Vegan Dumpling Bowls with Quick Pickled Radishes and Almond Miso Sauce

These vegan dumpling bowls are packed with flavor and nutrients. The quick pickled radishes add a tangy crunch, while the almond miso sauce brings a creamy umami richness to the dish. Its a satisfying and wholesome meal thats easy to make and perfect for a quick lunch or dinner.

Ingredients:

• 1 cup sliced radishes
• 1/2 cup rice vinegar
• 1 tablespoon maple syrup
• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 1 cup edamame, shelled
• 1 cup shredded carrots
• 1 cup chopped spinach
• 1/4 cup chopped green onions
• 1/4 cup almond butter
• 2 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup water
• 12-16 vegan dumplings, cooked according to package instructions

Instructions:

Put rice vinegar and maple syrup in a small saucepan and mix them together

Over medium-low heat, bring to a boil

When the mixture starts to simmer, add the sliced radishes and cook for one to two minutes

Take it off the heat and let the radishes sit in the liquid for a while while you get the other ingredients ready

Mix almond butter, white miso paste, soy sauce, rice vinegar, minced garlic, grated ginger, and water in a bowl

Use a whisk to make the almond miso sauce smooth

Spoon cooked brown rice and quinoa into bowls to serve

To each bowl, add edamame, chopped spinach, green onions, and carrots that have been shred

After the dumplings are cooked, put them on top of the vegetables

When the radishes are done, drain them and put them in the bowls

Pour the almond miso sauce over the bowls and serve right away