Macro Bowl with Ginger Miso Dressing Recipe | Dr. McDougall

Ingredients

• 4 Cups Brown rice, cooked
• 6-10 Potatoes (fingerling, new or blue potatoes work well), chopped
• 2 Yams, peeled and chopped
• 6-8 Carrots, peeled and chopped
• 15 Ounce Can White beans (butter, cannellini, or garbanzos), drained and rinsed
• 2 Bunches Kale, stripped from its vein and chopped
• 1 Package Extra firm tofu, sliced (optional)
• Ginger Miso Dressing
• 1 Cup Vegetable broth
• 4 Tbsp White miso soybean paste
• 6 Tsp Ginger, microplaned (grated)
• 3-4 Small Cloves Garlic, minced