Avocado-Miso-Mushroom Bowl
A nourishing grain bowl featuring sautéed mixed mushrooms, creamy avocado, and fresh greens, all tied together with a umami-rich miso-tahini dressing. This hearty vegetarian bowl combines Japanese and Middle Eastern flavors for a satisfying meal.
Ingredients
- •2 tablespoons toasted sesame oil or extra-virgin olive oil
- •6 cups mixed mushrooms
- •1 tablespoon reduced-sodium tamari soy sauce
- •1 tablespoon mirin
- •4 cups cooked grains
- •4 cups fresh greens
- •1 whole avocado
- •2 teaspoons gomashio
- •2 tablespoons organic miso paste
- •3 tablespoons tahini paste
- •¼ cup rice vinegar
Cooking Instructions
- 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.
4 min
- 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.
2 min
- 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.
5 min
