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Asian Grain Bowl

clock-icon60 minutes
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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
serves
4 peoplechevron

Rice Vinegar

0.25 fluid ounces

Sugar

tablespoons

Toasted Sesame Oil

tablespoons

Peanut Oil

tablespoons

Sriracha Sauce

teaspoons

Salt

to taste

Black Pepper

to taste

Brussels Sprouts, halved

0 oz

Shiitake Mushrooms, quartered

0 oz

Firm Tofu, cubed, fried

0 oz

Neutral Oil

0.25 fluid ounces

White Miso Paste

tablespoons

Fresh Ginger, chopped

0 oz

Lime, zest and juice

each

Honey

teaspoons

Cooked Grains, warm

0 oz

Cilantro

bunch

Fresh Chile, sliced

each

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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