Oh Dragon Bowl, how do I love thee? Let me count the ways...
You are full of color, texture, nutrition, and you are versatile. But I get bored with the same ingredients and the same dressing, so it's time to try something different. Yes, I am a fickle bitch.
I have made this carrot dressing before (and loved it, can't figure out why I didn't blog about it), and I originally discovered it, of course, from Smitten Kitchen who learned about it, surprisingly, from Gwenyth Paltrow's GOOP website. Not to mention, I'm pretty sure Cassandra had talked about this same "carrot gravy" before so it rang a bell when I came across the recipes.
I want you to know this dressing is shockingly full-flavored. Each bite reawakens your taste buds and you realize it's summertime so you can eat nothing but vegetables for days and be completely satisfied. In fact, I ate a Dragon Bowl for lunch every day this week (and several dinners also), rotating the Tahini Dressing and this Carrot Ginger Dressing. Every morning prepping my lunch I'd think "this is too healthy, I won't want to eat this at lunchtime." But then lunchtime rolled around, and I scarfed down this big Dragon Bowl like nobody's business. So, there's proof that Dragon Bowls with either tahini dressing or carrot ginger dressing are portable, delicious, work-friendly.
In this dressing, the ginger and the shallot have a significant bite, but not enough that you want to eliminate either from the recipe. And the carrot lends a sweetness that complements the miso and vinegar perfectly. It is fantastic. The best part is the simple blending of all ingredients in the food processor so your dressing is done in less than a few minutes.
I served my carrot ginger dressing on top of a Dragon Bowl that consisted of a bed of fresh lettuce, a mound in the middle of cooked millet, edamame beans, avocado, cucumber, radishes, sprouts, and red bell peppers. The garnish was toasted sesame seeds.
Carrot Ginger Dressing, from Smitten Kitchen
1 large carrot, roughly chopped
1/2 large shallot, roughly chopped
2 Tbsp roughly chopped fresh ginger (do not use dried, not the same)
1 Tbsp sweet white miso (up it to 2 Tbsp if you love miso, I thought the flavor was a bit overpronounced)
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil
1/4 cup neutral oil (grapeseed, peanut, canola, etc. NOT olive oil, although I've used evoo in a pinch and it works, just gives a different flavor)
2-4 Tbsp vegetable stock or water
Blend all ingredients in a food processor until pourable. Add more or less vegetable stock to create dressing consistency. Serve atop salads or dragon bowls.
ONE YEAR AGO: Creamed Leeks
TWO YEARS AGO: Tofu McNuggets
THREE YEARS AGO: Rhubarb Crumble