Our favorite summer foods are all about bright flavors, fresh ingredients and pure planty energy that keeps us cruising along from adventure to adventure. This fermented bowl from cookbook author and plant-based chef, Meredith Baird, fits the bill, topped with a miso tahini kefir dressing we just can’t quit. Yesterday, we shared Meredith’s recipe for quick pickles – put them to perfect use in this nourishing, whole food recipe. 

Grains, greens, herbs, sea vegetables and ferments all make the base for one of the most simple and nutritious meals you can possibly throw together. The more fresh and diverse the ingredients, the better, of course. Don’t forget seaweed or sprouts for high-quality protein, and make sure the dressing is on-point. The goal is to get creative! I love to serve this with nori, so you can build your own hand roll as you go.

Ferment Bowl + Miso Tahini Kefir Dressing
Makes 1 Bowl


For the bowl:
1 cup cooked grains (quinoa, black or brown rice are my favorites)
handful of mixed greens (baby kale, arugula, watercress, dandelion, etc.)
seasonal herbs with tender greens (basil, mint, cilantro, dill, chervil)
handful of sprouts or microgreens (coriander, sunflower, broccoli, and radish are favorites)
1/2 avocado
1/4 cup arame, soaked in 1/2 cup water and drained
1 – 2 Tbsp dulse flakes or dried dulse
sweet and sour quick pickles
scoop of raw sauerkraut
seeds (like pumpkin, sunflower or hemp)

For the miso tahini kefir dressing:
1-2 Tbsp kefir
2 Tbsp honey
2 Tbsp apple cider vinegar
2 Tbsp tahini
1 Tbsp miso
1/2 cup olive oil
1 tsp grated ginger (optional)
2-4 Tbsp water (optional) to achieve desired consistency
pinch of sea salt


For the bowl:

Assemble ingredients and sprinkle with seeds of your choice. Drizzle with miso tahini kefir dressing.

For the dressing:

Whisk all ingredients together. Add more or less water, depending on desired consistency

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