Japanese Salad Bowls

Since completing Whole30 and getting back from Southeast Asia I’ve been craving simple, nutritious meals that don’t skimp out on flavor. I’m also in the beginning of training season (I have two half marathons at the end of the Summer and am currently debating signing up for the Chicago Marathon) so it’s important to have a balance of carbs, protein, and fats. I’ve also been on a bit of an unintentional vegetarian/vegan kick, as I just haven’t really been in the mood to cook lots of meat lately.

I love Cookie+Kate and Minimalist Baker as sources of inspiration for vegetarian meals that are fun and flavorful. I made this Japanese Salad bowl as a combination of Minimalist Baker’s Buddha Bowl and Cookie+Kate’s Vegetarian Sushi Bowl, and it turned out so well I had it back to back nights for dinner this week. Here’s the recipe:

image1 (3)

Prep Time: 5 minutes

Cooke Time: 20 minutes (45 minutes if cooking sweet potato)

Makes 1 serving:

Salad:

1 1/2-2 cups kale, stems discarded

1 Japanese sweet potato

1/3 C frozen edamame

1 green onion thinly sliced, stems discarded

1/2 bell pepper, cut into slices

1/4 avocado

2 tblsp olive oil

Sprinkle of sesame seeds

Dressing:

1 tblsp sesame oil

1 1/2 tblsp tahini paste

1 tblsp soy sauce, tamari, or coconut aminos

1 teaspoon sweetner (honey, maple syrup, agave)

1 tblsp water (to thin)

Directions:

Heat the oven to 400* and bake your sweet potato for about 45 minutes (you can always meal prep your sweet potatoes in bulk on Sundays and heat one up quickly in the microwave). I like to wash it, pat it dry then wrap it in foil and simply put it on a baking sheet.

Slice the bell pepper into strips and throw into a cast-iron skillet with a dash of high heat oil (I love avocado oil). Sauté for about ~10 minutes, depending on how much you like to cook your bell pepper (you can always have it raw). Heat a pot of water and boil the edamame for about ~7 minutes. While these both cook, slice the green onions and your avocado. Massage the kale with olive oil and a dash of salt (this will help take the bitterness out of the kale and trust me it makes the world of difference).

Once your sweet potato is done heating wait a few moments to let it cool and slice it into rounds. Using the kale as your base add the edamame, green onions, bell pepper, sweet potato. To make the dressing, simply add all ingredients to a bowl and whisk. Sprinkle sesame seeds over the salad, and you’re done!

You can always double the recipe, add your choice of meat or fish, add sliced cucumber, carrots, etc. The possibilities are endless! Enjoy!

With love,

Brittny