In keeping with the plant base recipe writing, I made a Dragon bowl for lunch today. What the heck is a Dragon bowl anyway? Well, as I understand it, "a Dragon Bowl is a no-rules, avant-garde combination of whatever is on-hand, often a layering of base, veggies, protein and sauce."
Lately, I have a variety of vegetables and fruits on hand in my crisper. I made a whopper of a Dragon bowl for lunch.
The Dragon bowl, in my opinion, is all about the sauce. I had an organic red miso on hand, with the tahini used for the Roasted Green Pea and Chickpea Falafels, I created an awesome canvas for the sauce. Lunch felt nourishing and was delicious.
To make a Dragon bowl, my suggestion would be to measure:
1/2 cup whole grain, cooked
1/2 cup protein, in this case plant proteins like beans, lentils, nuts, tofu, seitan, and seeds
1 1/2 cups of vegetables
Herbs, onions, garlic, spicy peppers or sprinkle spices like freshly ground black pepper, to taste
A tasty sauce full of flavour
The sauce that I whipped together was a type of miso gravy.
My Dragon bowl for lunch today:
1/2 cup quinoa, cooked
1/2 cup chickpeas, cooked or canned and drained
1 cup cabbage, shredded
1/2 cup mix of:
Red radish, sliced
Grape tomatoes, quartered
Pineapple, bits, sliced
Green onions, sliced
Cilantro, coarsely chopped
Roasted cashews, coarsely chopped
Toasted sesame seeds
3 tablespoons miso paste
1/4 cup water
2 tablespoons nutritional yeast
1 tablespoons Tamari (substitute with soy sauce or nama shoyu if raw)
1/2 teaspoon rice vinegar
3 tablespoon tahini (sesame seed butter)
Mix together until smooth. Add more water or tahini to desired consistency. I added more water to make more of a dressing consistency. Also, to cut down on the salty flavour.