Coconut Curry + Miso Gravy Luscious Bowls

Two of my many cleanse goals are to…

Eliminate my evening grazing and prepare myself a proper dinner.

I’ve been having fun coming home and creating dinners for myself. Instead of approaching it as a chore, I allow myself to get creative, take my time, and marvel in the silence that is my kitchen.

It’s hard not to graze while I’m making dinner. I have to be so conscious of what I’m doing.

Just last night I was running to the pantry to grab some rice and I came out with a piece of dried mango in my mouth.

Wait, how’d that get there?

Increase my vegetable intake with 2 salads a day.

All I have to say is… thank goodness for the Luscious Bowl and an awesome juicer.

It’s been challenging, but I think I’m getting the hang of it. Instead of just eating veggies plain, I’ve been combining them with protein so I stay fuller longer.

Miso Gravy Luscious Bowl

Gluten free, Dairy free, Sugar free

Luscious bowls are loaded with veggies, protein, and in this case, beneficial bacteria [from the miso]. It’s one finger licking, energy producing, immune boosting dinner!

Inspired by: Moves ‘n Munchies

Grain/Protein

  • 2 1/2 cups water
  • 1/2 cup brown rice
  • 1/2 cup red quinoa
  • 1/2 cup egg whites
  • 1 tablespoon coconut oil

Veggies

  • 1 head of kale, torn into bite sized pieces
  • 2 red peppers, chopped
  • 4 carrots, chopped
  • 1 yellow onion, chopped
  • 1 sweet potato, chopped – leave the skin on!
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon onion soup mix – onion powder would work too
  • 1 tablespoon soy sauce
  • 1 tablespoon coconut oil, melted

Miso Gravy

  • 1 1/2 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 3 tablespoon miso
  • 1 tablespoon olive oil
  • 1 tablespoon braggs soy sauce
  • 1 3 tablespoon arrowroot powder
  • 1 1/2 teaspoon mustard
  • 1/4 teaspoon garlic powder

 

Directions

  1. To make the grain: combine all ingredients but egg whites in a medium saucepan. Cover and bring to a boil before reducing to simmer and allowing to cook for 30-40 minutes. In the last 10 minutes of cooking, when there’s still a bit of water left, stir in egg whites and place the lid back on. Once complete, remove from heat and allow to sit with lid on until ready.
  2. To make the veggies: preheat oven to 400F and combine all ingredients but kale on a baking sheet. Make sure to toss so that all veggies are coated in oil. Place in the oven for 35-40 minutes until sweet potato is soft. Add kale for the last 5 minutes of cooking.
  3. To make the miso gravy: Combine dry ingredients in medium saucepan, add vegetable stock and bring to a boil. Allow to simmer for 30 seconds before removing from heat and adding miso, oil, braggs, and mustard. Whisk until combined. Serve hot.
  4. To make the luscious bowl: stack each yummy creation from above in a deep bowl and dig in!

Makes 4 bowls.

 

There’s more vegetable than anything else in this next bowl…

Hey, I’m getting the hang of it!

Coconut Curry Luscious Bowl

Gluten free, Dairy free, Sugar free

Luscious bowls are loaded with veggies, protein, and in this case, beneficial fats [from the coconut + cashews]. It’s one finger licking, metabolism boosting, digestive supporting dinner!

Inspired by: Moves ‘n Munchies

Grain/Protein

  • 2 1/2 cups water
  • 1/2 cup brown rice
  • 1/2 cup red quinoa
  • 1/2 cup egg whites
  • 1 tablespoon coconut oil

Veggies

  • 2 heads of kale, torn into bite sized pieces
  • 2 yellow onions, chopped
  • 1 zucchini, chopped
  • 2 red peppers, chopped
  • 1 sweet potato, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon herbamare
  • 1/2 teaspoon paprika

Coconut Curry Sauce

  • 1/4 cup raw cashews
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut milk
  • 2-3 tablespoon lime juice
  • 1/2 teaspoon herbamare
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon fresh ginger, grated
  • 1/4 teaspoon chili powder
  • pinch cinnamon
  • pinch garlic powder
  • pinch cardamom
  • pinch ground cloves – I ground whole cloves in my coffee grinder

 

Directions

  1. To make the grain: combine all ingredients but egg whites in a medium saucepan. Cover and bring to a boil before reducing to simmer and allowing to cook for 30-40 minutes. In the last 10 minutes of cooking, when there’s still a bit of water left, stir in egg whites and place the lid back on. Once complete, remove from heat and allow to sit with lid on until ready.
  2. To make the veggies: preheat oven to 400F and combine all ingredients but kale on a baking sheet. Make sure to toss so that all veggies are coated in oil. Place in the oven for 35-40 minutes until sweet potato is soft. Add kale for the last 5 minutes of cooking.
  3. To make the coconut curry sauce: Combine all ingredients in a blender and blend until smooth.
  4. To make the luscious bowl: stack each yummy creation from above in a deep bowl and dig in!

Makes 4 bowls.

 

I began displaying the nutrition stats for my recipes about a month ago at the request of some of you.

This was totally foreign to me as it’d been SO long since I’d dealt with calories, fat grams, and carbohydrates.

Over the past month I’ve found that I’ve become somewhat focused on my calorie intake. While calorie counting may work for some people, it’s not a healthy place for me to be, nor do I feel that I need to count calories in order for me to feel and look healthy. So, out with the calorie counting!

I’m sorry if this upsets some of you and hope you understand. For my own health, I have to reroute to my previous method of eat what your body says you need, and the rest will follow.

If you’re interested in learning what the nutrition stats are for the recipes you see online, check out this great tool.

What tricks do you have for including more veggies in your life?

What’s your favorite way to enjoy kale?

Kale chips, hands down. Plain and simple though, just a bit of coconut oil, apple cider vinegar, and salt.

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Comments | Leave Your Comment

  1. I LOVE IT~!!!!!!! thank you for the Luscious Bowl Love!!!! I’m making that miso gravy TONIGHT! that sounds amazing!!!!! and the coconut curry sauce.. okay im making BOTH tonight- love these delicious combos!

    • Thanks Carrie. The concept is so fantastic! I had so much fun making these. I’d say the miso gravy is my favorite, gosh, I was licking it off the spoon while it was cooking.

    • I haven’t tried kale in a smoothie, I’ve always been afraid to!

  2. Wow–these look SO great! I love this idea of packing whole grain/protein/veggies in one bowl. (I think I may try the grains+egg whites combo, never done that before!).

    And yes, kale chips all the way!!

    • Adding the egg whites is so fantastic. I’ll never go back to plain grains!

  3. These look great! We do this kind of thing at home a lot too, especially during CSA season when we have a lot of random veggies to eat. I need to branch out more and try it with quinoa and other grains. I’ve never tried making my own sauce either – we buy ours from a local restaurant that makes their own egg/dairy/wheat/gluten/sugar-free sauce. It’s really good, but I think your recipe sounds delicious as well!

  4. Good luck with the cleanse, it sounds like you are on track. I found on the cleanse that if I got hungry I would just eat fruit after my dinner. That way I didn’t feel so bad ;-)

  5. I do the exact same thing when im cooking I snack the entire time, SUCH A BAD HABIT. I need to be more conscious when I cook too ahh. Those bowls looks divine love the concept and I definitely need to try out those dressings :)

  6. Leanne your food looks amazing! Both pic quality and recipes! DELISH!

    As for the cinny raisin bread…i love the looks of it! It looks like real flatbread which is super impressive! No yeast, kneading, etc. I am the only blogger not to try buckwheat or garbz bean flour yet. Maybe that needs to change!

  7. I am so loving your recipes! The miso gravy is next on my ‘to try’ list. I, like you cannot do the calorie counting thing. Once I start counting I start denying myself and so begins the ugly circle.

    • I’ve been putting the miso in/on everything this week! It’s so versatile, I hope you like it :) I’m glad to hear I’m not the only one that tries not to count. This is my first count free day since I started the nutrition stats and I’m loving it!

  8. Thanks for sharing your recipes, I can’t wait to try the miso gravy. Can I ask what the arrowroot powder does? Is it for thickening or flavor? I am trying to cut back on stuff that I buy-and-use-once (and it ends up sitting in my pantry forever).

    My favorite way to eat kale is in greens and beans! I think I could eat this once a week forever and never get sick of it.

    • The arrowroot is for thickening. You can use corn or potato starch as well (you’ll probably need a lot less though). Another alternative is flour. Start at 2tbsp up to 1/4 cup. Just keep stirring until you’ve reached the right consistency.
      Greens and beans, that’s a great idea!

  9. That Miso gravy looks awesome, gotta love the goodies that come with fermentation. Let you know how it turns out when I get a chance to make it : ) Thanks for the post!

    • Fermentation is awesome! Please yes, let me know how you like it!

  10. These look delicious! I found your site while googling for a gluten free miso gravy recipe. Can’t wait to try it!
    And, don’t be afraid to try kale in your smoothies. It is a staple for me. Try mixing it with pineapple and mint . . . so yummy.

    • Eak! I’ll have to give it a try… pineapple and mint, I have both of those things! Thanks Laura :)

  11. This looks FANTASTIC!! I love the miso gravy recipe and can’t wait to try it! I just need to get me some MISO!! …

  12. Yum! I love the ideas for toppings!
    I also bake veggies, esp after Rattatoui came out!! And our lunches look a lot like yours. my favorite seed blend is 1/2 C amaranth, 1/2 C quinoa, 1 Tbsp Teff (African millet – nutrient dense) cooked in veggie stock (I put all my OG veggie trimmings, carrot tops, onion & garlic skins, etc in the freezer, simmer ~ 20 minutes while chopping veggies.
    I often add some red curry powder & coconut milk to my quinoa blend, which takes ~20 minutes
    I also strive for 2 daily salads, and make my own coconut milk kefir, use that like sour cream on veggies. I blended squash to add to a chili heavy in veggies the other day – Mmm
    I follow herbalist Susun Weed’s lead, & cook my kale for the minerals – 40-60 minutes! She says it takes that long to break the cell walls, and free the magnesium & other minerals! I cook them on super low, after bringing to a boil, and they are melt in your mouth yummy! She feels juicing doesn’t break it down enough for the mineral release. I always get OG, and sprinkle Epsom Salts on my gardens, so the plants are magnesium rich!
    As a massage therapist, I see SO MANY people who are magnesium deficient – all those stiff necks and leg cramps …. and recommend http://www.krispin.com – her article on “magnates” is great!
    On soy sauce & Miso – these often have gluten!! Tamari & Bragg’s are GF, and I get OG, GF Miso!

  13. Another tip of Susun’s for minerals : herbal infusions!
    Esp the green leafy herbs – nettles, alfalfa …. my daughter’s iron levels were great during her 2nd & 3rd pregnancies, when she drank ~ quart daily! Steep an oz of your green herb covered for 4-8 hours!
    The PG blend is a couple of Tbsp of each nettle, raspberry & alfalfa, w a tsp or 2 of honey in a quart jar – cover with boiling water, cap & steep overnight. You could add fennel or mint for flavor. I often steep these in a French Press, easy to press & I usually steep each batch a couple of times.

  14. I have to tell you…. this miso gravy is the best. I’ve made a few others and keep coming back to this one. It has become an instant favourite!

  15. Everytime I make this miso gravy when I add the Miso etc the arrowroot and broth part turns to the consistency of water. I am following the directions by the book but I don’t know why it won’t stay thick after I add it? It is amazing though!

  16. Just wanted to say how much I love both of these “gravys”. Made the coconut curry first and loved it, and just made the miso one. Changes on the miso is, I added a little mirin, some fresh micro-planed ginger and a dash of cayenne. And I didn’t use the braggs, but threw in a handful of raw cashews and 1 TBL. of tahini, and threw it all in the blender after I cooked it, just to blend those cashew in. I love having sauces like this available just to throw on some sweet brown rice for a snack. I eat so many veggies, so there is no trying to sneak em, just love em. I really like the green burger recipe from Theresa Cutter (think that’s her name) and also love roasted brussel sprouts with coconut oil salt pepper smoked paprika and cayenne. Addictive, I promise! Thanks for a great website, awesome indeed! Jodie

    • Hi Jodie – I’m so happy to hear that you like the sauces! What a great idea to have them in your fridge for whenever your meal is in need of some flavor. I’ll definitely have to do the same. Hope you’re enjoying the weekend!

  17. I’ve made the miso gravy many times and love it. Well, last weekend, I finally got around to making the Coconut Curry sauce and it was AWESOME. My bf kept “tasting” the dish as it was simmering and we were both pretty impatient for it to be ready. I just wanted to say thanks. :)

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