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Rainbow Bowls with Miso-Tahini Dressing


Rainbow Bowls with Miso-Tahini Dressing

Brittany Carlson

These bowls are the perfect lunch to pack for work or throw together for a quick + easy dinner. I just use whatever is in my fridge or pantry. The foundation is always salad greens and then I add whatever else is available - this one has peas, chickpeas, kale, cucumbers, avocado and a sprinkle of sesame seeds. Avocado adds a lot to these bowls so it is usually a staple for me.
Salad Ingredients

  • A medium sized bowl-- I use a Pyrex glass bowl that has a top so I can bring my lunch to work
  • Two large handfuls of greens (should fill about half of your bowl) - try spinach, arugula, kale-- feel free to mix them up
  • 1/2 cup of beans - I used chickpeas but lentils, black beans or kidney beans would also be great
  • 1 chopped cucumber
  • 1/2 cup of peas
  • 1/2 avocado
  • Handful of broccoli florets
  • Other great additions: beets, carrots, artichokes, hearts of palm, snap peas, onion, radish, chicken


Fill half of the bowl with your base of greens and add your salad fixings either on top or side by side.
Miso-Tahini Dressing

  • 1 clove garlic, minced
  • 1 tablespoon of olive oil
  • 1/4 cup miso (I use organic traditional red miso by Miso Master which you can find at Whole Foods)
  • 2 tablespoons tahini, I use this brand
  • 3/4 cup warm water

Blend all ingredients together in a blender or mix in a cup/bowl