Japanese Power Bowl with Quick Miso Vinaigrette
Prep time: 2 minutes • Cook time: 8 minutes
Yields: 2 Servings
- 1 tablespoon water
- 1 tablespoon white or yellow miso paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1 clove garlic
- 1 teaspoon fresh grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons water
- 1 container Organic Power Greens
- 1 cup cooked brown rice
- 1 teaspoon Japanese rice seasoning (katsuo fumi furikake)
- 1/2 can frozen shelled edamame, thawed
- 1 teaspoon sesame seeds
- 2 hard boiled eggs, peeled and halved
- 1 scallion, green and white parts, thinly sliced
Power bowls are an easy and delicious way to use up leftovers and pack in the flavor. This Japanese-spiced brown rice bowl by Faith Gorsky comes together in a snap and is perfect for a quick work lunch when you’re low on time but don’t want to sacrifice flavor. We no longer sell Asian Greens, but this recipe is equally delicious with Mighty Spinach, Power Greens, or just plain spinach!
To see more of Faith’s delicious recipes and beautiful photography, check out her blog An Edible Mosaic
Whisk together all ingredients for the vinaigrette.
Heat a large nonstick skillet over medium-high heat. Once hot, add the water and the greens and cook until they’re wilted, about 1 to 2 minutes, stirring constantly.
Stir together the rice and Japanese rice seasoning, and divide the rice between two individual bowls. Top each bowl with 1/4 cup edamame, 1 egg, and half of the wilted greens
Sprinkle on the scallion and sesame seeds.
Serve along with the vinaigrette to drizzle on top.
This delicious recipe is courtesy of Faith Gorsky. For more of her declious food and beautiful photography check out her blog, An Edible Mosaic