Reset & Rebalance
Apr 15, 2019
3 minutes
CRUNCHY SPRING VEGGIE GRAIN BOWL
1 cup cooked quinoa or brown rice
3 asparagus spears, shaved
½ cup grated carrot
½ small watermelon radish, thinly sliced with a mandoline
⅔ cup shredded Poached
Chicken (page 196; optional)
⅔ cup thinly sliced bok choy
¼ cup chopped fresh cilantro leaves
Miso-Ginger Dressing (page 188)
About 1 tablespoon coconut aminos
About 1 teaspoon toasted sesame oil
Divide the quinoa between two bowls. Top each with half the asparagus, carrot, radish, chicken, and bok choy. Garnish with the cilantro and pour
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