60 minutes
A nutritious and colorful bowl featuring pickled carrots, roasted Brussels sprouts and shiitake mushrooms, fried tofu, and a miso-ginger dressing over warm grains.
0.25 fluid ounces
tablespoons
tablespoons
tablespoons
Sriracha Sauce
teaspoons
to taste
to taste
Brussels Sprouts, halved
0 oz
Shiitake Mushrooms, quartered
0 oz
Firm Tofu, cubed, fried
0 oz
0.25 fluid ounces
tablespoons
Fresh Ginger, chopped
0 oz
each
Lime, zest and juice
each
teaspoons
Cooked Grains, warm
0 oz
bunch
Fresh Chile, sliced
each
tablespoons
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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