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vegan harvest bowl
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Vegan Harvest Bowl

The best Vegan Harvest Bowl recipe full of delicious summer vegetables and served with a Miso Ginger Tahini dressing.
Servings: 3 Salads

Ingredients

Dressing

  • 1/4 cup Tahini
  • 2 tbsp Miso Paste
  • 1 tbsp Tamari
  • 1 tsp Freshly Grated Ginger
  • 3 tbsp Filtered Water If it's still too thick, gradually add more water by the tbsp

Salad

  • 3 cups Curly Kale
  • 1/2 cup Sliced Shiitake Mushroom
  • 1 tbsp Tamari
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Radish
  • 1 Carrot
  • 1 Endive
  • 1 bunch Chives
  • 1 cup Snow Peas
  • 1/2 Avocado, cubed
  • 3/4 cup Cooked Forbidden Black Rice
  • 6 tbsp Hummus

Instructions

  • Whisk all dressing ingredients together in a dish. Start with 3 tbsp of water and gradually add more if the mixture is too thick. Set aside.
  • Grab your kale. Remove the stems, use your hands to break into smaller leaves, and rinse the leaves in a salad spinner. Toss with a bit of dressing and let marinate while you prep everything else.
  • Slice shiitake mushrooms into strips and toss in a splash of tamari. Air fry at 400 F until crispy, about 10-15 min.
  • Cook the forbidden black rice in water.
  • Use a mandolin to thinly slice the zucchini, squash, and radish.
  • Use a peeler to peel a carrot creating ribbons.
  • Chop the endives, chives, and trim the ends of the snow peas. Cube the avocado.
  • Spoon about 2 tbsp of hummus to the side of your bowl. Top with the marinated kale, black rice, and remaining toppings. Finish with another drizzle of the dressing. Enjoy!