Buddha Bowl w/ Miso Maple Vinaigrette


While at my local grocery store (Trader Joe’s’) the other day, I found a new item on the salad shelf that yielded a multitude of inspirational ideas. Not often does this happen for me, though. Usually, I pace the aisles and try to invoke the slightest bit of motivation or creativity to come forth. Some days, I think I have the greatest ideas, but in reality, the recipes turn out pretty dull or merely average. These times are rough for me, because after spending time (and of course money) to prepare and cook the meal, while simultaneously photographing the impending disaster, I am giving it my deepest concentration and am delivered nothing. Well I guess it isn’t nothing, per se. They are simply minor mistakes and I do come away with new knowledge every time. I suppose it is the perfectionist in myself, that yearns to produce quality recipes with stunning photos so that you may have a delicious meal in your own home, as I did in mine. But, that isn’t always the case….and I am coming to better terms with it every time it happens. I remember when Kris and I first started this blog; I made the most amazing carrot and parsnip cake. I took literally hundreds of photos, edited them for hours, wrote the recipe out, and then my laptop crashed, right there, in my lap. A few cuss words were uttered and tears were shed, but it was not long before Kris was consoling me back to reality. He is always so good at that. I guess it’s the ultimate example of “shit happens”. You live and you learn and you move forward. One of these days, I will remake that cake and perhaps it will turn out even better than the first time. You will be the first to know when I do…

This recipe, on the other hand, is not one of the aforementioned kitchen catastrophes that have periodically plagued me. This recipe was a freaking success. It is incredibly light and super flavorful and quite possibly one of my most favorite new lunch time habits. Its packed with fresh veggies and is dressed in a asian style sauce that boasts a garlicky miso base with a bit of sweetness. I honestly love this dressing so much (I put it on everything!). I like to make the brown rice and the vinaigrette in advance and then I can quickly put together the rest when lunch or dinner time hits throughout the week. Enjoy! 








Buddha Bowl w/ Miso Maple Vinaigrette

Serves 2

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Prep Time
45 min

Prep Time
45 min

For the Miso Maple Vinaigrette
  1. 2 TBSP white miso (see note)*
  2. 2 TBSP maple syrup
  3. 1 TBSP sesame oil
  4. 2.5 TBSP rice vinegar
  5. 1 garlic clove, minced
  6. zest and juice of 1 Meyer lemon (see note)*
For the Salad
  1. I cup uncooked brown rice (see note)*
  2. 2 cups packed cruciferous greens (see note)*
  3. 1/2 Meyer lemon, juice
  4. 1 cup shredded carrots
  5. 1/2 small red onion, sliced thin
  6. 1 small red bell pepper, julienned into thin matchsticks
  7. 1/2 cup shelled edamame
  8. organic pea shoots, for garnish (or any micro-greens)
  9. sprinkling of white sesame seeds for garnish, optional
  10. drizzle of Sriracha, optional
  1. Prepare the brown rice per package directions. Set aside when finished to let cool slightly.
  2. Prepare the dressing by mixing all the ingredients in a small bowl and whisking well to combine. Set aside.
  3. In a medium bowl, add the cruciferous greens and squeeze the juice from 1/2 meyer lemon all over the greens. Give the greens a good massaging with your hands for about a minute or two to ease the stiffness. Add the sliced red onion, shredded carrots, sliced bell pepper, and edamame to the bowl with greens and pour about two TBSPs of the vinaigrette on the veggies and mix well to combine.
  4. In two bowls, add about about 1/2 cup cooked brown rice to each bowl. Top the rice with the dressed veggie mix. Top with a few pea shoots and white sesame seeds and serve with extra Miso Maple Vinaigrette, Sriracha, or red pepper flakes. Enjoy!
  5. *You will have some cooked brown rice left. Save in an airtight container in the fridge for about a week and whip up another Buddha bowl in no time!*
  1. For the brown rice, I used a Brown Rice Medley from Trader Joe’s (brown rice, black barley, and daikon radish seeds). Whichever type you choose, make sure that you are yielded with about 2-3 cups of cooked rice.
  2. For the greens, I used a new bag of greens, that I also found at Trader Joe’s, called The Cruciferous Crunch Collection. Basically, it is a mix of kale, brussels sprouts, broccoli, and green and red cabbage. If you can’t find this bag of greens, any mix of chopped kale, brussels sprouts, and cabbage will do. Or use any of your favorite greens for that matter!
  3. White Miso (soybean paste) can be found a most health food stores. I bought mine at Whole Foods. Be sure to buy a light and mellow miso, either white or yellow.
  4. Meyer lemons are sweet lemons and found in most grocery stores during winter months. If you can’t find a Meyer lemon, please substitute for a regular lemon.
HONEYED HOME http://www.honeyedhome.com/

One Response to "Buddha Bowl w/ Miso Maple Vinaigrette"

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  1. Michele Laughlin

    26 February, 2014 at 5:13 pm

    I just discovered this mix, too! I am going to make this dish but I will leave out the sesame oil. I’m following the Engine 2 way of eating and I have found that most oils don’t add anything.
    I made a miso dressing with miso, rice wine vinegar, water, thai fish sauce and sambal olek that is fabulous tossed with the cruciferous mix and marinated for a couple of hours- sort of like a german slaw without mayo. Thanks for this great suggestion of a meal!


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