Avocado-Miso-Mushroom Bowl
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2 as large bowls, or 4 as a side dish
- 1 tablespoon mirin
- 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
- 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
- Carbohydrate 316 g(105%)
- Fat 53 g(81%)
- Fiber 25 g(102%)
- Protein 45 g(90%)
- Saturated Fat 8 g(41%)
- Sodium 1207 mg(50%)
- Calories 1904
Preparation In a large sauté pan, warm the sesame oil or extra-virgin olive oil over mediÂum 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. Cooks' NoteGomasio, aka Japanese sesame salt, can be purchased in the Asian spice section of some grocery stores and online at Amazon.com From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation In a large sauté pan, warm the sesame oil or extra-virgin olive oil over mediÂum 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. Cooks' NoteGomasio, aka Japanese sesame salt, can be purchased in the Asian spice section of some grocery stores and online at Amazon.com From Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit © 2018 by Candice Kumai. Published by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
