OK, it’s officially one week post-Thanksgiving world.
Have you finally finished off your mountains of leftovers?
Are you craving the rainbow now?
Before the countdown to Christmas dinner begins, I wanted to share a colorful light dish that has healing gut superpowers!
These Rainbow Rice Noodle Bowls with Miso Tahini Dressing are the perfect meal to munch on this December between heavier holiday feasts.
Have you tried miso yet?
A few years back, the only miso in my diet was the steaming miso soup Dan and I got at the Japanese steakhouse where we had our first date.
Actually, the only probiotic in my diet at all was yogurt. Boooooring.
Now, all fermented foods are my jam, miso included!
Miso (and all fermented foods) increases the amount of good bacteria existing in your gut.
It has a satisfying salty flavor that works perfectly in sauces in dressings to add to yours meals.
This dressing is salty, sweet, and thick, and pairs perfectly with tender-crisp veggies without any added oils!
I’ve been hearing more and more that the foundations of health originate in the gut, so let’s do some preventative care together and load up on colorful veggies dressed up in creamy miso tahini.
‘Tis the season!
I did an impromptu poll on Instagram while creating these bowls to ask if you guys preferred rice noodles or soba.
Most of you said rice noodles!
I was secretly happy that you did, because this was my first time experimenting with them.
I love how light Eden Foods Bifun is and and how quickly it cooks.
These slender pearly noodles are fun to throw in stir-fries and pan-dishes for extra protein and texture.
If you don’t have rice noodles, try using Soba Noodles or sub your favorite noodle instead.
Enjoy these Rainbow Rice Noodles Bowls with Miso Tahini Dressing as a light lunch, dinner, or anytime you’re craving the rainbow.
You can serve the dish chilled or warm right after heating.
If you’re refrigerating the rainbow bowls for later, be sure to store the dressing and rainbow noodles later to prevent the dish from getting soggy.
I love mine with all the avocado and a little cilantro!
If you make these Rainbow Rice Noodle Bowls with Miso Tahini Dressing, I want to hear about it. I’d love to see how your bowls turned out!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
For more power bowl recipes, check out my Spicy Veggie Sushi Power Bowl, Mediterranean Cauliflower Rice Tabbouleh Bowls, Greek Power Bowl with Cucumber Yogurt Tzatziki Sauce, or my Forbidden Rice Power Bowls with Orange Maple Miso Dressing.
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- 1 package (3.5 oz) Eden Foods Bifun (Rice Pasta)
- 1 (16 oz) bag frozen shelled edamame, cooked
- avocado oil spray (or sub ¼ cup veggie broth)
- 1 red bell pepper, diced
- 3-4 carrots, julienned
- 1 head broccoli, broken into florets
- MISO TAHINI DRESSING
- 1 TBS Eden Foods Shiro Miso
- 1-2 TBS tahini
- 1 TBS maple syrup
- 1 TBS lemon juice
- 2-3 TBS filtered water
- ⅛ tsp garlic powder
- pinch of ginger
- FOR SERVING
- 1 avocado, sliced
- 4 green onions, chopped
- white sesame seeds
- First, make your Miso Tahini dressing by combing all dressing ingredients in a high speed blender and pulsing into smooth. Set aside and refrigerate until ready for use. It should be creamy and pourable. If it's too thick, add a little more filtered water to thin out.
- Next, prepare the Bifun (Rice Pasta) according to package instructions. Rinse, drain, and set aside.
- Heat a large pan over medium high heat and spray with a bit of avocado oil (or add ¼ cup veggie broth to the pan). Once warm, add the broccoli florets, diced red pepper, and julienned carrot. Heat until veggies start to soften, about 5 minutes, stirring frequently. You want them to be slightly crunchy and not overcooked.
- Remove pan from the heat and stir in the rice noodles and cooked edamame and mix to combine.
- Pour Miso Tahini dressing over the pan and toss. Serve immediately with sliced avocado, green onion, and white sesame seeds.
- If you're planning to have leftovers, wait to add the dressing so the noodles and veggies don't get soggy. Store leftovers separately in an airtight container for 3-5 days, though best when fresh.
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!