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Ingredients:

Spicy Miso & Tahini Dressing:

1 heaping tbsp miso paste

2 tbsp tahini

1 tbsp coconut aminos

2 tsp sesame seed oil

2 tsp chili crisp

2 tsp maple syrup

Black pepper to taste

Warm water to thin (start with 1/4 cup)

Shredded Veggies:

2-3 rainbow carrots, shredded

2 cups shredded napa cabbage

1/2 red bell pepper, thinly sliced

Optional Toppings:

Plant based crumbles

Microgreens

Black & white sesame seeds

Chili crisp

Instructions:

Prepare the dressing: In a small bowl, whisk together the miso paste and tahini until smooth. Add the coconut aminos, sesame oil, chili crisp, and maple syrup. Whisk until well combined. Gradually add warm water, starting with 2 tablespoons and adding more until you reach your desired consistency. Season with black pepper to taste.

Prepare and dress the vegetables: Shred the rainbow carrots and thinly slice the napa cabbage and red bell pepper.

Add the veggies to a large bowl and drizzle with the spicy miso tahini dressing. You may have dressing leftover - feel free to drizzle this on top of the bowl after you assemble or save it for another meal

If using plant-based crumbles: Cook according to package instructions until browned and heated through. Season to your liking

Assemble the bowl: Arrange the shredded vegetables in a bowl. If using, add the cooked plant-based crumbles on top.

Sprinkle with microgreens, chili crisp, and sesame seeds if desired. Enjoy!!