• C9440fdfd7a0ff6bb6d540d82defadeb

Mushroom Asian Buddha Bowl

Portabello mushrooms with a miso sauce

Prep
Cook
Serves 4people
Ingredients
1
cup short-grain brown rice, uncooked
4
large portobello mushrooms, sliced int 1/2 inch slices.
2
tbsp olive oil
salt and pepper to taste
1
cup matchstick carrots (or grated)
1
cup shredded cucumbers
1
avocado
1
cup edamame
4
cups baby spinach
Garnish: Scallions, Sprouts, Sesame seeds
Sauce
1/4
cup olive oil
3
tbsp sesame oil
3
tbsp rice vinegar
3
tbsp maple syrup
2
tbsp miso
2
tbsp soy sauce or Braggs Liquid Aminos
2
tbsp water
1
small garlic clove
2
tsp ginger
1/4
tsp salt
pinch cayenne
Directions
1.
Set rice to cook.
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)
3.
While the mushrooms are browning, prep the remaining veggies.
4.
Feel free to warm the edamame in the rice water.
5.
Make the dressing: place everything in a blender and blend until smooth.
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.

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