Description
A vibrant and hearty miso ginger rice bowl featuring earthy portobello mushrooms and a rainbow of fresh vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup short-grain brown rice, uncooked
- 4 large portobello mushrooms, sliced into 1/2 inch slices
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups shredded cabbage
- 1 cup matchstick carrots or grated
- 1 cup shredded daikon or radishes or cucumbers
- 1 avocado
- 1 cup edamame
- 4 cups baby spinach
- Garnish: scallions, sprouts, sesame seeds
- Dressing:
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons miso
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons ginger
- 1/4 teaspoon salt
- pinch cayenne
Instructions
- Set rice to cook in a rice cooker or on the stovetop as per package instructions, rinsing until the water runs clear for fluffiness.
- Heat olive oil in a large skillet over medium heat, season with salt and pepper, and sear the mushrooms in two batches until browned.
- While mushrooms are browning, prep the cabbage, carrots, daikon, and warm edamame in rice water if desired.
- Place all dressing ingredients in a blender and blend until smooth; add water for desired consistency if needed.
- Divide warm rice among bowls, and top with baby spinach, then arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms.
- Top with scallions, sprouts, sesame seeds, and drizzle with dressing.
Notes
You can refrigerate leftovers for up to 3 days. To prevent avocado from browning, store separately with lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg