Author Notes
This bowl of rainbows is a complete celebration of summer. Isn’t it? Yellows, greens, reds; swirls of spiky romanesco, spirals of beet and daikon. Peas, tomatoes and the most perfect of shiitakes anyone could ever dream of. It’s a bowl of mini miracles, a joining of the most vibrant of low sugar fruits and vegetables on offer. Color therapy, at it’s finest. —Shanna Jade | Kiss My Bowl
Ingredients
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2
Large Yellow Beets
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1
Daikon
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1 handful
Fresh Peas
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2 cups
Cherry Tomatoes
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2
Heads of Romanesco
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1.5 cups
Cooked Mushrooms
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1/2 cup
Raw Jungle Peanuts (any nut will do!)
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2
Green Onions
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2
Cloves of Garlic
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2 teaspoons
Miso Paste
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1/3 cup
Hot Water
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2 tablespoons
Apple Cider Vinegar
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2 tablespoons
Hemp Seed Oil
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1 tablespoon
Maple Syrup
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2
Thai Chili
Directions
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1. To prep the veggies, using a spiralizer (or a julienne peeler), twirl the beets and daikon into long noodles.
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2. Quarter the peas, keeping the pods in tact. Halve the cherry tomatoes.
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3. Separate the romanesco into small pieces
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4. Using a grater or a zester, grate the ginger and the garlic into a bowl
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5. Add the miso paste, hot water, apple cider vinegar, hemp oil and maple syrup to the garlic and ginger, whisk until fully combined
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6. Using a pair of sharp kitchen scissors, mince the Thai chili into the bowl
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7. Arrange all of the vegetables, including the mushrooms in a large bowl
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8. Thinly slice the green onion, sprinkling over the veggie bowl before dowsing in the miso dressing
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9. Top with jungle peanuts or nuts of your choice
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