Forbidden Macrobowl

Our version of a macrobiotic bowl features lots of fresh veggies and quick-cooked pork all over a bed of beautiful forbidden rice. A fast and easy miso-mayo dressing makes for the perfect accompaniment to this balanced bowl of goodness! Use this recipe as a jumping off point and make it your own by utilizing fresh, local ingredients and your favorite fermented veggies.    

Time: 15 minutes

Servings: 2-3

 Ingredients 

Bowl Ingredients:

• ½  bunch asparagus

• ½  bunch broccolini

• 2 tablespoons olive oil 

• 1 box (10oz)  CHi Original Ground Pork 

• 2 cups cooked forbidden rice

Miso-mayo Dressing:

• 2 tablespoons white miso paste 

• ¼ cup hot water

• ¼ cup mayo of choice

• Rice vinegar

Topping (Optional):

• 2 teaspoons black sesame seeds

• 1 cup purple microgreens

• 1 large watermelon radish, julienned 

• 1 avocado, diced

• ¼ cup cooked wakame

• 4 cups spinach, cooked 

• 1 cucumber, sliced 

• 1 green onion, sliced 

 Directions 

1. Cook the asparagus and broccolini together in a large pot of boiling water just until soft around the edges, about 4-5 minutes. Quickly drain and transfer to a bowl of ice water or simply run under the cold faucet to stop the cooking right away. Halve the asparagus and set aside. 

2. Heat the oil in a sauté pan over medium heat just until it starts to shimmer. Add the defrosted plant-based pork and reduce heat to medium. Cook until pork is cooked through, stirring occasionally, about 4 minutes. 

3. Divide the cooked rice between two bowls. Top with the CHi pork. Add cooked veggies, sesame seeds and your favorite fresh vegetables. 

4. In a medium-sized mixing bowl, thin out 2 tablespoons of white miso with ¼ cup of hot water. Whip in ¼ cup of mayo and season to taste with rice vinegar. Pour over bowl and enjoy! 

Enjoy!