Jasmine rice is loaded with pak choi leaves and topped with crunchy green beans and pops of edamame beans. Dressed up with creamy guacamole and a super tasty miso dressing. Garnished with slivers of pickled ginger and mixed sesame seeds. Sounds incredible, right?
Crunchy Greens & Miso Dressing
Crunchy Greens & Miso Dressing
with jasmine rice, guacamole & pickled ginger
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Asian Dressing
- ButtaNutt Macadamia Nut Yoghurt
- Edamame Beans
- Fresh Ginger
- Green Beans
- Guacamole
- Jasmine Rice
- Miso Paste
- Mixed Sesame Seeds
- Pak Choi
- Pickled Ginger
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
NOT YOUR AVERAGE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set a aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the pickled ginger. Wow, Chef!
Jasmine Rice - 75ml
Pak Choi - 100g
Asian Dressing - 25ml
Miso Paste - 5ml
ButtaNutt Macadamia Nut Yoghurt - 40ml
Fresh Ginger - 10g
Mixed Sesame Seeds - 5ml
Green Beans - 80g
Edamame Beans - 50g
Guacamole - 1 unit
Pickled Ginger - 15g
NOT YOUR AVERAGE RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set a aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the pickled ginger. Wow, Chef!
Jasmine Rice - 150ml
Pak Choi - 200g
Asian Dressing - 50ml
Miso Paste - 10ml
ButtaNutt Macadamia Nut Yoghurt - 80ml
Fresh Ginger - 20g
Mixed Sesame Seeds - 10ml
Green Beans - 160g
Edamame Beans - 100g
Guacamole - 1 unit
Pickled Ginger - 30g
NOT YOUR AVERAGE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set a aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the pickled ginger. Wow, Chef!
Jasmine Rice - 225ml
Pak Choi - 300g
Asian Dressing - 75ml
Miso Paste - 15ml
ButtaNutt Macadamia Nut Yoghurt - 125ml
Fresh Ginger - 30g
Mixed Sesame Seeds - 15ml
Green Beans - 240g
Edamame Beans - 150g
Guacamole - 2 units
Pickled Ginger - 45g
NOT YOUR AVERAGE RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set a aside.
ASIAN DRESSING
In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside.
TOASTED
Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN IS GOOD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 5-6 [6-7]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover.
GET BOWLED OVER!
Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the Guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the pickled ginger. Wow, Chef!
Jasmine Rice - 300ml
Pak Choi - 400g
Asian Dressing - 100ml
Miso Paste - 20ml
ButtaNutt Macadamia Nut Yoghurt - 160ml
Fresh Ginger - 40g
Mixed Sesame Seeds - 20ml
Green Beans - 320g
Edamame Beans - 200g
Guacamole - 2 units
Pickled Ginger - 60g
Frequently Asked Questions
What is the preparation time for Crunchy Greens & Miso Dressing?
The preparation time for Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 25 and 40 minutes.
What is the total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger?
The total time required to make Crunchy Greens & Miso Dressing with jasmine rice, guacamole & pickled ginger is between 45 and 60 minutes.
How many servings does Crunchy Greens & Miso Dressing provide?
4 servings
What are the main ingredients in Crunchy Greens & Miso Dressing?
Asian Dressing, ButtaNutt Macadamia Nut Yoghurt, Edamame Beans, Fresh Ginger, Green Beans, Guacamole, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pak Choi, Pickled Ginger
What is the nutritional information of Crunchy Greens & Miso Dressing?
Calories: 462, Carbs: 72 grams, Fat: grams, Protein: 9.7 grams, Sugar: 10.6 grams, Salt: 580 grams
How do I prepare Crunchy Greens & Miso Dressing?
NOT YOUR AVERAGE RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, stir through the pak choi leaves, and ½ the dressing. Set a aside. ASIAN DRESSING: In a small bowl, loosen the miso paste with the remaining Asian dressing. Add the macadamia yoghurt, the ginger (to taste), and seasoning. Loosen with a splash of water (if necessary). Set aside. GREEN IS GOOD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the green beans and the pak choi stems until starting to char, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). In the final 1-2 minutes, add the edamame beans. Remove from the pan, season, and cover. GET BOWLED OVER!: Bowl up the loaded rice. Top with the green beans and edamame beans. Dollop over the guacamole. Drizzle over the remaining dressing and sprinkle over the sesame seeds. Garnish with the pickled ginger. Wow, Chef! TOASTED: Place the mixed sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Crunchy Greens & Miso Dressing?
Asian Dressing, ButtaNutt Macadamia Nut Yoghurt, Edamame Beans, Fresh Ginger, Green Beans, Guacamole, Jasmine Rice, Miso Paste, Mixed Sesame Seeds, Pak Choi, Pickled Ginger
How many calories does Crunchy Greens & Miso Dressing have?
462 calories
How much fat content does Crunchy Greens & Miso Dressing have?
grams
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