CRUNCHY SPRING VEGIE GRAIN BOWL

SERVES 2

◆ 1 cup cooked quinoa or brown rice

◆ 3 asparagus spears, shaved

◆ ½ cup grated carrot

◆ ½ small watermelon radish, thinly sliced with a mandoline

◆ 2/ cup shredded

3

poached chicken

◆ 2/ cup thinly sliced

3

bok choy

◆ ¼ cup chopped fresh coriander leaves

◆ 1 tbsp coconut aminos sauce

◆ 1 tsp toasted sesame oil MISO-GINGER DRESSING

◆ 2 tsp chickpea miso paste

◆ 2 tsp grated fresh ginger

◆ zest and juice 2 limes

◆ ½ cup extra-virgin olive oil

◆ flaky sea salt 1 Divide quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken and bok choy. Garnish with coriander and pour over miso-ginger dressing. Drizzle with coconut aminos and sesame oil and serve. MISO-GINGER DRESSING

In a bowl, whisk together miso, ginger, lime zest and lime juice. Whisk continuously while slowly adding olive oil. Whisk until emulsified. Taste, season with salt. Cover and store in the fridge for 1 week.