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    Asian Grain Bowl

    clock-icon60 minutes
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    Author
    Pixicook editorial team

    A nutritious and colorful bowl featuring pickled carrots, roasted Brussels sprouts and shiitake mushrooms, fried tofu, and a miso-ginger dressing over warm grains.

    Ingredients for Asian Grain Bowl

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Rice Vinegar

    0.25 fluid ounces

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down

    Toasted Sesame Oil

    tablespoons

    Substitute chevron-down

    Peanut Oil

    tablespoons

    Substitute chevron-down

    Sriracha Sauce

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Brussels Sprouts, halved

    0 oz

    Substitute chevron-down

    Shiitake Mushrooms, quartered

    0 oz

    Substitute chevron-down

    Firm Tofu, cubed, fried

    0 oz

    Substitute chevron-down

    Neutral Oil

    0.25 fluid ounces

    Substitute chevron-down

    White Miso Paste

    tablespoons

    Substitute chevron-down

    Fresh Ginger, chopped

    0 oz

    Substitute chevron-down

    Garlic Clove

    each

    Substitute chevron-down

    Lime, zest and juice

    each

    Substitute chevron-down

    Honey

    teaspoons

    Substitute chevron-down

    Cooked Grains, warm

    0 oz

    Substitute chevron-down

    Cilantro

    bunch

    Substitute chevron-down

    Fresh Chile, sliced

    each

    Substitute chevron-down

    Toasted Sesame Seeds

    tablespoons

    Substitute chevron-down

    How to Make Asian Grain Bowl

    1. Pickle the Carrots

    Combine the coarsely grated carrot with rice vinegar and a tablespoon of sugar. Let this sit for at least 10 minutes.

    2. Roast the Brussels Sprouts

    Toss the halved Brussels sprouts with toasted sesame oil, peanut oil, Sriracha, salt, and black pepper. Spread on a baking sheet and roast at 425°F (220°C) for 30 to 35 minutes.

    3. Roast the Shiitake Mushrooms

    Mix the quartered shiitake mushrooms with peanut oil, salt, and pepper. Place on a baking sheet and roast for the last 15 minutes of the Brussels sprouts' cooking time.

    4. Fry the Tofu

    Fry the cubed firm tofu in a nonstick skillet with peanut oil until golden and crisp, about 2 to 4 minutes per side. Drain on paper towels and season with salt.

    5. Make the Miso Dressing

    Blend neutral oil, toasted sesame oil, white miso paste, rice vinegar, fresh ginger, garlic, lime zest, lime juice, pickled carrots (with their liquid), and honey until smooth.

    6. Assemble the Grain Bowl

    In serving bowls, layer the cooked grains, roasted Brussels sprouts, shiitake mushrooms, pickled carrots, and fried tofu. Garnish with cilantro, fresh chile, and toasted sesame seeds.


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