Vegan Deconstructed Sushi Salad Bowl with Sesame Ginger Miso Dressing

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 4 cups Baby spinach
  • 1/2 cup Carrots
  • 1 1/2 cup Edamame
  • 1/2 English cucumber
  • 1 tsp Ginger, fresh
  • 8 Seaweed snacks

• Condiments

  • 1 tsp Maple syrup
  • 1 tbsp Miso

• Pasta & Grains

  • 2/3 cup Brown rice, cooked

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Sesame oil, toasted

• Nuts & Seeds

  • 2 tbsp Hemp seeds

• Liquids

  • 2 tbsp Water

Found on gratefulgrazer.com

Description

Ingredients

• Salad Bowl:
• 4 cups chopped baby spinach
• ⅔ cup cooked brown rice (I thawed frozen brown rice)
• 1½ cup shelled edamame (I thawed frozen edamame)
• ½ English cucumber, sliced into strips
• ½ cup shredded carrots
• 8-10 seaweed snacks (or nori)
• ½ avocado, sliced
• 2 tbsp hemp seeds (or sesame seeds)
• Sesame Ginger Miso Dressing:
• 1 tbsp miso
• 2 tbsp warm water
• 1 tbsp toasted sesame oil
• 1 tbsp apple cider vinegar
• 1 tsp fresh grated ginger
• 1 tsp maple syrup (optional)

Directions

• Add spinach to bowls and top with sections of brown rice, edamame, cucumber, carrots, seaweed, and avocado. Sprinkle hemp seeds on top.
• Add miso and water to a small bowl and mix with fork until combined. Add remaining dressing ingredients and mix. Drizzle over salad bowls and serve. (If preparing salad ahead of time/to-go, leave dressing on side until ready to eat.)