We are (or I should say I am) still going strong on making grain bowls for dinner. I’m still convinced that a simple grain paired with vegetables and a flavorful sauce is a meal that covers the most important food bases all at once–healthy, filling and satisfying.

Again, I usually use whatever vegetables I happen to have in the fridge. This week we had cauliflower, broccoli, some yellow squash and yellow beets. I had a can of adzuki beans and mixed them in with some germinated brown rice. Black beans and quinoa could work well too.

For the sauce, I wanted to use miso. I have recently discovered how useful it is to deepen flavors. I’ve sometimes been mixing it in with some soft, unsalted butter and creating a sauce for sauteed vegetables and pasta (like roasted eggplant and linguini) that is insane. This sauce pairs it with orange and ginger. Tangy and a little sweet.

Orange miso dressing

{makes enough for 4 with a little left over.}

6 Tbsp. mellow white miso

4 Tbsp. rice vinegar

1/2 cup fresh-squeezed OJ

2 tsp. maple syrup

2 Tbsp. toasted sesame oil

2 Tsbp. tahini

1/2 Tbsp. fresh grated ginger

A dash of water

Put all ingredients in a blender and mix. Pour over bowl.