Yoga bowl with roasted carrot, miso & ginger dressing
This grounding bowl of goodness can be customised to include whatever vegetables or protein you have on hand. The dressing is incredibly addictive. You’ll want to pour it on everything.
- 1 large carrot (or 2 medium)
- 2 tablespoons white miso paste
- ¼ cup (60ml) light olive oil
- Juice of 1 lemon
- 1 teaspoon sesame oil
- 1 teaspoon finely grated ginger
- ½ cup (125ml) water (or more as needed)
- 1 teaspoon melted coconut oil for roasting
- ½ cup (100g) black quinoa (can also use white quinoa or hulled millet)
- 1 cup (250ml) vegetable stock (can also use chicken stock)
- ½ clove garlic – finely diced
- ½ small head of broccoli
- 2 handfuls watercress or other salad leaves
- ½ ripe (but firm) avocado – sliced
- 1 radish – sliced thinly
- 2 button mushrooms – sliced thinly
- ¾ cup sprouts
- ½ cup sauerkraut
To garnish: black and white sesame seeds
Preheat oven to 180c (350f).
Peel carrot and cut into large chunks. Toss with the coconut oil. Roast for 35 minutes or until tender. Place in a blender or use a hand blender to puree along with the other dressing ingredients until very smooth. Add extra water if needed. The dressing will thicken quite a lot when cooled.
Place the quinoa, stock and garlic in a small saucepan. Bring to a boil before reducing to a simmer. Cook with a lid ajar for 15–20 minutes until tender and the liquid has been absorbed. Place the lid on firmly and leave to sit for five minutes before fluffing with a fork.
Cut the broccoli into florets and steam until just tender.
Divide the cooked quinoa between two bowls or plates. Split the salad greens, avocado, radish slices, mushrooms, sprouts and sauerkraut between the dishes.
Drizzle with a little of the dressing and serve with more on the side. Thin the dressing with a little more water if it has thickened too much. Garnish with black and white sesame seeds.