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.