Roasted Corn Miso Bowl
Servings: 4
Ingredients
Ginger Miso Dressing
- 2 tablespoon white miso paste
- 2 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
Roasted Corn & Peppers
- ¼ red bell pepper (chopped)
- 1 cup frozen corn (thawed)
- 1 teaspoon olive oil
- ½ teaspoon umami seasoning
Ginger Roasted Almonds
- 4 ounces whole raw almonds
- 1 tablespoon liquid egg whites
- 1 tablespoon sugar
- ½ teaspoon ground ginger
Pickled Red Cabbage
- 1 cup red cabbage (shredded)
- ½ tablespoon rice vinegar
- 1 pinch sugar
Balsamic Blackened Chicken
- 1 pound boneless, skinless chicken breast
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon umami seasoning
Other Salad Ingredients
- 1 cup uncooked wild rice
- 1 carrot (cut into matchsticks)
- 8 cups romaine lettuce
- ½ cup fresh basil
Instructions
- Make the dressing: Whisk the dressing ingredients in a bowl and set aside in the fridge
- Make the roasted corn and peppers: Preheat the oven to 400 °F . Mix the chopped pepper, corn kernels, olive oil and umami seasoning in a bowl. Spread the mixture on a parchment-lined baking sheet and bake for about 8 to 10 minutes. (Target sells inexpensive umami seasoning.)
- Make the roasted almonds: Preheat the oven to 250 °F . Whisk together the water and egg whites until light and frothy, then stir in the sugar and ginger. Finally, add the almonds and stir until fully coated. Spread on a parchment-lined baking sheet and bake for one hour, stirring the almonds at the 30-minute mark.
- Make the pickled red cabbage: Stir together 1 cup of finely chopped (or shredded) cabbage, ½ tablespoon rice vinegar and a pinch of sugar in a bowl. Cover with plastic wrap and set aside in the fridge.
- Marinate the balsamic blackened chicken: Stir the balsamic vinegar, olive oil, cumin, garlic powder and umami seasoning together in a bowl. Add the chicken, turning to coat. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for about 30 minutes.
- Cook the balsamic blackened chicken: Heat a skillet over medium-high heat and give it a light spray with nonstick spray. Sear the chicken for four minutes on one side, flip it over and sear it for 4 minutes on the other side. Put the lid on the skillet, turn the heat down to medium and continue to cook the chicken until a thermometer registers an internal temperature of 165 °F °F. Allow the chicken to rest for 5 minutes before chopping into bite-size pieces.
- Prepare the wild rice according to package instructions.
- Cut a carrot into matchsticks
- Put about 2 cups of romaine lettuce in a bowl, chop up some fresh basil, and throw all the other prepared ingredients on top.