Back in Berlin, two weeks into 2014, and we’re starting to settle into a routine again. Monday nights tend to be a working late kind-of-night, which usually means I have the house to myself for dinner. Left to my own devices, I generally cook the kind of meals best enjoyed alone—simple soups, easy-to-throw-together salads, and the super-earthy-crunchy food TH probably wouldn’t be interested in. This week I wanted something warm, but wasn’t interested in soup or a curry dish. A rice bowl is sort of like the warm version of salad, with lots of steamed vegetables and plenty of texture, and this bright and tangy vinaigrette is delicious if I do say so. It might look like something right out of a hippie retreat, but it did the trick just right.
For an added boost of flavor, I’ve been adding smoked tofu to pretty much everything lately, including soups, sandwiches, and now this rice bowl. If you don’t have it on hand, or can’t find it, enhance the flavor of plain tofu by marinating it in a mixture of soy sauce and chili paste. The best part of making the dish for a solo dinner: having enough left over for an equally delicious lunch the next day!
Whole Grains Vegetable Bowl with Orange-Miso Dressing
Servings: 2 bowls
1 cup brown rice, wheat berries, barley, or desired grain, cooked
1 small white or red onion, thinly sliced and soaked in apple cider vinegar
½ sweet potato, cubed and steamed
1 small carrot, sliced thin and steamed
½ cup sliced kale, steamed
1 cube smoked tofu, sliced
½ avocado, sliced
For the dressing:
Small nub ginger
½ tablespoon miso
¼ tablespoon honey
2 tablespoons sesame or vegetable oil
1 teaspoon mirin
Grate the ginger and zest the orange into a bowl. Juice the orange into the bowl, then add the miso and the honey. Stir together with a fork until well combined, then whisk in the oil and the mirin.
Spoon the grains into serving bowls, spreading flat to create a base. Lay the sliced tofu and sliced avocado on either side of each other on top of the grains. Lay the kale, onion, carrot, and bean sprouts around grains, and place the sweet potato in the center. Spoon the dressing on top of the vegetables and sprinkle sesame seeds on top.