Macrobiotic Miso Almond Ginger Bowl and Turmeric Stewed Beans

Super easy, clean and satisfying plant-base meal that takes minutes to whip up! You can also enjoy this dressing with salad, fresh zoodles or kelp noodles. Enjoy!

(a) Steamed Veggies and Squash of choice, I steamed:

Eggplant, kombucha squash, lacinato kale, baby broccoli. 

(b) Turmeric Stewed Beans: 

• 2 cans white beans (chickpeas or white kidney beans, with water) 
• 3-4 cloves garlic, minced
• 2 tsp turmeric 
• 1 tsp kosher salt and pepper to taste

In a small stew pot, mix all ingredients together until boiled–stirring occasionally through. 

(c) Miso Almond Ginger Dressing

• 1 tbsp fresh miso paste
• 2-3 tbsp raw almond butter
• 1 lemon, juiced
• 1 tsp minced ginger
• 1 tsp minced garlic
• 1/2 bunch scallions
• 1 medjool date
• 1 tsp kosher salt
• 1/2 tsp (or more) cayenne pepper

Blend all dressing ingredients together until smooth, add splashes of water to bring to desired creaminess. 

Prepare each sections a, b, c separately, and assemble in bowl. Add cilantro and raw pink radish relish for garnish and you can also serve with cauliflower rice or quinoa for more substance.