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