What you will need
20 oz microwavable rice
1 small cucumber
1 small avocado
1 large carrot
1/2 cup edamame
1 cup red cabbage
4 small radishes
SESAME MISO DRESSING
3 tbsp. toasted sesame oil
2 tbsp. white miso
2 tbsp. water
1 tbsp. soy sauce
1 tbsp maple syrup
1 tbsp apple cider vinegar
1" fresh ginger
juice of one lime
1 tbsp. sesame seeds, optional(Nutritional facts 186 calories, 5.53 g fat, 30.34 g carbohydrates, 4.73 g protein, undefined mg cholesterol, 186 mg sodium)
How to cook
Cut the cabbage in half and lay the flat side on the cutting surface. Cut two slices into the cabbage, leaving the stem in tact. Shred the cabbage by slicing super thin strips.
Cut the cucumber in half and thinly slice into half-rounds.
Peel the skin off of the carrot and continue peeling to create thin ribbons.
Remove the root of the radish and cut in half. Slice the halves into thin strips.
Carefully cut cubes into the avocado so they can be easily scooped out.
Follow package instructions to warm up the brown rice. When rice is ready, divide between 4 bowls. Equally divide the vegetables between the bowls.
Top with avocado
Peel the ginger with a spoon or peeler, use a fine grater or zester to grate the ginger into the bowl.
In a small bowl, combine all the ingredients for the dressing.
Whisk all ingredients together until well combined.
Drizzle the miso dressing over the bowl and serve immediately!