MISO CARROT BROWN RICE AND MUNG BEAN SALAD
Warming and fiber-rich, this miso carrot brown rice and mung bean salad offers gentle fermented nutrition. Perfect for a digestive boost and easy to add to your weekly meals.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 800g carrots, trimmed and sliced into strips
- 1 tablespoon white miso
- 1 tablespoon + 1/2 teaspoon olive or melted coconut oil
- 1 teaspoon tamari
- 1/4 cup (35g) pepitas
- 1/4 cup (50g) sunflower seeds
- 1/2 cup brown rice
- 1/2 cup (50g) mung beans
- 1/4 bunch coriander, leaves picked, stalks finely chopped
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