Avocado-Miso-Mushroom Bowl

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

From the kitchen of Carly

Sautéed mushrooms and creamy avocado meet a savory miso-tahini dressing in this grain bowl. Nutty, umami-rich, and satisfying without feeling heavy. Build it your way with your favorite greens and grains.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons toasted sesame oil or extra-virgin olive oil
16 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
11 tablespoon reduced-sodium tamari soy sauce
11 tablespoon mirin
14 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
14 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
11 ripe avocado, pitted, peeled, and thinly sliced
12 teaspoons crushed gomashio, for topping
12 tablespoons organic miso paste
13 tablespoons tahini paste
11/4 cup plus 2 tablespoons rice vinegar

Instructions

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.