Vegan bowls are all the rage, and rightly so. They’re usually packed with healthy veggies, a full source of carbohydrates, and delicious dressing. I am an absolute fan of it and love to combine the different building blocks. Rice alone would be boring, but in combination with a dressing and lots of vegetables it becomes a real treat for the palate. Then I put in black cabbage, which I stew in the pan before really delicious. More info on the health benefits of cabbage and much more info can be found in the text.
Tempting healthy vegan bowl
The base for this delicious vegan bowl is the miso dressing I detailed in the last post. If you don’t have miso in the house, I recommend my tahini dressing. However, I would encourage you at this point to give miso a chance, as it is an absolute boon to your diet and the good bacteria in your gut. If you’re still interested in what umami is now, I recommend reading this post.
Whole grain rice, arugula, fresh carrots, bell peppers, roasted tofu cubes, black kale and an irresistible miso dressing. It’s all in this filling and healthy bowl.
Quick vegan dishes? Preparation is everything
Most of us have enough to organize in our daily lives and time is a precious commodity. Therefore, it makes sense to keep the time in the kitchen as short and concise as possible. And I’m not talking about the activities that guarantee joy or relaxation. Baking cookies, for example, can be super fun. Are you looking for inspiration here? Then take a look here.
Let’s get back to the skillful preparation in the kitchen. With a few little tips and tricks, it works quite well. Rice in particular can be wonderfully precooked for a week and stored in the refrigerator. I have a sealable glass box for this and it saves me a lot of time because I just have to heat up the rice quickly.
TIP: I like to use whole grain rice because it has not been polished and is rich in minerals, vitamins and fiber. If you are unsure because various whole-grain rice varieties failed Öko-Test, please read Rapunzel’s statement. Whole grain rice is definitely preferable to polished rice, if you incorporate it into your diet 1-2 times a week that would be ideal.
Correctly prepare kale and black cabbage
Let’s get to the star in our dish, the black cabbage. The tastes pure not so special (I think at least). That’s why I steam it in the pan along with orange juice and some tamari. This highlights the flavors in the cabbage and gives it a fruity note.
Why is cabbage so healthy?
- Rich in vitamin C, to strengthen your immune system
- Vitamin B6, involved in the formation and remodeling of proteins, especially important during pregnancy and breastfeeding
- very good source of calcium, important for signal transmission of nerve cells, healthy bones and teeth
- Low calorie, can prevent obesity
- High in fiber, preventive effect against obesity, diabetes and cancer.
I’m sure you’re craving this delicious Miso Bowl by now at the latest. It’s perfect for a simple dinner or lunch and provides you with a filling serving of plant-based protein, vitamins and valuable fiber. Simple, fast and straightforward, just the way I like it!
On my site you will find more bowl recipes, such as Asian Bowl with peanut butter tempeh or the Shawarma Bowl with cauliflower. This goes wonderfully with a homemade naan bread with spelt flour or gluten-free. Yum!
The Vegan Miso Bowl with Black Cabbage is:
- with umami flavor
- Rich in protein
- Easy to manufacture
I hope you enjoy this delicious bowl and I’d love to see a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Vegan miso bowl with black cabbage
FOR THE RICE:
- 240 g Rice cooked, I use an organic whole grain rice
FOR THE BLACK CABBAGE:
- 200 g Black cabbage cleaned, washed and cut into strips, the stalk can be used as well
- 15 ml Tamari Soy sauce or coconut Aminos
- 30 ml Orange juice
FOR THE REST:
- 200 g fresh arugula washed
- 1 Piece red bell bell pepper Stalk removed and cut into strips
- 2 Piece medium carrots cut into strips
- 200 g Smoked tofu diced
FOR THE MISO DRESSING:
- Vegan pita Flatbread or naan
- Fresh coriander greens
- Cook rice according to package directions.240 g Rice
- Make one serving of miso dressing.Portion of miso dressing
- Place a large and a small pan on the stove and let them get hot.
- Toast tofu cubes in small skillet on all sides. I don’t use any additional oil, they still get super crispy.200 g Smoked tofu
- Add black cabbage to large skillet, add tamari and orange juice. Stir and steam covered for about 10 minutes until cabbage is tender.200 g Black cabbage, 15 ml Tamari, 30 ml Orange juice
- Divide rice into bowls, arrange black cabbage, arugula, carrots and peppers.1 Piece red bell bell pepper, 2 Piece medium carrots, 200 g fresh arugula
- Add tofu cubes on top and finish with miso dressing.
- Decorate with naan and fresh herbs as desired. enjoy!Vegan pita, Fresh coriander greens
- Tastes best fresh.