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Avocado-Miso-Mushroom Bowl

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  • 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
Servings: 2

  1. 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.
  2. 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.
  3. 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.

Estimated Nutrient Breakdown:

Calories: 3,807.43
Weight: 1,689.05g
Total Fat: 105.24g
Saturated Fat: 16.27g
Trans-Fat: 0.00g
Monounsaturated Fat: 47.47g
Polyunsaturated Fat: 34.91g
Protein: 89.65g

Cholesterol: 0.00g
Sodium: 2,413.90g
Calcium: 636.29g
Magnesium: 1,288.53g
Potassium: 4,943.73g
Iron: 23.40g
Zink: 22.24g
Phosphorus: 2,925.02

Vit A: 111.98
Vit B1: 4.24
Vit B2: 2.66
Vit B3: 55.10
Vit B6: 5.05
Vit B12: 0.20
Vit D: 0.84
Vit E: 0.84
Vit K1: 142.75


Caution: Gluten,Wheat,Sulfites
Health Notes: Vegan,Vegetarian,Peanut-Free,Tree-Nut-Free,
Notes: These recipes are helpful!!

Author: Epicurious
Tags: Wild Food Box

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