If you are looking for recipes to prepare a cool evening meal that not only tastes good but also looks excellent, this creation, the Dumpling Bowl with Almond Miso Sauce, is just right for you.
Trend vegetable and salad bowl
A vegetable bowl is a healthy and delicious meal. You can add vegetables, nuts, herbs, protein products, rice, quinoa or pasta to the bowl. The vegetable bowl is a simple and quick healthy dish. A vegetable bowl can be anything from breakfast to dinner.
Vegetable bowl or salad, whatever you prefer to call it, is an easy, quick, green recipe that makes crunchy and nutritious vegetables. Vegetable bowl combines various salads, each served in individual bowls, with one or more ingredients. For example, you could serve a mixed salad with carrots, watercress, tomatoes and a dressing. This is an ideal recipe for people on a low carb diet as it is a green and sour recipe.
Tasty food is all you need when eating healthy. You’re not even forced to calculate your food anymore, you just have to follow the recipes. That’s really a blessing if you’re not a chef. And you can define each part of your vegetable bowl as Asian, African, European or American. This means that nowadays you can not only buy the vegetables, but you can also prepare them and combine them with other vegetables you already have.
Here you will find more delicious recipes for healthy salads and bowls that you can prepare in no time at all:
- Beet bowl on spelt and chickpeas
- Falafel bowl with orange and herb couscous
- Beetroot chickpea salad with yogurt
- Quinoa barley salad with dates vegan
- Vegan Sweet Potato Quinoa Salad
- Mango rocket salad with sesame dressing
Vegetable bowls are quick to make, sophisticated, nutritionally sensible, for the time of day, for your taste, for your fridge. Here’s my favorite:
Dumpling bowl with almond miso sauce
- Asian dumplings dumplings of their choice
- ¼ Red cabbage
- 250 G bimi broccoli
- 1 cauliflower small
- 150 G mung bean sprouts
- 2 spring onions
- 1 white radish or kohlrabi
- 1 cucumber
- 200 G brown rice*
- 1 small bunch of mint
- 2 tbsp. almond butter
- 2 tbsp. Apple Cider Vinegar*
- 2 tbsp. native olive oil*
- 1 tbsp. light miso paste
- 1 tbsp. maple syrup*
- 1 tbsp. plant milk or water to dilute
- 50 G Tamari Almonds*
- sesame black/white*
- small Bunch of coriander
- Radish Pickles >>
- Cook rice according to package directions.
- Cut the red cabbage into very fine strips using the vegetable slicer. Alternatively, if you do not have a vegetable slicer* , you can use a sharp knife to cut the cabbage as thinly as possible.
- Wash bimi, cut the stems lengthways (so they cook faster), then lightly fry in a pan with a little oil. Take out and set aside.
- Cut the cauliflower into small florets and blanch.
- Wash mung bean sprouts (also incorrectly called soybean sprouts), remove wilted parts. Drain well.
- Wash spring onions and cut into fine rings.
- Peel the radish and cut into julienne.
- Wash the cucumber and cut into “vegetable spaghetti” using a spiralizer.
- Prepare the miso almond sauce by blending almond butter, apple cider vinegar, olive oil, miso, and maple syrup in a small blender or food processor. Pulse until well mixed and smooth. Add enough non-dairy milk or water to dilute to a pourable consistency. Put aside.
- Prepare dumplings according to package directions.
Serve the salad:
- You can mix all the salad ingredients with the dressing or serve them separately.
- Arrange the warm dumplings on the bowl.
- Top with chopped tamari almonds and toasted sesame seeds for a little extra crunch.
- Serve with chopped mint and/or coriander.