Healthy Bento Style Miso Bowl
Ingredients
- 75g black rice
- 1/2 block tempeh
- 1/4 cabbage
- 5-6 chestnut mushrooms
- 5-6 broccoli florets
- 1 sprig spring onion
- 2 tbsp sesame seeds
Miso dressing
- 2 heaping tsp white miso paste
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 4 tsp sesame oil
- 1/2 lemon, juiced
- 1-2 tsp tamari
- water to loosen
Preparation
Pre-heat the oven to 190C
Rinse the rice and put in a saucepan with 3x the volume of water, bring to a boil and then reduce to simmer for 20 minutes until tender
Meanwhile, cut the mushrooms and broccoli into equal bite sized pieces, drizzle with sesame oil and roast for 20 minutes
Slice the cabbage and mix all the dressing ingredients together, use 1/3 of the dressing to marinade the cabbage with, set it aside until the end
Cut the tempeh into chunks and pour over another 1/3 of the dressing and then roll in the sesame seeds, roast this for 15 minutes
Once everything is ready, drain the rice and assemble in a bowl alongside all the other veg, finish with a garnishing of spring onion
