Easy Asian Bowl
A healthy but tasty dinner when you're short on time.
My family and I spent the last week vacationing with dear friends in Cape Cod. We got home around 5:30pm and I was starving. I snacked on a small handful of cashews to tie me over for a bit and thought about what I could make using the remaining groceries that we brought back home from our trip. I knew I had to run to the market for some basics to get us by and I didn't want to spend a lot of time on dinner or cleanup.
I had a new bottle of Cindy's Kitchen Creamy Miso Dressing, a box of mixed greens and an avocado that I wanted to use tonight. I also had a package of The Bridge Kettle Style Tofu and brown rice on hand. I put 2 cups of brown rice in my pressure cooker set it to cook and left for a quick trip to the grocery store. Since it only takes 23 minutes to cook the rice, I knew I could get to the store, prep the food and sit down to eat within an hour.
I picked up a red pepper at the store for added vitamin c which aids iron absorption and some bean sprouts to add a live element to the bowls. I also crumbled some raw walnut pieces for omega 3s.
Dinner was fantastic!
2 cups organic brown rice
1 package organic mixed greens
1 bottle Cindy's Kitchen Creamy Miso Dressing or any miso non dairy dressing
1 package mung bean sprouts
1/2 organic red bell pepper
1 package The Bridge Kettle Style Tofu
1/4 cup chopped raw walnuts
Cook brown rice according to package. I prefer a pressure cooker because the results are moist like sushi rice and take 1/2 the time to cook. Alternatively you can purchase organic frozen brown rice at Wholefoods or Trader Joes.
Heat a cast iron pan. Add a small amount of avocado oil to thinly cover the pan. Pan fry the tofu for 2-3 minutes each side. For a healthier version, steam the tofu until heated through.
Chop the red pepper and avocado into bite size pieces.
Place all the ingredients out on a table and let everyone choose the amount of ingredients they want in their bowls. Add dressing to taste.