Miso Mushroom Bowl Recipe

Ingredients

Brown Rice & Veggies

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

Sesame Miso Ginger Dressing

• 0.25 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
• 0.25 teaspoon salt
• pinch of cayenne

Instructions

Prepare the Bowl

1. Set rice to cook according to package directions.
2. Heat oil in a large skillet over medium heat. Season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside.
3. While the mushrooms are browning, prep the remaining veggies.
4. Feel free to warm the edamame in the rice water.

Make the Dressing

1. Place all dressing ingredients in a blender and blend until smooth.

Assemble

1. Divide warm rice among shallow wide bowls. Top with a handful of baby spinach.
2. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms over the spinach.
3. Top with scallions, sprouts, and sesame seeds. Drizzle generously with the Sesame Miso Ginger Dressing.

Notes

• For extra flavor, marinate the mushrooms in a bit of soy sauce before searing.
• The dressing can be made ahead and stored in the refrigerator for up to one week.
• Feel free to swap the brown rice for quinoa or cauliflower rice for a lower-carb option.