Rainbow Miso Nourish Bowl
This Rainbow Miso Nourish Bowl combines brown basmati rice, baked tofu, edamame, crunchy vegetables, quick pickled red cabbage, and a creamy homemade miso dressing for a colorful, satisfying meal. Packed with plant-based protein, fiber, and vibrant produce, it’s a delicious way to support energy, hormone health, and an anti-inflammatory lifestyle.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner, Lunch, Main
- Cuisine: Japanese
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
Scale
For the Bowls
- 3 cups cooked brown basmati rice
- 1½ cups shelled edamame, cooked and reheated
- 2 cups baked tofu, cubed
- 1 cup shredded carrots
- 1 cup sliced radishes
- 1 cup roasted corn, reheated
- 2 Persian cucumbers, thinly sliced
- 1 batch Quick Pickled Red Cabbage (recipe below)
For the Miso Dressing
- ½ cup miso paste
- 2 tablespoons Bragg Liquid Aminos
- 2 tablespoons fresh lemon juice
- 1 teaspoon sriracha
- 2 garlic cloves, minced
- 2 tablespoons agave
- 2 teaspoons fresh ginger, minced
- 2 tablespoons toasted sesame oil
- ½ cup water
Quick Pickled Red Cabbage
Ingredients
- 2 cups red cabbage, thinly sliced
- ½ cup apple cider vinegar or rice vinegar
- ½ cup water
- 1 tablespoon agave or maple syrup
- 1 teaspoon sea salt
Instructions
Make the Dressing
- Add the miso paste, Bragg Liquid Aminos, lemon juice, sriracha, garlic, agave, ginger, sesame oil, and water to a bowl.
- Whisk until smooth and creamy.
Assemble the Bowls
- Divide the cooked brown rice among four bowls.
- Arrange the edamame, tofu, carrots, radishes, corn, cucumbers, and pickled red cabbage over the rice.
- Drizzle generously with the miso dressing.
- Serve immediately and enjoy.
Notes
Optional Variations
- Add 1 teaspoon grated ginger
- Add red pepper flakes for heat
- Add sliced jalapeños
- Sprinkle with sesame seeds before serving