Miso Mushroom Bowl

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice (cauliflower rice) topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)! Vegan & Gluten-Free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Set rice to cook. (see notes)

Step 2

Cook Mushrooms: 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. (See notes for alternative method)

Step 3

While the mushrooms are browning, prep the remaining veggies.

Step 4

Feel free to warm the edamame in the rice water (see photo).

Step 5

Make the dressing: place everything in a blender and blend until smooth.

Step 6

Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.

Step 7

NOTES: The fastest way to cook rice to cook using the pasta method. Cook rice in 6 -8 cups salted boiling water, until tender, about 15 minutes. Strain and let stand in the strainer over the pot, 5 minutes until fully drained.

Step 8

If you would rather roast the portobello mushrooms, double the dressing and use some as a marinade, coating the mushrooms well, place them on a parchemt-lined sheet pan and roast at 400F until tender. The cabbage is also very tasty roasted- I’d add more because it will shrink. 😉

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