Dragon Bowl with Miso Sauce


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

Cucumber, sliced

Carrot, sliced

Grape tomatoes, quartered

Pineapple, bits, sliced


Green onions, sliced

Cilantro, coarsely chopped

Roasted cashews, coarsely chopped

Toasted sesame seeds


Miso Sauce

Serves 4


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.