Crunchy Miso Beet Rice with Spinach and Egg

vegetarian
Crunchy Miso Beet Rice with Spinach and Egg

Crunchy Miso Beet Rice with Spinach and Egg

This Saturday (as in, yesterday) I woke up at 4:00am to make a 6:00am flight to spend a quick weekend visiting my parents in Florida.

While the weather hasn’t been ideal (although as I’m writing this, the sun is starting to peek out through the clouds,) it’s certainly been relaxing.

We’ve been playing board games, drinking wine, lounging, reading, taking long walks and just spending time together.

Indeed, I’ve been so relaxed, that I forgot to publish today’s post – so, I apologize for the delay!

Crunchy Miso Beet Rice with Spinach and Egg

Whenever I come down to Florida, I always say to myself: why don’t I live in a warm-weather climate?

It’s fun to dream about sitting outdoors, listening to the waves crashing and doing what I love: sharing my recipes with all of you.

Crunchy Miso Beet Rice with Spinach and Egg

Instead, I woke up this morning to an e-mail alert from JetBlue saying that my flight has been cancelled.

Womp womp.

Apparently it’s going to snow again, so I’m down here in Florida now until Tuesday.

For now, I get to live the dream! Today, I’m sharing one of my favorite ways to eat spiralized rice – with a light miso dressing. The raw crunchiness of the beets combined with the umami flavors of the miso dressing is absolutely addictive!

Crunchy Miso Beet Rice with Spinach and Egg

And of course, everything is better with an egg on top. #putaneggonit

What I love about beet rice is that it’s a big nutritional bank for your buck – beets are high in antioxidants, folate, potassium and of course, they’re gorgeous in color. They’re also so hardy and provide ample dietary fiber.

Crunchy Miso Beet Rice with Spinach and Egg

This dish is perfect for a light lunch or, if you’re having it for dinner, add in some edamame beans or quinoa for more protein – you can even leave the egg out and add in some shrimp or chicken.

Once I get back to New Jersey, I can’t wait to make this for lunch. Until then, I’m going to enjoy this Floridian weather.

Have you tried Inspiralized rice yet?

Nutritional Information & Recipe

Inspiralized

Crunchy Miso Beet Rice with Spinach and Egg

Yields 2

20 minPrep Time

10 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • For the miso dressing:
  • 1 tablespoon miso
  • 2 tablespoons rice vinegar
  • ½ teaspoon grated fresh ginger
  • 1 tablespoon sesame oil
  • ½ tablespoon honey
  • 1 tablespoon water
  • For the rice:
  • 1 large beet, peeled, Blade C
  • 2 cups spinach
  • 2 scallions, diced
  • ½ teaspoon sesame seeds, to garnish
  • 2 eggs

Instructions

  1. Combine all of the ingredients for the miso dressing into a small bowl and whisk until fully combined. Set aside.
  2. Place the beet noodles into a food processor and pulse until rice-like. Set aside in a medium mixing bowl.
  3. Place a large skillet over medium heat and add in the spinach. Cook for 5 minutes or until spinach wilts. Add the spinach and miso dressing to the bowl with the beet rice, and toss to combine. Divide the rice into two bowls and set aside.
  4. In the same skillet, crack in the eggs. Let eggs cook until whites set and then top each bowl of rice with an egg and garnish with scallions and sesame seeds.
7.8.1.2
323
https://inspiralized.com/crunchy-miso-beet-rice-with-spinach-and-egg/

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!


The maximum upload file size: 300 MB.
You can upload: image.

16 comments

Lorna R. says:
Oh My! Does this look deliscious!! My mouth is actually watering. And i can feel my body craving all the 'good for you' nutrients and minerals inside that beautiful purple-filled bowl. I cannot wait to give this a try. I have attempted butternut squash rice before but not beet rice. I have always wanted to but just never made the initial effort. Well, now, with this scrumptious recipe i have found the perfect excuse. It's time to spiralize!
This looks incredible!! I definitely haven't thought to try beets, next on my list. I spent all weekend doing zoodles and sweet potatoes, which I used in an egg bake today. I just discovered spiralizing and I am obsessed! =) Jill Latest Post: Spiral into Fit - I Spiralized Every Meal For a Day!
Mmm this looks delicious! I need to look into making it! Thanks!
Anna says:
Is the egg included in the nutritional info? If so, you forgot to add it to the ingredient list! I'm planning to make this for my post-work snack! This will be my first time spiralizing a beet- wish me luck!
How healthy and delicious! I have to give these miso, beet and egg bowls a try in my kitchen.
Anna says:
I made this for a snack and it was delicious! When I was buying beets the cashier was telling me that the leafs are very good for you. After some googling I decided to use them in place of the spinach here. It was delicious! They are more similar to kale than spinach. I loved the idea of using the whole veggie in one dish!
Natalie says:
Beet Rice has become one of my favorite rices! Thank you for "turning me on" to all the great ways to make rice from veggies!
Ali Maffucci says:
Thank you for trying my recipes!!
Monique says:
I just made this but poured the dressing over roasted beet noodles. OMG I think I have a new addiction to beets now! Amazing!!!
redpepperflakes says:
Hi! Just bought a spiralizer and I'm looking forward to making this recipe. Just wanted to clarify - is the beet raw?
Jamie says:
We made this with a few alterations - we left the beets in ribbons and cooked them a little, and added rotisserie chicken. The miso dressing is ABSOLUTELY phenomenal. The whole recipe is insanely delicious. Highly recommend.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

I just made the executive decision: @theinspiralizer is 20% off from now through October 31st, in celebration of my favorite holiday... HALL🎃WEEN 🙌🏼⁣

no codes needed, just go to the site and you’ll see the price is $32.95 👏🏼⁣

💀☠️👻🎃🕸🕷 ⁣
...

I haven't used my slow cooker in years 👻, but I love my pressure cooker and use it often. I used to only use my pressure cooker for cooking meat recipes, but it's great for veggie favorites too, like this PRESSURE COOKER SWEET POTATO THAI CHICKPEA CURRY with KALE 🍠, now on the blog and ready to be made by YOU! ⁣

I need some inspiration for my slow cooker, though.... what's your favorite meal to make in a slow cooker? 👇🏼👇🏼⁣

#pressurecooker #pressurecookerrecipes #instantpotrecipes #meatlessmonday #vegetarianrecipes #veganrecipes
...

news flash: you can make my beloved (ha!) carrot dogs 🥕🌭 in the pressure cooker and ditch the nearly-1-hour-long oven process and have your carrot dogs in 15 minutes! ⁣

I'm writing a blog post on this soon, but it's just so easy and simple, I had to share with you now, in case you want to try them out this weekend! 🙏🏼⁣

VEGAN CARROT DOGS 🥕🌭⁣

ingredients⁣
4 thick carrots⁣
2 tablespoons liquid smoke ⁣
2 tablespoons reduced sodium tamari or soy sauce⁣
1 tablespoon maple syrup⁣
1/4 teaspoon onion powder⁣
1/4 teaspoon garlic powder⁣
pepper⁣

instructions⁣
put the steamer basket insert into the pressure cooker. pour in a cup of water and add the carrots. close and set to pressure cook for 3 minutes. once the time is up, manually release the pressure and remove the steamer basket and add the soy sauce mixture. toss well and let sit in the mixture for a few minutes to flavor the carrots. use them in hot dug buns with your favorite toppings! ⁣

now tell me.... what are your thoughts on carrot dogs? 😇⁣

#carrotdogs #plantbased
...

my go-to lunch recipe this fall so far (I'll sprinkle some pomegranates in there come wintertime) is my ROASTED VEGETABLE & FARRO BOWLS with goat cheese, pecans, and frisée lettuce. 🍚🥕⁣

soooo I didn't have a bunch of ingredients that the originally recipe calls for (beets, cranberries, pecans, frisée), so I subbed cauliflower, walnuts, and mixed lettuces instead. and it was JUST as good (maybe even better!) 👏🏼⁣

this recipe is meant to be adapted to your preferences or what you have in the fridge! pro tip: when you make the farro, make a double batch so you can get more out of this recipe and use the grains in another recipe that week (sayyy my Farro & White Bean Veggie Burgers 🍔) or for another one of these salads, maybe with some different roasted veggies. 🥬⁣

grab this recipe on the blog and make it yours! and always share your creations with the tag #inspiralized! ⁣

#healthylunch #healthysalad #saladforlunch #saladsofinstagram #grainbowl #vegetarianlunch
...