Quinoa Bowls with Miso Orange Dressing

I realize I have a bit of catching up to do with the food posts. You’d think with a week off school playing catch up would be easier… I was wrong! The last few days, I’ve been spending countless hours in the kitchen experimenting with new and exciting dishes, planning some interesting future guest bloggers and interviewing for jobs for April (yay!)… All in all, lots of great things to look forward too! Now back to the food….

Nothing fills you up more then a delicious bowl of quinoa and yummy vegetables. This weekend I had some friends over for dinner and I wanted to make something special.  I was feeling inspired by my recent visit to fresh restaurant in the city, and thought it was about time I started to experiment with different bowl concoctions. The combination of ingredients ended up being a hit and the sauce made everything come together just right. I’ve been really diggin’ roasted sweet potatoes in coconut oil.. if you haven’t’ already done it I highly suggest you start. Enjoy!miso

Quinoa Bowls with Miso Orange Dressing
 
Ingredients
  • For the bowls:
  • 2 sweet potatoes diced into ½-inch pieces
  • 1½ tbsp coconut oil
  • salt and pepper
  • 1 cup uncooked quinoa
  • 4 medium size carrots, julienned
  • 1 cup edamame
  • 2 green onions
  • 1 tsp sesame seeds
  • ¾ cup sprouts
  • For the dressing:
  • 3 tbsp light miso
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp tahini
  • ¼ cup orange juice
  • 1 tbsp water
  • 1 tsp maple syrup
Instructions
  1. For the bowls:
  2. Preheat oven to 400F. Line large baking sheet with parchment paper. Place diced sweet potatoes on sheet and drizzle and rub both sides with the coconut oil. Sprinkle the sweet potatoes with salt and pepper. Roast for 20 minutes, then flip the potatoes and roast for 10 minutes more, until tender and lightly browned.
  3. Meanwhile cook the quinoa in 2 cups boiling water, until absorbed.
  4. To assemble, divide the cooked quinoa evenly between 2 bowls and season with salt and pepper. Top with roasted sweet potatoes, edamame, carrots, green onion, sesame seeds and sprouts, then drizzle with Orange Miso dressing.
  5. For the dressing:
  6. In food processor, combine miso, vinegar, sesame oil, tahini, orange juice, water, and maple syrup and process until combined.

 

 

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