These healthy vegan dragon bowls with miso gravy are inspired by a vegetarian restaurant in Vancouver called The Naam. It’s one of my favourite meals and is easy to make with just a handful of ingredients. The best part about it? The creamy, dreamy vegan miso gravy sauce, of course! And the baked fries, it’s a toss up but when they all come together is when the magic happens.
Vegan Miso Gravy
You can find Naam Miso Gravy in stores but I just make my own with miso, nutritional yeast, brown rice flour and a few other ingredients. It’s very easy to make in just a few minutes on the stovetop. In addition to the miso, flour and nutritional yeast, you’ll need soy sauce, garlic powder, arrowroot powder or cornstarch and broth. All you need to do is whisk them together in saucepan until thick and creamy. It’s so easy, tastes amazing and is the perfect topping to these incredible vegan dragon bowls.
The Best Oil-Free Baked Fries
Here’s how to make the best oil-free baked fries. Step one: slice potatoes. Step two: bake potatoes. So much work, right? haha. Not at all and these beautiful, baked fries never disappoint.
A couple tips for best results:
- spray the pan with non-stick cooking spray
- don’t overcrowd the pan, each fry should have it’s own little space
- toss with salt and pepper and any spices you like before roasting
- pre-heat the oven before baking
- bake for 25 minutes, flip, then bake for 15 minutes more
Works every time!
Vegan Dragon Bowls
This recipe has a few steps but overall it’s very easy to make. I’d suggest getting the potatoes in the oven and preparing the other veggies and making the sauce while they bake. Once the potatoes are cooked, it’s simply a matter of assembling everything in a bowl, topping with the sauce and digging in!
The miso sauce recipe makes enough for 4 bowls, so adjust the veggies as needed to create however many bowls you’d like.
The nutritional details will vary depending on the exact amount of veggies you use but if you use 200 gram of potato and 1/4 cup of the sauce, each serving will come out to 322 calorie with 69 grams of carbohydrates, less than 2 grams of fat and 14 grams of protein. You’ll also get a ton of potassium from the potatoes and lots of antioxidants as well as 13 grams of dietary fibre, more than your daily vitamin A and vitamin C and a good amount of calcium and iron.
More Buddha Bowls
For more vegan buddha bowls, try my Teriyaki Quinoa Bowl, Mediterranean Quinoa Bowls with Tofu Feta, Coconut Cauliflower Rice Buddha Bowl, Broccoli Brown Rice Bowl with Almond Satay Sauce or Sriracha Baked Tofu Brown Rice Bowls.
Vegan Dragon Bowls with Miso Gravy
For the Dragon Bowls
- russet potato (I use 200 g per person, about 1 medium sized potato)
- steamed broccoli
- steamed cauliflower
- grated beet
- grated carrot
- sliced tomato
- sliced cucumber
- salt and pepper, to season the potatoes
For the Miso Gravy
- 1 1/4 cup vegetable stock
- 2 tbsp brown rice flour
- 2 tbsp white miso paste
- 2 tbsp nutritional yeast
- 1 tbsp arrowroot powder
- 2 tbsp soy sauce (use gluten-free tamari if needed)
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 2-4
- Roast the Potatoes. Pre-heat the oven to 425 F. Slice the potatoes and toss with salt and pepper. Prepare a pan with non-stick cooking spray then line the potatoes on it so they each have some space around them. Bake for 25 minutes then flip and bake for another 15-20 minutes until golden brown and crispy.
- Prepare the veggies for the bowls. Steam the chopped broccoli and cauliflower, grate the beet and carrot and slice some cucumber and tomato.
- Make the sauce. To make the sauce, add all of the sauce ingredients to a small saucepan and whisk over medium heat until it thickens, about 6-7 minutes.
- Assemble the bowls. Divide the roasted fries amongst your bowls then top with the steamed cauliflower and broccoli, grated beet and carrot, sliced cucumber and chopped tomato. Pour the sauce over the bowls and enjoy!
- Serving Size: 1
- Calories: 322
- Fat: 2 g
- Carbohydrates: 69 g
- Protein: 14 g