Lemon Vegetable Bowl

Lemon Vegetable Bowl

This bowl is light while also really satisfying with its abundance of nutrients, pop of flavor, and high fiber content, packed with fiber and also probiotics with the miso and optional kimchi.

Bowl Ingredients

 1 cup organic brown rice (dry)

 1 tbsp vegetable broth

 2 garlic cloves (minced)

 2 tbsp ginger (fresh, minced)

 1 cup broccoli (chopped)

 1 medium organic red bell pepper (chopped)

 1 cup organic spinach (chopped)

 ½ cup organic tomato (chopped)

 ¼ cup green onion (chopped)

 ½ cup cilantro (chopped)

 ¼ cup walnuts (raw)

½ teaspoon Chia seeds

Sauce Ingredients

 2 tbsp organic miso (mellow white or chickpea)

 2 medium lemons (juiced)

 2 tsp coconut aminos

 1 tsp dijon mustard

 1 tsp pure maple syrup

 ¼ cup water

Directions

Prepare the rice as instructed on the package or, if you purchase in bulk, you'll want to add 2 cups of liquid per 1 cup of rice. Combine the water and rice in a pot, bring to a boil then reduce heat to low, cover and simmer for 30 minutes until grains are tender. Strain and set aside. (Will yield approximately 3 cups.)

While the rice is cooking, make the miso dressing. Add all miso dressing ingredients to a small bowl. Stir until the miso is completely dissolved. Set aside.

In a wok or stovetop pan, warm the vegetable broth on medium heat. Add the minced garlic and ginger and cook for 2–3 minutes. Stir the peppers and tomatoes into the garlic and ginger and cook on medium heat for 3–5 minutes until tomatoes and peppers soften. Add 2–3 Tbsp water or vegetable broth to deglaze the pan if tomatoes start to stick.

Add broccoli into the mixture. Stir together and cook on medium heat for 3–5 minutes until broccoli is slightly tender or to your desired consistency.

Lastly, add spinach to the wok or pan and fold it into the ingredients until lightly cooked or wilted.

Put your bowl together: Scoop 3/4 to 1 cup of rice into your favorite bowl. Add the veggies then top with scallion, cilantro and cashews. Add the lemon miso dressing and stir.

A big thank you to  Ocean Robbins Ceo of the Food Revolution for sharing this recipe it certainly is worth sharing.