Mushroom Kale Bowl
An excellent example of how to build the perfect salad that combines plant-based ingredients of various energy densities for a nutritious and satisfying meal.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 1x
Scale
Ingredients
Mushroom Kale Bowl
- 2 cups kale, shredded
- 1/2 cup Baked Tofu
- 1/2 cup Portobello Sauce
- 1/4 cup beets, raw, sliced
- 1/4 cup bean sprouts
- 1/4 cup wild rice, cooked
- 2 tbsp basil, fresh
- 2 tbsp Spicy Sunflower Seeds
Portobello Sauce
- 1 cup mushrooms, chopped
- 1/2 cup onion, chopped
- 1 1/2 tsp tamari, low-sodium
- 1 1/2 tsp tomato paste
- 3/4 tsp maple syrup
- 1/2 tsp garlic, fresh, minced
- Black pepper, freshly ground, to taste
- 1 cup Homemade Nut Milk or store-bought plant-based milk
Spicy Sunflower Seeds
- 1/4 cup sunflower seeds, raw
- 1/2 tsp chili powder
- 1/4 tsp garlic, fresh, minced
- Red chili flakes, to taste
Miso Sesame Ginger Dressing
- 1/4 cup warm water
- 2 tbsp rice vinegar
- 2 tbsp tamari, low-sodium
- 2 tbsp miso paste, light
- 1 tbsp mirin
- 1 1/2 tsp red chili flakes (optional)
- 1/4 tsp garlic, fresh, minced
- 1/4 tsp ginger, fresh, minced
- Black pepper, freshly ground, to taste
Instructions
Miso Sesame Ginger Dressing
- Combine all ingredients in mixer and pulse until smooth.
Portobello Sauce
- Sauté mushrooms and onions in a nonstick skillet over medium heat for 5–10 minutes.
- Add tamari, tomato paste, maple syrup, garlic and black pepper. Cook for 2 minutes.
- Whisk in nut milk and cook for 10–15 minutes or until thickened.
Spicy Sunflower Seeds
- Preheat oven to 350°F.
- Toss sunflower seeds and seasonings together in a small bowl.
- Spread onto a baking sheet and bake 15 minutes or until well toasted.
Mushroom Kale Bowl
- Add kale to the bottom of a bowl. Top with remaining ingredients and a drizzle of Miso Sesame Ginger. Can be served warm (Portobello Sauce and Baked Tofu) or cold.
