Our version of a macrobiotic bowl features lots of fresh veggies and quick-cooked pork all over a bed of beautiful forbidden rice. A fast and easy miso-mayo dressing makes for the perfect accompaniment to this balanced bowl of goodness! Use this recipe as a jumping off point and make it your own by utilizing fresh, local ingredients and your favorite fermented veggies.
Time: 15 minutes
Servings: 2-3
Ingredients
Bowl Ingredients:
½ bunch asparagus
½ bunch broccolini
2 tablespoons olive oil
1 box (10oz) CHi Original Ground Pork
2 cups cooked forbidden rice
Miso-mayo Dressing:
2 tablespoons white miso paste
¼ cup hot water
¼ cup mayo of choice
Rice vinegar
Topping (Optional):
2 teaspoons black sesame seeds
1 cup purple microgreens
1 large watermelon radish, julienned
1 avocado, diced
¼ cup cooked wakame
4 cups spinach, cooked
1 cucumber, sliced
1 green onion, sliced
Directions
Cook the asparagus and broccolini together in a large pot of boiling water just until soft around the edges, about 4-5 minutes. Quickly drain and transfer to a bowl of ice water or simply run under the cold faucet to stop the cooking right away. Halve the asparagus and set aside.
Heat the oil in a sauté pan over medium heat just until it starts to shimmer. Add the defrosted plant-based pork and reduce heat to medium. Cook until pork is cooked through, stirring occasionally, about 4 minutes.
Divide the cooked rice between two bowls. Top with the CHi pork. Add cooked veggies, sesame seeds and your favorite fresh vegetables.
In a medium-sized mixing bowl, thin out 2 tablespoons of white miso with ¼ cup of hot water. Whip in ¼ cup of mayo and season to taste with rice vinegar. Pour over bowl and enjoy!
Enjoy!