Sometimes the body craves clean nutrition. Maybe it's after a weekend of birthday cake or one girl's night too many. Either way, there are times when nothing but veggies and protein-packed flavor can satisfy.
Enter The Good Bowl. It's all of the good in one big bowl.
On a base of torn kale, add sliced cucumbers, roasted corn cut off the cob, and a generous handful of cilantro leaves.
A miso vinaigrette is the cure for what ails you.
Into a blender goes:
- 4 heaping Tablespoons of shiro miso
- 1 thumb sized chunk of fresh ginger, rougly chopped
- 2 cloves of garlic
- the juice of 1 large orange
- 2 T sesame oil
And blend until silky smooth.
Dry Fry some Tofu.
- Make sure to squeeze out as much moisture from the tofu as possible, and cut into cute obtuse triangles.
- In a skillet over medium heat, with NO OIL, let these babies crisp up, slowly but surely, on all sides. PATIENCE GRASSHOPPER.
Miso-roasted chickpeas, yes please
Toss about 2 cups of chickpeas in some of the miso vinaigrette, and roast at 350°F until the little chickpeas are crisp on the outside, about 25 minutes.
Let it mingle!!
Kale is tough on the jaw when you're eating it raw by the bowlful. This kale bowl benefits from a good toss in the dressing followed by a nice rest to let things soften a bit.
Kale is not like lettuce, in that it can definitely hold up to a powerful dressing without getting all sad and wilty. A nice vinaigrette nap does a bowl of kale (and your jaw) a world of good.
