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Greek Vegetarian Power Bowl with Miso Ginger Sauce

Yield: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes



  • 3 cups brown rice, cooked
  • 3 cups cherry tomatoes, chopped
  • ½ red onion, thinly sliced
  • 2 cups artichoke hearts
  • 2 medium avocados, sliced
  • 2 cups edamame, shelled
  • 1½ cups kalamata olives
  • 6 cups kale, chopped
  • 1 lemon, juiced
  • 1 tablespoons sesame oil
  • 2 cups chickpeas, cooked
  • salt and pepper to taste


  • ¼ cup NAKANO® Toasted Sesame Rice Vinegar
  • ¼ cup sesame oil
  • 2 tablespoons tamari
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons white miso
  • 1 lemon, juiced
  • 1 tablespoon sesame seeds
Shop Ingredients


  1. In a large mixing bowl, whisk together sauce ingredients until combined and uniform. Set aside.
  2. Cook brown rice according to package instructions and set aside.
  3. Add kale to a large mixing bowl with lemon juice and massage until tender.
  4. Add oil to a large skillet and place over medium-high heat.
  5. Add kale to the skillet and cook until tender and wilted, about 5-6 minutes. Transfer to a large mixing bowl with remaining bowl ingredients and toss to combine. Pour dressing over ingredients and toss to coat. Serve immediately.


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