Summer Lunch: Steamed beets, veggies, greens, almonds, and miso tahini sauce

Steamed golden and red beets, bok choy, carrots, kabocha squash, almonds, miso tahini sauce, toasted nori, raw garlic.

This is what I've been eating for lunch over summer besides some lighter salads.  I was inspired by my trip to San Francisco and decided to combine what I ate at Cafe Gratitude and Om Shan Tea into one dish.  Most of this dish is steamed for lighter summer cooking.  Here's the recipe for how I prepared this:

1) Soak 1/4 cup of almonds overnight in soy sauce/water--add about 1/2-1 tsp soy sauce to water.  Next day, put soaked almonds on a tray and place under the broiler for about 3-5 mins (be sure to constantly check so it does not burn).  Remove from oven and let cool.
2) Chop 1 red beet, 1 golden beet, slice of kabocha squash, and carrot into 1 inch chunks and steam for 8-10mins or until soft.  Add on top bok choy and steam for additional 3 mins.
3) For the dressing, dilute 1/4 tsp of hato mugi miso in 1 tsp water.  Add 1-2 tsp of tahini.  Depending on your preference, you can dilute or add more tahini.
4) Scoop brown rice into dish, place veggies and almonds on top of rice, top with toasted nori strips, dressing, and chopped fresh garlic.

This dish can be eaten warm or cold and the brown rice can be replaced with lighter grains like quinoa or fresh salad greens.