Vegan Japanese Recipes: Summer Salad Bowl

August 22, 2016
Summer ended for me--mentally--last weekend. I decided that I was done with the humidity and heat and Hamptons-goers around me, and I put myself into fall mode. That included, naturally, a return to my favorite kind of meal: bowls. Roasted veggies + grains + protein=super yum for me, and yet the summer isn't the ideal time to enjoy that magical combination. Not to mention, having the oven on for so long would make me grouchy enough to resent the entire process. Sadly, the weather hasn't caught up with me quite yet, so I'll call this recipe a transition bowl. Like my state of mind, it's half in summer--with the fresh greens and crunchy jicama--and half out--veggies cooked just long enough to not roast the chef along with them. I took inspiration for this summer salad bowl from Japanese cuisine, where delicately balanced flavors create a multi-sensory eating experience. From the creamy peanut sauce dressing to the crisp toppings, it's a meal packed with a little of everything--kind of like that feeling one gets this time of year when the late afternoon sun transitions from summer's strident blaze to a more golden, subtle glow. Note: This recipe includes a peanut sauce developed by Sprouted Kitchen. To make this sauce, you will need on hand: creamy peanut butter, garlic cloves, fresh ginger, lime zest, red pepper flakes, liquid sweetener, tamari, rice vinegar, sesame oil, coconut milk, and cilantro.
Vegan Japanese Recipes: Summer Salad Bowl

Vegan Japanese Recipes: Summer Salad Bowl

Recipe Type: Detox Salads
utensils YIELDS 2 bowls
herb graphic for recipe card
  • 16 oz. fresh spinach
  • 1 large bunch fresh basil, stems removed
  • 2 medium eggplant, sliced in half lengthwise
  • 1 medium Japanese pumpkin
  • 1/2 cup jicama
  • 2 tablespoons pantry peanut sauce
  • 2 tablespoons apple cider vinegar
  • sesame seeds
  • pistachios
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1. Line the tray of a broiler with foil and arrange eggplant and pumpkin slices in a single layer if possible. Drizzle with 2 tablespoons sesame oil and sprinkle with mineral salt. Cook for about 20 minutes, flipping the pieces halfway through.
2. Peel the jicama and cut into small matchstick pieces.
3. Water down 2 tbsp. of prepared peanut sauce with 2 tablespoons apple cider vinegar in a small bowl.
4. Divide greens into two bowls (you won't use them all) and coat with the peanut sauce.
5. Top each bowl with eggplant, pumpkin, and jicama, and sprinkle sesame seeds and pistachios as desired. Keep extra sauce on the side for dipping.

Also by Jennifer: 30 Minute Asian Fusion Probiotic Bowl

Related: Gluten-Free Colorful Cabbage Bowls

Vegan Korean Recipes: Raw Summer Bibimbap

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Photos: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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