Packed full of crunchy veggies and creamy avocado, this Ramen Glow Bowl with Miso Tahini Dressing is the perfect fast, healthy and satisfying lunch or dinner bowl.Jump to Recipe
You guys, this is what I call my happy bowl. Rice noodles, all the veggies and a creamy, salty, nutty sauce come together for one energy packed bowl.
Here’s the thing, noodle and veggie filled bowls are kinda my jam. Drizzled with a creamy dressing and I am one happy happy girl. This bowl was is of my favorites. For starters, the sauce. Let’s just chat about the sauce for a quick sec.
Have you tried miso? Miso is a magical thing. Mixed in dressings, sauces or soups, it brings any dish to life. It’s not like peanut butter, though; I don’t recommend eating it plain by the spoonful. It’s salty, so that may be a big reason why, but it’s more complex than that. Nutty, creamy, so good.
Just like most noodle veggie bowls, this one is filled with all kinds of body loving goodies. That said, it’s completely customizable. Don’t feel like you have to have exactly what I put in this bowl to make it taste good. Pick your favorite veggies and go with it.
Just don’t skip the sauce…or the avocado 😉
So why do I love veggie bowls so much?
- They’re easy to make and many of the ingredients can be prepared ahead of time. It’s true- prepare the dressing and chop the veggies the night before. Dinner will be ready and on the table in just 10 minutes flat!
- They’re healthy. Ok, most of the time. As long as you’re not eating an entire avocado and watch how much dressing you pile on, you’ll be in good shape.
- They’re perfect for the person why has no idea what they want to eat. I always want to eat a little bit of everything. Noodle bowls let me do this.
- They’re extremely versatile. Swap noodles for rice, like in this Tropical Shrimp Buddha Bowl with Pineapple Peanut Dressing; or for freekeh, like in this Freekeh Bowl with Roasted Red Pepper, Walnut and Tahini Sauce.
- They’re delicious.
Anywho, in other news, this afternoon we’re going to go wine tasting with our 3 year old.
This is a first for us. Actually, come to think of it, it’s a first for my husband and I since we’ve actually never gone wine tasting together before. Nothing like wine tasting for your first time with your preschooler…
Wish us luck.
Just kidding, he goes to school with the owners grandson. We got this.
- 2 tablespoons white miso
- 2 tablespoons tahini
- 1 tablespoon maple syrup or agave
- 1 tablespoon oil
- 1 piece fresh ginger 1 - 2 inches, peeled and grated
- 3 cloves garlic minced
- 1 lemon juiced or lime
- 1 teaspoon sesame oil
- 1.5 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha
- Salt + pepper to taste
- 5.6 oz ramen 1 packages, cooked according to package instructions
- 2 cups broccoli florets
- 1/2 head green cabbage shredded
- 1 cup shelled edamame thawed
- 1/2 cup fresh peas
- 2 cups mung bean sprouts or 2 small handfuls
- 1 avocado pitted and sliced
- 1 kohlrabi peeled and chopped into matchsticks
- 1 radish sliced
- 1/2 cucumber sliced
- Sesame seeds for garnish
In a medium bowl combine all ingredients for the dressing and whisk well to combine. Taste and make any adjustments needed.
Bring a large pot of water to a boil over high heat. Once boiling, add the broccoli florets. Allow the broccoli to cook for approximately 2 minutes. As the broccoli cooks, prepare an ice water bath and set aside. After two minutes (the broccoli is not being fully cooked, just blanched), remove from the boiling water with a large slotted spoon and transfer to the prepared ice bath to stop cooking (Do NOT drain the boiling water).
Remove the broccoli from the ice bath and drain.
In the same pot of water the broccoli was blanched in, cook the ramen according to package instructions, taking care not to over cook (it's best to remove noodles from the boiling water when they are slightly undercooked by 1 minute or so). Drain and rinse with cold water to stop ramen from cooking further. Set aside.
Prepare the remaining ingredients.
Assemble each bowl, starting with the ramen noodles followed by vegetables, avocado and miso tahini dressing.
Need to Miso inspiration? Check out these recipes…