December 16, 2014
2 cups (450g) cooked brown rice
1 bunch greens, i.e. kale, collards or chard
1 can black-eyed peas, rinsed, or 2 cups (450g) cooked black-eyed peas (or another type of bean)
2 cups (450g) cooked seasonal vegetables (sweet potatoes or broccoli, squash, cauliflower, etc.)
Miso tahini dressing
1 tablespoon tahini
1 tablespoon miso
¾ cup (170ml) warm water
1 teaspoon chopped, dried dill
Wash and cut the greens into bite-sized pieces. Steam about 5 minutes, until bright green.
Cook the seasonal vegetables. If using sweet potatoes, poke holes in them with a fork and microwave them on high for about 5 minutes, turning once at 3 minutes. If using broccoli, cauliflower or summer squash, steam until tender, about 5 minutes.
In a small bowl, combine the miso and tahini, then slowly add warm water. The sauce will thicken at first. Smooth out any lumps, then add the remaining water and dill.
Fill two bowls with half of the rice, greens, beans and seasonal vegetables, and then pour the dressing on top to taste.
(Recipe courtesy of Kristie Middleton.)
All figures are per serving (assumes 2 servings).
Fat: 8 g
Carbs: 135 g
Fiber: 25 g
Protein: 21 g
Sodium: 668 mg