The Dragon Bowl is a menu staple at New York City’s Angelica Kitchen. It’s hearty, delicious, and colorful. After a holiday of binge eating and too many sweets, this is a clean meal that makes you feel healthier just looking at it. Choose whatever steamed vegetables and beans you have on hand or are in season.
2 cups cooked brown rice
1 bunch greens, i.e. kale, collards, or chard
1 can black-eyed peas, rinsed or 2 cups cooked black-eyed peas (or bean of your choice)
2 cups cooked seasonal vegetables. We used sweet potatoes. Other options include broccoli, squash, cauliflower, etc.
Miso tahini dressing
1 T tahini
1 T miso
3/4 cup warm water
1 t dill
Wash and cut greens into bite sized pieces. Steam about 5 minutes until bright green.
Cook your seasonal vegetables. If using sweet potatoes, poke holes in them using a fork and microwave on high for about 5 minutes, turning once at 3 minutes. If using broccoli, cauliflower or summer squash, steam until tender, about 5 minutes.
To make the sauce, combine miso and tahini then slowly add warm water. The sauce will thicken at first. Smooth out lumps, then add remaining water and dill.
Fill two bowls with half of the rice, greens, beans, and seasonal vegetables, then pour dressing over to taste.