This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies, and drizzled with the tastiest Miso Ginger Dressing (that you’ll want to put on everything)! Vegan!
Calling all mushrooms lovers! This Miso Mushroom Bowl is not only plant-powered and highly nutritious, it is also full of delicious umami flavor. It’s filling and satisfying but leaves you feeling energized and light.
There are numerous research reports like this and this -on the healing properties of mushrooms, especially when it come to supporting our immune system. Mushrooms activate or stimulate macrophages in the immune system, a type of white blood cell that “eats” pathogens like bacteria, viruses and cancer cells. So we’ve been amping up our mushroom intake the last few months, but not purely for health reasons- we happen to love them too!
What is in a Miso Mushroom Bowl?
- brown rice
- grated carrots
- daikon radish
- Sesame Miso Ginger Dressing
How to make a Miso Mushroom Bowl:
Step One: Cook the Rice. The Miso Mushroom Bowl starts with setting the brown rice to cook.
TIP: Here’s a little trick I do to speed things up with short grain brown rice. Boil the rice like you would pasta- with ample water. Then cook the edamame in the rice water.
Drain the rice and let stand 5 minutes.
Step two: While the rice is cooking, saute the mushrooms. Here I’m using portobellos- but feel free to use what you have. The important thing here is getting them nice and brown.
Step three: Prep the veggies. Slice the avocado, shred the carrots, diakon and cabbage.
Step four: Make the Dressing.
Miso Ginger Dressing:
The dressing is quite tasty, I’d recommend making a double batch to use on salads, later in the week. 😉 Simply blend the ingredeints in a blender until smooth.
I highly recommend making a double batch for salads later in the week!
Seriously this dressing is super flavorful!
Step Five: Assemble your bowls. This recipe makes 4 bowls and is perfect for meal prepping meals for the week.
Start with a warm bed or short grain brown rice – nutty and delicious.
Add a handful of organic spinach.
Layer up the fresh veggies. Here we’ve got cabbage, daikon, edamame, avocado, and carrots.
Spoon the flavorful Miso Ginger dressing over top. Add sprouts and seeds.
Enjoy your healthy vegan, plant-based Miso Mushroom Bowl and see how energized you will feel!
More Healthy Buddha Bowls:
- 20 Buddha Bowls (Vegan & Plant-Based!)
- Smoky Cauliflower Chimichurri Bowls
- Spicy Mexican Oaxacan Bowl
- Fall Nourish Bowl
- Bali Bowls with Peanut Tofu