By plantbaes
Shredded Mushroom Bowl with Coriander Dip
5 steps
Prep:15minCook:30min
Experience the savory satisfaction of shredded mushrooms paired with a tangy coriander & white bean dip, served with broccolini and turmeric rice. A protein-rich, flavorful meal.
Updated at: Wed, 17 Jan 2024 04:39:44 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
31
High
Nutrition per serving
Calories375.8 kcal (19%)
Total Fat5 g (7%)
Carbs67.1 g (26%)
Sugars8.8 g (10%)
Protein22.4 g (45%)
Sodium51.5 mg (3%)
Fiber14 g (50%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cupbrown rice
cooked, turmeric
1 bunchbroccolini
large
1 Tbspraw pistachios
chopped
chilli oil
to taste, optional
1 ¼ cupscannelini beans
cooked
½ cupfresh coriander
8mint leaves
0.5lemon juiced
⅓ cupsoy yogurt
0.5garlic clove
small
400gmushrooms
shimeji & oyster mushrooms recommended
½ tspsmoked paprika
¼ tspchilli powder
½ tsporegano
½ tspcumin
½ tspmonk fruit
or other sweetener
½ tsponion powder
Instructions
Step 1
Start by preparing the dip. Add all the dip ingredients to a blender and process until smooth. Keep it in the fridge until ready to serve.
Step 2
Shred the mushrooms using your hands. Add to a pan on medium heat with 1/2 cup of water. Allow to cook until all the water has evaporated.
Step 3
Add the spices to the mushrooms and cook for two minutes, stirring constantly to ensure even distribution of the spices.
Step 4
Meanwhile, prepare the broccolini. Add it to a pan on medium heat with a spray of oil and cook for 4 to 5 minutes until tender.
Step 5
Assemble the dish by adding about 1 cup of dip to a plate, 1/2 cup of cooked rice, and top with the broccolini, mushrooms, pistachios and optional chilli oil. Enjoy your nutritious and flavorful meal!
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