Description
This Nourish Bowl with Miso Avocado Dressing is a vibrant and wholesome meal combining tender baby beetroot, nutty freekeh, sautéed mushrooms, and fresh cherry tomatoes. Topped with a creamy, salty-sweet miso avocado dressing, this bowl is packed with nutrients and bold flavors, perfect for a healthy and satisfying lunch or dinner.
Ingredients
Units
Scale
Vegetables and Grains
- 8 baby beetroot
- 2 cup water
- 1 cup freekeh (uncooked)
- 6 mushrooms (flat)
- 1/2 tsp dried oregano
- 250 g cherry tomatoes
- 3 tbsp flat leaf parsley (chopped)
- 1 tbsp olive oil
Miso Avocado Dressing
- 1 avocado
- 1 tbsp white miso paste
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Pepper (to taste)
Instructions
- Prepare the Beets: Wash the baby beetroot thoroughly and place them in a pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 45-60 minutes until tender when pierced with a fork. Drain and let cool slightly before peeling and slicing.
- Cook the Freekeh: Rinse the freekeh under cold water. In a separate pot, bring 2 cups of water to a boil, add the freekeh, reduce to a simmer, cover, and cook for around 20 minutes or until the grains are tender and water is absorbed. Fluff with a fork and set aside.
- Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sprinkle with dried oregano. Cook for 6-8 minutes until mushrooms are browned and tender. Remove from heat.
- Prepare the Cherry Tomatoes and Parsley: Rinse cherry tomatoes and leave whole or halve them as preferred. Chop the flat leaf parsley finely.
- Make the Miso Avocado Dressing: In a blender or food processor, combine 1 avocado, 1 tablespoon white miso paste, 2 tablespoons maple syrup, 2 tablespoons olive oil, 1 tablespoon lemon juice, and pepper to taste. Blend until smooth and creamy. Adjust seasoning if needed.
- Assemble the Bowl: In serving bowls, layer the cooked freekeh, sliced beetroot, sautéed mushrooms, and cherry tomatoes. Drizzle generously with the miso avocado dressing and sprinkle chopped parsley on top.
- Serve: Serve the nourish bowl immediately, enjoying the combination of warm grains and veggies with the cool, creamy dressing.
Notes
- Beetroot can be roasted instead of boiling for a deeper flavor.
- Freekeh can be substituted with quinoa or brown rice if preferred.
- The miso avocado dressing can be stored in the refrigerator for up to 2 days in an airtight container.
- Add toasted nuts or seeds for extra crunch and protein.
- Adjust sweetness in the dressing by increasing or decreasing maple syrup to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 21 g
- Sodium: 305 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 16 g
- Protein: 15 g
- Cholesterol: 0 mg
