Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Global Harmony Fusion Grain Bowl with Spicy Miso-Tahini Sauce
A vibrant fusion grain bowl combining Italian farro, Indian spiced chickpeas, Korean kimchi, Japanese miso, Mediterranean olives, Mexican corn, and Thai chili tuna with a creamy miso-tahini dressing. This dish blends flavors and textures from 14 world cuisines into one harmonious, colorful, and nutritious meal.
50 min
Medium
3 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour5/10
Umami8/10
Spicy6/10
🥄 Texture
Chewy, toothy farro provides a hearty base contrasted with crisp, lightly roasted chickpeas and crunchy seeds and raw cucumber/carrot. Creamy elements from the miso-tahini dressing, tuna flakes, feta and a dollop of Greek yogurt add richness and a smooth mouthfeel between bites.
👃 Aroma
Nutty sesame and tahini notes mingle with savory miso and the briny, fishy aroma of the spicy tuna, while kimchi contributes a fermented tang and light chili heat. Bright citrus and a hint of olive oil/oregano round out the scent profile with a fresh, herbaceous lift.
🍷 Pairs Well With
A chilled off-dry Riesling or a citrusy sparkling water — the Riesling's fruit and acidity will complement the umami and spice, while sparkling water refreshes the palate between bites.
🥗 Side Dishes
Quick cucumber-sesame salad, steamed or sautéed Asian greens (bok choy or spinach) with garlic, or a simple miso soup; alternatively, a plate of pickled vegetables or a crusty whole-grain roll.
Ingredients(26 items)
- 11 cup italian farro (rinsed)
- 21/2 cup canned chickpeas (drained and rinsed)
- 31/4 cup canned corn (drained)
- 41/2 cup frozen pea and carrot mix
- 51/4 cup kimchi (chopped)
- 61/4 cup kalamata olives (pitted and halved)
- 71/4 cup feta cheese (crumbled)
- 81/2 cup spicy thai chili canned tuna
- 92 tablespoons tahini
- 101 tablespoon red miso paste
- 111 teaspoon soy sauce
- 121 teaspoon lime juice
- 131 teaspoon maple syrup
- 141/2 teaspoon garlic powder
- 151/2 teaspoon ground cumin
- 161/4 teaspoon cayenne powder
- 171 teaspoon sesame oil
- 181 tablespoon extra virgin olive oil
- 191/2 teaspoon dried oregano
- 201/4 cup plain greek yogurt
- 211 tablespoon pumpkin seeds
- 221 tablespoon hempseed
- 231/2 small carrot (julienned)
- 241/4 cucumber (thinly sliced)
- 251 teaspoon red wine vinegar
- 26Salt and black pepper to taste
Nutrition Information(per serving)
450
Calories
22g
Protein
45g
Carbs
18g
Fat
Instructions
- 1
1. Cook the italian farro: In a pot, combine 1 cup rinsed farro with 3 cups water and a pinch of salt. Bring to a boil, then simmer for 25-30 minutes until tender but chewy. Drain any excess water and fluff with a fork. Set aside to cool slightly.
- 2
2. Prepare spiced chickpeas: In a small bowl, toss the chickpeas with garlic powder, ground cumin, cayenne powder, a pinch of salt, and 1/2 teaspoon olive oil. Lightly roast in a hot pan over medium heat for 5-7 minutes until slightly crispy. Set aside.
- 3
3. Make the miso-tahini dressing: In a small bowl, whisk together tahini, red miso paste, soy sauce, lime juice, maple syrup, and sesame oil. Add water 1 teaspoon at a time to reach a creamy but pourable consistency. Adjust seasoning to taste.
- 4
4. Assemble the bowl: In a large mixing bowl, combine cooked farro, roasted chickpeas, corn, frozen pea and carrot mix (thawed), chopped kimchi, kalamata olives, crumbled feta, julienned carrot, and sliced cucumber.
- 5
5. Gently fold in the spicy thai chili tuna, breaking it into bite-sized chunks.
- 6
6. Drizzle the miso-tahini dressing over the mixture and toss gently to combine. Add extra dressing on top if desired.
- 7
7. Add the plain greek yogurt dollop to the side of each serving bowl to add a creamy, cooling element.
- 8
8. Garnish with pumpkin seeds, hempseed, dried oregano, a drizzle of extra virgin olive oil, and a splash of red wine vinegar for brightness.
- 9
9. Taste and adjust salt and pepper as needed. Serve immediately or chilled for 30 minutes to meld flavors.
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