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As a recipe developer, I am always trying to come up with new and interesting combinations with food. However, there are nights when the last thing I want to think about is food. Especially after working 9 hours a day, all I want to do is sit and watch The Crown on Netflix while doing a DIY face mask. Even for me, burnout is real y'all.
Those are the nights when I follow the recipe formula I am obsessed with. It is the macro bowl and it is the LIFE. SAVER of the millennia. It is so easy to throw together and can be made in dozens of combinations. Most of these involve a grain (rice/noodles/quinoa), a protein (beans/lentils/fish/meat/eggs), tons of roasted veggies (too many to list here), tons of raw veggies, and a sauce. This sauce part is by far my favorite (because I like to get saucy!). It’s a mish-mash of ingredients that really is greater than the sum of its parts. There’s ginger. There’s garlic. There’s Sriracha for that extra spicy kick. A lil bit of miso to round out the flavor. Oh yes, this sauce has got it all. And I love making it on Sunday and slathering it on everything all week long. It’s vegan, it’s Paleo friendly, and it’s SOOO good on so many things. Use it as a dip for veggies. Drizzle it on avocado toast with some roasted veggies. Or just slather it on your macro bowls. You know you'll want to.
Almond Butter Miso Sauce
- 1/2 cup Wild Friends Classic Almond Butter
- 1 tbsp yellow miso paste
- ½ tablespoon maple syrup
- 1 clove freshly minced or grated garlic
- 1/2 inch of grated ginger
- drizzle of sesame oil
- juice of 1 lime
- 1 tablespoon coconut milk (from a can or almond milk will work in a pinch)
- ½ tablespoon Sriracha (or other chilipaste), plus more to taste
- water to thin, about 1-2 tablespoons
Add all of the ingredients except the water to a mixing bowl. Whisk together to combine. Slowly add water to reach the desired consistency. It should pour easily and be more liquid than solid, but not runny. Pour on EVERYTHING.