This recipe is my attempt to recreate the Miso Bowl from Sweetgreen since we don’t have a Sweetgreen in Nashville yet.
Ginger Marinade/Dressing Ingredients (adapted from goop):
4 Tbsp sweet white miso paste
4 Tbsp GF tamari
2 Tbsp sriracha
4 Tbsp rice vinegar
1 tsp sesame oil
1/2 cup warm water
2 thumb-sized piece of ginger, peeled and chopped
2 garlic gloves, smashed
1/2 cup olive oil + 1-2 Tbsp
Salad Ingredients:
1 medium parsnip, peeled and sliced into coins
1 medium oriental sweet potato, peeled and sliced into coins
4 large carrots, peeled and sliced into coins
1 bunch of kale, washed, de-stemmed and chopped
1/2 cup roasted almonds, chopped
1/2 cup purple cabbage, sliced thin
4 chicken breasts
1 cup cooked wild rice (optional)
2 Tbsp white sesame seeds (optional)
Avocado oil, salt & pepper (to taste)
Instructions:
Combine the dressing/marinade ingredients except olive oil into a powerful blender or food processor, & process until smooth. Scoop out 1/2 cup of marinade, & pour into a large, freezer safe bag. Add in your sliced root vegetable coins (parsnip, sweet potato, carrot) to the bag & marinade overnight, or at least two hours. Slowly drizzle the 1/2 cup olive oil into the remaining marinade, whisk, and pour into an airtight container. Refrigerate until you are ready to eat. You may want to shake it up a bit first.
Preheat oven to 450*F. Line two baking sheets with parchment paper, & lightly coat a cast-iron skillet with avocado oil. Divide the root vegetables out across the baking sheets so they are not touching. Roast for 15-minutes, flip, & roast for 20 additional minutes. While the vegetables are roasting, season the chicken breasts with salt & pepper. Sear the chicken breasts in the cast-iron skillet for 3-4 minutes, flip, & place immediately into the oven to join the root vegetables for the final 20 minutes of their roasting. Remove vegetables and chicken from the oven & let rest.
Prepare your salad by massaging 1-2 Tbs of olive oil into the kale. Add in the purple cabbage and mix. Thinly slice your roasted chicken. For each salad, portion out your root vegetables, chicken, almonds and optional rice & sesame seeds. Dress the salad, toss & enjoy!
The real Sweetgreen miso bowl <3