Sweetgreen Miso Bowl
This is my take on the Sweetgreen Miso Bowl.
Servings: 2
Ingredients
For the Miso Sesame Ginger Dressing:
- 1 tablespoon white miso
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/2 tablespoon fresh ginger finely grated
- 2 tablespoons warm water
- 1/4 cup canola oil or other neutral flavored oil
For the salad:
- 4 cups shredded kale
- olive oil
- sesame oil
- 2 cups cooked chicken breast cubed
- 1 cup shredded red cabbage
- 1 cup cooked wild or brown rice
- roasted parsnips and carrots see notes below
- roasted almonds roughly chopped
- fresh basil optional
Instructions
- For the Miso Sesame Ginger Dressing: whisk together all of the ingredients in a small bowl. Taste and adjust any ingredients as needed. Alternatively, you can place all of the ingredients into a jar with a lid and shake until well combined.
- Massage your kale: lightly drizzle some olive oil and sesame oil over the kale and massage gently with your hands for a few minutes.
- Assemble the bowls: Place the kale into your salad bowl. Top with the cooked chicken, raw shredded red cabbage, cooked rice, roasted parsnips and carrots and the roasted almonds. Repeat steps for second bowl. Garnish with some basil if desired. Pour on the dressing, mix together and enjoy!
Notes
How to roast the vegetables:
Preheat your oven to 450 degrees. Peel and slice the parsnips and carrots and line a baking sheet with parchment paper. Spread the vegetables onto the baking sheet in an even layer, making sure they are not touching. Drizzle olive oil and season with salt and pepper. Roast in the oven for 15 to 20 minutes, or until golden brown.