Miso-Roasted Cabbage Bowl
with Marinated Edamame and Clementine
Vitamin-rich cabbage is the center of this delicious and crunchy dish. You’ll add miso to the cabbage head before roasting it to perfection. From there, the whole cabbage gets a quick chop and is served over quinoa-speckled rice. A clementine provides a sweet counterbalance.
INGREDIENTS
- ¾ cup quinoa speckled rice
- 2 tbsp vegan butter
- 2 tsp agave
- 1 tsp white miso paste
- ½ head napa cabbage
- 2 tsp sesame oil
- 2 tbsp tamari
- 1 tsp mirin
- 2 tsp seaweed flakes
- 2 tbsp rice vinegar
- ½ cup edamame
- 1 clementine
- 3 oz daikon radish
- Salt*
- *Not included
INSTRUCTIONS
Rinse and dry the produce. Preheat the oven to 450°F. Add the quinoa-speckled rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until all of the water is absorbed and the rice is tender, about 15 to 18 minutes.
Rinse and dry the produce. In a small bowl, mix together the butter, agave, and white miso paste. Slather the cut side of the napa cabbage with the sweet miso butter and bake, cut-side up, until tender and caramelized in places, about 18 to 24 minutes.
In a medium bowl, whisk together the sesame oil, tamari, mirin, seaweed flakes, and just 1 tbsp of the rice vinegar. Season with salt. Add the edamame to the bowl to marinate.
Peel the clementine, separate the segments, and cut each segment in half.
Add remaining 1 tbsp rice vinegar and a pinch of salt to rice and stir. Transfer the miso-roasted cabbage to a cutting board and roughly chop.
Divide the quinoa-specked rice between large shallow bowls and top with the miso-roasted cabbage. Garnish with marinated edamame, clementine, and grated daikon radish.
SIMILAR RECIPES
Korean Jackfruit Bi Bimbap with Spicy Kale Kimchi & Carrot Slaw
Crispy Black Bean Patties with Avocado Spinach Salad & Lime Aioli
Moroccan Carrot Pancakes with Citrus Salad & Cilantro Chutney
