INGREDIENTS
2 tbsp
red miso
1/2 cup
sliced green onions
1 1/2 tbsp
rice vinegar
1 tsp
minced ginger
1 clove
garlic, minced
1 tsp
liquid honey
1 tsp
toasted sesame oil
1/4 cup
water
1
sweet potato
1 cup
cooked brown rice
4 cups
baby greens (I used spinach)
1 cup
cucumber, diced
2
medium sized carrots, shredded
1
red pepper, thinly sliced
1
avocado, sliced
1 cup
sugarsnap peas
1
block smoked tofu, diced
4 tsp
sesame seeds
2
sheets nori, chiffonaded
optional sauces for topping: sriracha, hoisin sauce, soy sauce