The Good Bowl: Miso chickpea and tofu kale bowl

Sometimes the body craves clean nutrition. Maybe it's after a weekend of birthday cake or one girl's night too many. Either way, there are times when nothing but veggies and protein-packed flavor can satisfy.

Enter The Good Bowl. It's all of the good in one big bowl.

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On a base of torn kale, add sliced cucumbers, roasted corn cut off the cob, and a generous handful of cilantro leaves.

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A miso vinaigrette is the cure for what ails you.

Into a blender goes:

• 4 heaping Tablespoons of shiro miso
• 1 thumb sized chunk of fresh ginger, rougly chopped
• 2 cloves of garlic
• the juice of 1 large orange
• 2 T sesame oil

And blend until silky smooth.

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Dry Fry some Tofu.

• Make sure to squeeze out as much moisture from the tofu as possible, and cut into cute obtuse triangles.
• In a skillet over medium heat, with NO OIL, let these babies crisp up, slowly but surely, on all sides. PATIENCE GRASSHOPPER.

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Miso-roasted chickpeas, yes please

Toss about 2 cups of chickpeas in some of the miso vinaigrette, and roast at 350°F until the little chickpeas are crisp on the outside, about 25 minutes.

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Let it mingle!!

Kale is tough on the jaw when you're eating it raw by the bowlful. This kale bowl benefits from a good toss in the dressing followed by a nice rest to let things soften a bit.

Kale is not like lettuce, in that it can definitely hold up to a powerful dressing without getting all sad and wilty. A nice vinaigrette nap does a bowl of kale (and your jaw) a world of good.

This bowl will fill you up and propel you right on into your next big adventure!

(And next time try a little self-control around the cake, ok?)

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Thanks for reading! If you enjoyed this post, please do check out my blog.

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Photos by @jaymorebeet, taken on 8/16/2017 with a Canon 7D Mark II.