Stir fries may be easy but I find bowls even easier.
Each week, I try to make a dressing so that I can use up bits and bobs from in the refrigerator. Leftover grains, pre-cooked beans and steamed veggies can become a delicious meal with the right dressing.
This was one of those meals where I was searching for the perfect dressing. I wanted to make a peanut-miso dressing.
I know I have gushed over Hot Beans before. I’ve tried a few options from their not-so-secret menu and their secret secret menu. My latest love is the TVPeanut Burrito Bowl (so much easier to ask for then the The Bill’s Dick and The Peeb with a straight face) which features a brown rice burrito with ancho-spiced TVP, peanut-miso sauce, chipotle sauce, chili aioli, salsa and lettuce. Oh yes. Glorious. Substitute cumin-lime lentils for the brown rice and you have another great option. And while I have not tried it, Rob and I brainstormed the best burrito bowl ever. We named it Who Cut The Cheese: cumin-lime lentils, black beans and BBQ jackfruit in a bowl. We thought one could skip the cheese sauce for that one!
I digress. Tahini and miso are a common duo, but I never would have thought to pair peanut butter and miso until now. But it works really, really well.
While I would have loved to duplicate that whole big burrito bowl, I settled on recreating the peanut-miso sauce and paired it with some classic ingredients: chickpeas and broccoli with some quinoa to sop up the dressing.
Since I was experimenting, I did a lot of sampling. Rob helped, too. Too vinegary? Added a touch of agave and more peanut butter. Now, the sauce was perfect. I kept dipping my finger in again and again.
I will warn you that the sauce was a bit thin. A rule of thumb is that your sauce is supposed to coat the back of spoon, but this one was definitely drippy. I didn’t notice while I was sampling it until it shimmied off my chickpeas a bit too easily. Perhaps using less water, thinning with coconut milk or adding some oil would help if that is important to you. I just ended up tossing in some quinoa to catch the last of the sauce goodness.
What is your favourite peanut sauce?
Other recommended peanut dressings here:
Tess’ Ultimate Peanut Sauce
Creamy Thai Cilantro Sauce
Tangy Peanut Dressing (with a Mango and Snap Pea Salad)
Coconut-Peanut Mmm Sauce (with Kelp noodles, baby bok choy and edamame)
Spicy Peanut Udon Noodles with Tofu and Broccoli
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing
Chickpea and Broccoli Quinoa Bowl with a Peanut-Miso Sauce
Sauce adapted from Food52
1/2 cup quinoa
scant 1 cup veggie broth or water
2 cups cooked chickpeas
3 heads broccoli (florets only), chopped
3 tbsp peanut butter
1 tbsp white miso
1 tbsp rice vinegar
1 tbsp Bragg’s or soy sauce
1/2 tsp agave, or your choice of sweetener
1/2 tsp Aleppo chili flakes
2-4 tbsp water, to thin to your desired consistency (coconut milk might make this a thicker sauce)
1. Prepare your quinoa: Bring water or vegetable broth to a boil over high heat. Once boiling, add quinoa. Reduce the heat to low, cover and simmer until all of the liquid is absorbed, about 15-20 minutes. Keep covered for an additional 5 minutes to steam. Set aside.
2. Meanwhile, steam broccoli for 2 minutes, or until slightly al dente and a brilliant green.
3. Mix together dressing ingredients in a small cup:peanut butter, miso, vinegar, Bragg’s, agave and chili flakes. Thin with water.
Serves 3 (if you don’t sample the dressing too much).