Miso-Coconut Dragon Bowl
Yield: 1 bowl
This salty, creamy bowl is simple to make, and yet tasty and nutritious. It is oil-free, but the fat content of the coconut milk makes it satisfying. When choosing a coconut milk, the low-fat varieties are okay if you look for a can that lists only coconut, water, and guar gum as ingredients. Guar gum is a plant-derived soluble ber that helps thicken the coconut milk when some of the fat is ltered out.
  • 1 teaspoon coconut oil, or vegetable broth or water
  • ½ red onion, thinly sliced
  • Pinch sea salt
  • ½ cup brown mushrooms, sliced
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons fresh mint, finely chopped
  • ¼ cup canned coconut milk
  • 1 to 2 teaspoons miso paste
  • 1 teaspoon coconut sugar, or maple syrup (optional)
  • ¾ cup cooked quinoa, or millet,
  • brown rice, or any other whole grain
  • 1 cup baby arugula, or spinach (if mature leaves, chopped)
  • 1 tablespoon slivered almonds
  1. Heat the oil in a medium skillet over medium heat and lightly sauté the onion with the salt, about 5 minutes. Add the mushrooms, cooking until they’re fully softened. Then add the cherry tomatoes and cook until just softened, about 10 minutes total.
  2. Make the dressing by whisking or puréeing the mint, coconut milk, miso paste, and coconut sugar or maple syrup (if using) together in a medium bowl. Stir this into the cooked vegetables, then remove them from the heat.
  3. Serve the cooked vegetables over the quinoa, with the arugula on top and the almonds to garnish.
Options: You could use green or red curry paste instead of miso for a deli- cious curry bow

Recipe from The Plant-Based Diet Meal Plan by Heather Nicholds. Reprinted with permission.
Recipe by Chic Vegan at https://www.chicvegan.com/plant-based-diet-meal-plan/