Stir-Fry Zen Crunch Bowl

Cook millet, quinoa or brown rice and set aside. You’ll need about 2 cups cooked for this recipe (which was equal to 1 cup dried millet).

Add sesame oil to a large pan or wok over medium high heat. Add broccoli and cook for 3 minutes, stirring occasionally. Add carrots, snow peas and vegetable stock. Stir and cook for 5 minutes. Add greens and cook another 2 minutes or until greens are wilted. Remove from heat. Sprinkle with salt and pepper.

To make the dressing, combine miso, lemon juice, fresh ginger, tamari, sea salt, rice vinegar, and agave syrup. Stir with a small whisk.

In a bowl, scoop into different sections the millet, quinoa or brown rice, broccoli/snow pea mixture, red cabbage, roasted chickpeas, and cashews. Drizzle with dressing and serve.