Sesame ginger miso bowl

When I see the words sesame, ginger, or miso on a menu, I immediately know exactly what I’m going to order. When all three are paired together, I know I’m in for a real treat. This recipe is my ideal on-the-go meal because it tastes great at room temperature and it’s super easy to pack in a Mason jar for travel.

Serves: 1

• 1⁄2 cup cooked quinoa or brown rice
• 1⁄2 cup cooked edamame
• 2 cups arugula or baby spinach
• 1 nori sheet, cut into eight pieces
• 1⁄2 cup grated carrot
• 1⁄2 avocado, sliced
• 1⁄2 English cucumber, thinly sliced
• 2 tbsp alfalfa sprouts
• 2 tbsp Sesame Ginger Miso Dressing 

Toppings: black sesame or hemp seeds, fresh mint, sliced scallions

1. Place quinoa in a bowl and add arugula, carrot, edamame, avocado, cucumber, nori, and sprouts.

2. Drizzle with dressing and top with sesame or hemp seeds, fresh mint, and sliced scallions.