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Miso Mushroom Bowl

URL: https://www.feastingathome.com/mushroom-rice-bowl-recipe/

Ingredients

The bowl

  • 1 cup short-grain brown rice, uncooked
  • 4 large portobello mushrooms, sliced into ½ inch slices
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 2 cups shredded cabbage
  • 1 cup matchstick carrots (or grated)
  • 1 cup shredded daikon (or radishes) or cucumbers
  • 1 whole avocado
  • 1 cup edamame
  • 4 cups baby spinach
  • to garnish scallions, sprouts, sesame seeds

Miso Ginger Dressing

  • ¼ cup olive oil
  • 3 tablespoons sesame oil
  • 3 tablespoons rice vinegar
  • 3 tablespoons maple syrup
  • 2 tablespoons miso
  • 2 tablespoons soy sauce or Braggs Liquid Aminos
  • 2 tablespoons water
  • 1 small garlic clove
  • 2 teaspoons ginger
  • ¼ teaspoon salt
  • pinch cayenne

Instructions

  1. Cook the brown rice according to package instructions.
  2. While the rice is cooking, heat olive oil in a skillet and sauté the portobello mushrooms until browned.
  3. Prepare the vegetables by slicing the avocado and shredding the carrots, daikon, and cabbage.
  4. Make the Miso Ginger Dressing by blending all dressing ingredients until smooth.
  5. Assemble the bowls by starting with a base of warm rice, adding spinach, and layering the prepared vegetables and mushrooms on top.
  6. Drizzle with the Miso Ginger Dressing and garnish with scallions, sprouts, and sesame seeds.

Nutrition Facts (estimated)

Servings
4
Calories
518
Total fat
21.5g
Total carbohydrates
73.6g
Total protein
14.7g
Sodium
706.8mg
Cholesterol
0mg

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