About a year ago or so G and I visited Angelica Kitchen, a long-established New York institution of a restaurant. It had definitely been on my to-visit list for a while and now that we've been, I always think of going back. (It's pretty close to where I work; the only deterrent is the price - though it really is worth it.)
Until then, another homemade bowl. This is a recreation of their Dragon Bowl, which is described on the menu as rice, beans, tofu, sea vegetables, and steamed vegetables. Their menu also answers the mystery of the name: it is "named for the Chinese bowl in which it was originally served."
I used brown basmati rice, adzuki beans (first time cooking them!), organic firm tofu, hijiki, and steamed broccoli, zucchini, carrot, kale, and mushroom.
I served it up with tahini-miso sauce and sriracha. So nourishing, filling, and, most importantly, delicious.
Any other sea vegetables you guys enjoy working with or eating? I wasn't sure if I should include a mix of seaweeds in this bowl. I've used wakame in my miso soups before, use nori for wraps, and eaten arame in a ready-made salad. I'm not exactly sure how much the tastes differ among them, or if nutrients differ from one to another, so I just got hijiki (which I believe is most often used in bowls like these?)