Recipe: Veggie Bowl

from our fried Chef Mario Hernandez Veggie Bowl


Dressing: White or yellow miso to taste Rice vinegar to taste Lime juice to taste Harissa paste to taste Sesame oil to taste A quality neutral oil to taste Sugar to taste Combine the miso, lime juice and vinegar in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.

Veggie Bowl: 4 cups of cooked brown rice 2 medium size bok choy, grilled and cut into quarters 2 avocados, de-seeded and cut into cubes 4 carrots, shaved into thin slices 1 large extra firm tofu, grilled and cut into cubes Micro greens for garnish Place 1 cup of brown rice into four separate bowls, top each bowl with the grilled tofu, bok choy, the shaved carrots and the diced avocados. Dress each bowl with dressing and garnish with micro greens.