Avocado Miso Mushroom Grain Bowl Recipes

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AVOCADO-MISO-MUSHROOM GRAIN BOWL



Avocado-Miso-Mushroom Grain Bowl image

This meal comes together quickly and is deeply satisfying. Of course, you can add your favorite choice of greens, grains, and any other toppings!

Provided by Candice Kumai

Yield Serves 2 as large bowls, or 4 as a side dish

Number Of Ingredients 11

2 tablespoons toasted sesame oil or extra-virgin olive oil
6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
1 tablespoon reduced-sodium tamari soy sauce
1 tablespoon mirin
4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
1 ripe avocado, pitted, peeled, and thinly sliced
2 teaspoons crushed gomashio, for topping
2 tablespoons organic miso paste
3 tablespoons tahini paste
1/4 cup plus 2 tablespoons rice vinegar

Steps:

  • In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
  • Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
  • In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

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