Rainbow Veggie Bowls with Ginger Miso Dressing

 

I’ve been ALL about the bowls lately. So much so, that I’ve come to decide that veggie bowls are the perfect lunch food. Healthy, filling, versatile, easy to make, leftover-friendly, and oh-so-tasty!! And best of all, they don’t leave me feeling like blahhhhhh after I’m done eating them— which is essential for me since I still have 4 hours of chasing after 6-year-olds after lunch!

Back in January, I shared with you this great post I read about a nutritionist’s tips on packing a healthy lunch. One tip was aiming to add three different vegetables to your lunch every day. Now, I already eat pretty nutritious lunches on a regular basis, but I’m the first to admit that veggies are not always the bulk of my plate (or tupperware). But after reading this article, I was instantly hooked on this goal. Increasing your plant intake at the point in the day when you need energy the MOST— why I never thought of that before, I just will never know!

 

Rainbow Veggie Bowl with Ginger Miso Dressing {vegan, gluten free} // pumpkin & peanut butter

Rainbow Veggie Bowl with Ginger Miso Dressing {vegan, gluten free} // pumpkin & peanut butter

 

This new goal of 3 plants at lunch came at the perfect time because I’ve also been doing A LOT of nutrition reading lately. The more I’ve been reading about digestion, the more I’m realizing that this plant-based diet we follow is SO SO important.

Veggies are like candy for our gut— nourishing it, helping it thrive, and ultimately nourishing the rest of our body (because almost everything is effected by our gut health). Our body absolutely needs these fiber-rich foods, not only for their nutrients, but also to stabilize our blood-sugar and keep our energy levels high. And I’m not even mentioning all the other amazing benefits of eating a high-veggie diet, like fighting diseases, lowering cholesterol, keeping our skin healthy, and helping us maintain a healthy weight.

So basically what I’m saying is— let’s all eat more veggies! Beginning with this Rainbow Veggie Bowl!

You could really use any variety of veggies to create a similar bowl (aka whatever is leftover in your fridge), but I decided to literally eat the rainbow here with some juicy grape tomatoes, crunchy carrots, steamed sugar snap peas, and bright colored red cabbage. I added a big ol’ scoop of roasted garlic hummus… because, hummus… and smothered it all with this tangy miso ginger dressing! Which is also SUPER healthy for you, thanks to that gut-friendly miso paste (if you want to read more about the health benefits of miso, check out this post). Talk about a nutritious lunch win!

Now, let’s all have a healthy, happy, veggie-filled Wednesday!

 

Rainbow Veggie Bowl with Ginger Miso Dressing {vegan, gluten free} // pumpkin & peanut butter

Rainbow Veggie Bowl with Ginger Miso Dressing {vegan, gluten free} // pumpkin & peanut butter

Rainbow Veggie Bowl with Ginger Miso Dressing

Serves 2
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 1-2 cup brown rice, cooked
  • 1 cup sugar snap peas
  • 1 cup sliced red cabbage
  • 1/2 cup sliced carrots
  • 1 cup grape tomatoes, cut in half
  • 4 tablespoons hummus of choice
  • 1 teaspoon sriracha (optional)

for the ginger miso dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons miso paste (I used white)
  • squeeze of half a lime
  • 1 tablespoon shoyu or low sodium soy sauce (or tamari if gluten free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons fresh minced ginger
  • 1 tablespoon sesame seeds
  • 1 teaspoon water (or more if needed)

Note

*dressing adapted from bon appetit's sesame miso vinaigrette

Directions

for the ginger miso dressing
Step 1
Begin by whisking all the ginger miso dressing* ingredients together in a bowl until completely combined. You may need to add a bit more water if you want a thinner dressing. Set aside or refrigerate. This can be refrigerated in a jar for up to 1 week.
for the rainbow veggie bowl
Step 2
Steam the sugar snap peas for 3-4 minutes, or until crisp-tender. Drain and set aside. Begin arranging your rainbow veggie bowl, starting with a layer of brown rice, topped with a handful of red cabbage, tomatoes, sugar snap peas, carrots and 2 tbsp of hummus. Drizzle the ginger miso dressing and dig in!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

6 Comments

    • hahaha gotta love those plants! You’ll have to let me know what you think!!

    • Thanks Mel! I made a HUGE batch of it and we poured it on basically everything last week 🙂

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