the taste space

Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing

Posted in Mains (Vegetarian), Salads, Sides by janet @ the taste space on November 29, 2012

Almost three weeks into this sweetener-free challenge. How has it been?

Basically, not as bad as I thought.

I knew it wouldn’t be that challenging to eat savoury dishes without sweetener. I don’t need the sweetness at mealtime. Right now, I have been getting my fix from roasting and coaxing the sugars from vegetables.

However, I like to eat raw veggies, too. Even if it is winter (yes, snow = wintertime). In the summer, I had a habit of adding  fruit to my salads. Now, I add more vegetables instead. Red peppers are quite sweet, too, as well as snap peas. Carrots, too!

I also like tart ingredients, which begs for a bit of sweetener to be added to my dressings. For now, I tried to keep the tart ingredients to a minimum to help keep the sweeteners lower. I can’t stay away from lime and lemon too long but I did not find this dressing was lacking without sweetener.

This is a great salad, focusing on sweeter vegetables (red pepper, carrot and snap peas) while contrasting it with more bitter/greener veggies like baby bok choy and just cooked broccoli. Edamame gives some sustenance to a veggie-heavy bowl. The dressing was complex, with ginger, miso and lime, as well as toasted sesame oil and tamari. I wasn’t sure about it when I tasted it on a spoon, but combined with the veggies, topped with toasted sesame seeds, everything was well matched.

I would hate to mislead you that this is a very unchallenging challenge. One just needs a plan.

Nevermind the constant bombardment of fabulous dishes from fellow bloggers, and with fruit galore in our kitchen for Rob, there continues to be a lot of temptation. Especially when I find an apple to be a quick, satisfying snack. Or there are berries in the fridge. However, I replaced that snack with raw carrots and hummus.  I am also drinking a lot more tea. Three times a day.  I am loving all things chai right now, especially Yogi’s Tahitian Vanilla Hazelnut which is a creamy, sweet chai blend. Except after a week of nearly daily consumption did I realize that one of its ingredients is stevia leaf, which explains its sweetness. I have a few other stevia-free chai blends that I have added into my tea rotation, though.

My biggest fear was breakfast actually (no fruit in my oatmeal?!), but I will share those thoughts in another post. :)

This is my submission to this week’s Weekend Wellness, this week’s Weekend Herb Blogging, hosted by Cinzia.

Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing
Adapted from Eat, Spin, Run, Repeat

3/4 cup broccoli florets, chopped small
1/2 cup carrot, thinly sliced
1/2 cup sugar snap peas, sliced diagonally
1 cup red bell pepper, diced
1 cup shelled edamame, thawed
6 cups baby bok choy, julienned
1 tbsp sesame seeds, toasted

1 clove garlic, pressed or minced
2 tsp toasted sesame oil
1 tsp fresh ginger, grated
2 tsp white miso
1/4 cup lime juice
1 tbsp low-sodium tamari

1. In a small pan, bring an inch of water to a boil and steam broccoli for 3 minutes until cooked slightly and turns a bright green. Do not overcook. Set aside to cool.

2. Combine chopped carrot, sugar snap peas and edamame with the cooked broccoli.

3. Meanwhile, combine your dressing. Whisk together the garlic, toasted sesame oil, ginger, miso, lime juice and tamari.

4. Divide julienned bok choy between 2 bowls, top with vegetables and drizzle with dressing. Sprinkle with toasted sesame seeds. Want more? Serve with quinoa.

Serves 2.

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27 Responses

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  1. Erica said, on November 29, 2012 at 7:05 AM

    Mmm, looks amazing!

  2. Joanne said, on November 29, 2012 at 8:10 AM

    I’ve become a tad bit obsessed with miso lately so I know I’d love this dressing!!

    • janet @ the taste space said, on November 29, 2012 at 9:58 AM

      Yes, me too- miso in everything! I have maybe 2 tbsp of white miso left and I debated whether I should buy more since the packages are so big and last years…. (and we’re moving) but then I unearthed red miso and knew all was good and I could last until the move to Houston. :)

  3. Angela @ Eat Spin Run Repeat said, on November 29, 2012 at 9:03 AM

    Sounds like a delicious adaptation, and thanks so much for the shout-out! I’ve been adding miso to everything these days and love the flavour it creates, especially when paired with ginger and lime!

    • janet @ the taste space said, on November 29, 2012 at 9:57 AM

      Thanks for the delicious recipe, Angela! I agree, miso makes everything taste just a little bit better. :)

  4. Laura @ Sprint 2 the Table said, on November 29, 2012 at 10:33 AM

    Breakfast without fruit would be hard for me too! I would resort to carrot cake or zucchini beard oatmeal every day!

    Great looking salad. I’ve been piling edamame on everything lately!

    • janet @ the taste space said, on November 29, 2012 at 7:06 PM

      I love edamame because it is so easy to add to recipes! I should definitely consider doing those brekkie options because I have both zucchini and carrots in my fridge. :)

  5. Eileen said, on November 29, 2012 at 4:09 PM

    This bowl looks amazing! For some reason we never have edamame at home–clearly this must change. I especially like the idea of lots of crunchy sesame seeds popping up in every bite.

    • janet @ the taste space said, on November 29, 2012 at 7:07 PM

      Thanks, Eileen! Edamame is nice because you can easily add it to any dish… just don’t buy the shelled edamame.. then you will be cursing (yes, I’ve been there).

  6. shuhan said, on November 29, 2012 at 6:54 PM

    yum I love the name of the dish too, makes me feel entirely zen and healthy! looks a treat with all those colours!

  7. Gabby @ the veggie nook said, on November 29, 2012 at 10:47 PM

    Amazing! I agree- it’s all about a plan. Roasting veggies has become a daily thing for me, and I’ve definitely been making good use of nut butters :)

  8. lawstudentcook said, on November 30, 2012 at 2:49 AM

    I love how bright the veggies are in this dish! It looks so healthy and yummy!

  9. Hannah said, on November 30, 2012 at 5:11 PM

    That dressing actually looks quite heavenly, but I do see how the sweetness from the snap peas would help balance it :)

  10. HungryHuy.com (@HungryHuy) said, on December 1, 2012 at 12:07 AM

    Does this get any healthier?? I need a hit of this after this week’s eats.. hehe. Diggin the idea of miso in the dressing. I’m not too familiar with different types of miso though. I see a few distinctly colored ones at most Asian markets. Any preference on brand?

    • janet @ the taste space said, on December 1, 2012 at 12:16 AM

      A sweet white miso is a good beginner miso. I don’t really have any suggestions on brands, just pick something that looks good. The great thing about miso is that it will basically keep indefinitely in your fridge. :)

  11. Gena said, on December 2, 2012 at 6:54 PM

    I doubt I’d undertake such a challenge. That said, I am by nature more of a savory girl than sweet, and I do love savory breakfasts–especially at this time of year, when smoothies don’t appeal as much. They’re a lovey way to start the day! And this is a great bowl.

  12. cinzia said, on December 3, 2012 at 3:37 AM

    great salad, janet.
    and appreciate so much your willness, should take you as an example, but it’s reallu hard for me to miss bread & co. :-)
    maybe with the New year I might make new and healrthy proposals :-)
    I know Yogi’s teas and they are fantastic! :-)
    thanks for your participation, recap will be on line soon.

  13. [...] buddha veggie bowl with a ginger-miso-lime dressing from janet @ the taste space [...]

  14. [...]  buddha veggie bowl with a ginger-miso-lime dressing from janet @ the taste [...]

  15. Bobbi T from NJ said, on December 15, 2012 at 10:41 PM

    Made this tonight and it was delicious!!!

  16. Veronica Sheppard said, on December 23, 2012 at 11:54 PM

    I’m reallly enjoying your vegetarian main dishes, can’t wait to give this a try!

  17. [...] Salad) Lemon-Balsamic Glazed Chickpeas and Broccoli Quinoa Falafels with a Cheezy Broccoli Bowl Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing Confetti Veggie Salad with Mustard Curry Dressing Forty Clove Chickpeas and Broccoli Kelp Noodles, [...]

  18. […] combination reminded me of my vegetable buddha salad bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian […]


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