Miso Cabbage with Arugula, Tempeh, Japanese Sweet Potatos, and Quinoa

Name: Miso Cabbage with Arugula, Tempeh, Japanese Sweet Potatos, and Quinoa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 1/2 Red Cabbage; 2 Japanese Sweet Potatoes; 3/4 cup Quinoa; 1/2 package of tempeh; 2 cups arugula; 2 TBsp olive oil; 1 TBsp Rice Vinegar; 1 splash of Mirin; 2 TBsp hot water; generous ground pepper; 2 TBsp white miso paste; 2 cloves garlic; 1/4 Red Onion; 1 TBsp vegan butter; Pinch of salt; Squeeze of lime; 2 tsp maple syrup; 1 tsp ginger powder; 2TBsp tahini; 1 tsp sesame oil; 1 TBsp white miso; 1 TBsp Olive oil; 2 tsp everything bagel seasoning; 2 tsp ginger powder

7 steps

Prep:30minCook:15min

Inspired by the japanese sweet potatoes and cabbage I had in the fridge, I made a miso marinade and miso-based viniagrette for this dish.

Updated at: Mon, 20 May 2024 19:28:06 GMT

Ingredients

2 servings

0.5red cabbage

2Japanese Sweet Potatoes

¾ cupquinoa

0.5 packagetempeh

2 cupsarugula

2 Tbspolive oil

Instructions

Step 1

Grill the cabbage with 1-2 TBSp of olive oil. Set aside when browned and crispy.

Step 2

In a bowl, whisk together miso, warm water, rice vinegar, mirin, minced garlic, and the onion. In the pan, melt the butter. Add the mixed sauce. Simmer until thickened. Place the cabbage back in the pan and let grill further in the sauce/marinade.

Step 3

In a frying pan, cook the cubed tempeh with olive oil, salt, and pepper.

Step 4

Toss the cubed sweet potatoes with everything bagel seasoning and ginger and olive oil. In a toaster oven or oven at 425, roast them until browned and soft.

Step 5

Cook the quinoa. Put in the toaster oven if you have time to roast it at the end and get it a bit nuttier.

Step 6

Toss together the arugula, quinoa, sweet potatoes and tempeh into a shapeley mound. Top with the cabbage.

Step 7

Make the dressing: miso, tahini, maple syrup, olive oil, sesame oil, salt as needed, and warm water as needed. Add a clove or pressed or ground garlic and ginger powder to taste. Squeeze of lime.