Spring Nourish Bowls with Ginger-Miso Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian grain bowl with quinoa, roasted spring vegetables, and a soft-boiled egg, dressed in ginger-miso vinaigrette. Light, nourishing, and flavorful, it works for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup dry quinoa (rinsed)
- 1 tablespoon grapeseed oil
- 1 bunch asparagus (trimmed)
- 3 small turnips (peeled and cut into 1/4 inch pieces)
- 2 cups sugar snap peas
- 1 cup English peas (blanched if fresh or thawed if frozen)
- 3 radishes (thinly sliced)
- 1 bunch fresh cilantro (roughly chopped)
- 1/4 cup sesame seeds
- 4 fried eggs (optional)
- 1/4 cup rice wine vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons white miso
- 2 tablespoons water
- 2 tablespoons tahini
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 1/2 tablespoon soy sauce
- 1 clove garlic (minced)
- 1/4 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 535mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 969mg
- Calcium
- 205mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 535MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.