Miso Mushroom Buddha Bowl
PREP TIME: 15 Min
COOK TIME: 30 Min
- 1 cup brown rice or wild rice, uncooked
- 4 Meadow Mushrooms Large Portabellos, cut in thick slices
- 1 Tbsp miso paste
- 1 tsp black & white sesame seeds
- ¼ red cabbage, shredded
- 2 carrots, peeled in ribbons
- 1 cup edamame
- 1 cup mung beans
- 1 red chilli, sliced for garnish
- Small handful fresh mint leaves
- Miso Dressing
- 3 Tbsp miso paste
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- 1 tsp soy sauce
- 1 tsp maple syrup
- 1 lime, zest & juice
- 1 clove garlic, crushed
- 2 Tbsp cold water
- Cook rice as per packet instructions.
- Place mushroom slices in a single layer on a large lined baking tray.
- Add 1 Tbsp of miso paste and a splash of oil to a small bowl and mix to combine. Brush over the mushrooms, sprinkle with sesame seeds and bake in the oven at 200°C for 5 – 10 minutes, until cooked through and golden.
- To make the dressing, place the ingredients in a small bowl and whisk well to combine. Or for an extra creamy consistency place the ingredients in a blender and process until smooth.
- To assemble, divide the rice between 4 bowls. Top each bowl with a handful of edamame, cabbage, mung beans & carrot ribbons rolled into spirals.
- Place the mushroom slices on top, sprinkle with mint, chilli and drizzle over the dressing.
- Short on time? Try using microwavable brown rice, or wild rice pouches!
- Any mushroom variety works well with this recipe – use white buttons or white flats for a milder flavour
- Alternatively use whatever veges you have on hand like avocado, green beans, cucumber, broccoli, peas, sweetcorn, radish