Erewhon Savory Miso Gut Health Bowl
ErewhonErewhon Savory Miso Gut Health Bowl
Ingredients
For the Miso Glazed Protein (Choose One)
- 1 1/2 pounds Mary's Non-GMO Whole Body Heirloom Chicken, boneless, skinless breasts or thighs, cut into 1-inch pieces
- 1 1/2 pounds wild-caught salmon fillet, skin on or off, cut into 4 portions
- 1 block Hodo Organic Extra Firm Tofu, pressed and cubed
For the Miso Glaze
- 1/4 cup organic white miso paste
- 2 tablespoons organic tamari
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic sesame oil
- 1 teaspoon fresh organic ginger, grated
- 1 organic garlic, clove, minced
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water or organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
For the Roasted Vegetables
- 3 cups organic broccoli florets
- 2 cups organic carrots, peeled and sliced into rounds or sticks
- 4 cups organic kale, stems removed, roughly chopped
- 2 tablespoons organic avocado oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Toppings
- 1 organic avocado, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
- 2 organic nori sheets, cut into thin strips
- 4 Kaliko Farms Non-GMO Corn/Soy Free Pasture Raised Medium Eggs, soft-boiled or fried (optional)
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400
- 2
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa, filtered water or organic vegetable broth, and pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 3
Prepare the miso glaze: In a small bowl, whisk together the organic white miso paste, organic tamari, organic maple syrup, organic apple cider vinegar, organic sesame oil, grated fresh organic ginger, and minced organic garlic until smooth.
⏱️ 5 min
- 4
Roast the vegetables: On the prepared baking sheet, toss the organic broccoli florets and organic carrots with 1 tablespoon of organic avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Roast for 15-20 minutes, or until tender-crisp. Add the chopped organic kale to the baking sheet during the last 5 minutes of roasting, tossing with the remaining 1 tablespoon of organic avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper.
⏱️ 20 min•🌡️ 400
- 5
Cook the protein: If using Mary's Non-GMO Whole Body Heirloom Chicken or Hodo Organic Extra Firm Tofu, toss the pieces with half of the miso glaze. If using wild-caught salmon, brush the glaze over the fillets. Heat a large skillet over medium-high heat with a drizzle of organic avocado oil. Cook the chicken or tofu for 5-7 minutes, stirring occasionally, until cooked through and lightly caramelized. For salmon, cook skin-side down for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked to your desired doneness. Alternatively, you can bake the glazed protein alongside the vegetables for 15-20 minutes.
⏱️ 15 min
- 6
Assemble the bowls: Divide the organic quinoa among four serving bowls. Top with the roasted vegetables and miso-glazed protein. Drizzle with the remaining miso glaze.
⏱️ 5 min
- 7
Add toppings: Garnish each bowl with sliced or diced organic avocado, organic hemp seeds, organic pumpkin seeds, and strips of organic nori. If desired, add a soft-boiled or fried Kaliko Farms Non-GMO Corn/Soy Free Pasture Raised Medium Egg to each bowl for extra protein and richness.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Savory Miso Gut Health Bowl
For the Miso Glazed Protein (Choose One)
- 1 1/2 pounds Mary's Non-GMO Whole Body Heirloom Chicken, boneless, skinless breasts or thighs, cut into 1-inch pieces
- 1 1/2 pounds wild-caught salmon fillet, skin on or off, cut into 4 portions
- 1 block Hodo Organic Extra Firm Tofu, pressed and cubed
For the Miso Glaze
- 1/4 cup organic white miso paste
- 2 tablespoons organic tamari
- 1 tablespoon organic maple syrup
- 1 tablespoon organic apple cider vinegar
- 1 teaspoon organic sesame oil
- 1 teaspoon fresh organic ginger, grated
- 1 organic garlic, clove, minced
For the Quinoa Base
- 1 cup organic quinoa, rinsed
- 2 cups filtered water or organic vegetable broth
- 1/4 teaspoon pink Himalayan salt
For the Roasted Vegetables
- 3 cups organic broccoli florets
- 2 cups organic carrots, peeled and sliced into rounds or sticks
- 4 cups organic kale, stems removed, roughly chopped
- 2 tablespoons organic avocado oil
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon freshly ground black pepper
For the Toppings
- 1 organic avocado, sliced or diced
- 2 tablespoons organic hemp seeds
- 2 tablespoons organic pumpkin seeds
- 2 organic nori sheets, cut into thin strips
- 4 Kaliko Farms Non-GMO Corn/Soy Free Pasture Raised Medium Eggs, soft-boiled or fried (optional)
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 400 - 2
Prepare the quinoa: In a medium saucepan, combine the rinsed organic quinoa, filtered water or organic vegetable broth, and pink Himalayan salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 3
Prepare the miso glaze: In a small bowl, whisk together the organic white miso paste, organic tamari, organic maple syrup, organic apple cider vinegar, organic sesame oil, grated fresh organic ginger, and minced organic garlic until smooth.
⏱️ 5 min - 4
Roast the vegetables: On the prepared baking sheet, toss the organic broccoli florets and organic carrots with 1 tablespoon of organic avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper. Roast for 15-20 minutes, or until tender-crisp. Add the chopped organic kale to the baking sheet during the last 5 minutes of roasting, tossing with the remaining 1 tablespoon of organic avocado oil, 1/4 teaspoon pink Himalayan salt, and 1/8 teaspoon freshly ground black pepper.
⏱️ 20 min•🌡️ 400 - 5
Cook the protein: If using Mary's Non-GMO Whole Body Heirloom Chicken or Hodo Organic Extra Firm Tofu, toss the pieces with half of the miso glaze. If using wild-caught salmon, brush the glaze over the fillets. Heat a large skillet over medium-high heat with a drizzle of organic avocado oil. Cook the chicken or tofu for 5-7 minutes, stirring occasionally, until cooked through and lightly caramelized. For salmon, cook skin-side down for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked to your desired doneness. Alternatively, you can bake the glazed protein alongside the vegetables for 15-20 minutes.
⏱️ 15 min - 6
Assemble the bowls: Divide the organic quinoa among four serving bowls. Top with the roasted vegetables and miso-glazed protein. Drizzle with the remaining miso glaze.
⏱️ 5 min - 7
Add toppings: Garnish each bowl with sliced or diced organic avocado, organic hemp seeds, organic pumpkin seeds, and strips of organic nori. If desired, add a soft-boiled or fried Kaliko Farms Non-GMO Corn/Soy Free Pasture Raised Medium Egg to each bowl for extra protein and richness.
⏱️ 5 min