Avocado miso mushroom bowl: a delicious plant-based recipe

Ingredients for Avocado-miso-mushroom bowl

• 30 ml toasted sesame oil, or extra-virgin olive oil

• 360 g thinly sliced mixed mushrooms, such as shiitake, maitake, buna-shimeji, or your favourite mushrooms

• 15 ml reduced-salt tamari soy sauce

• 15 ml mirin

• 720 g cooked grains, such as brown rice, freekeh, farro, or quinoa

• 120 g packed fresh greens, such as rocket or finely chopped kale leaves, reserve 90 g for the salad, 30 g for topping

• 1 ripe avocado, pitted, peeled, thinly sliced

• 10 g crushed gomashio, for topping

• 30 g organic miso paste

• 45 g tahini paste

• 75 ml rice vinegar

How to make Avocado-miso-mushroom bowl

1. Heat the sesame oil or extra-virgin olive oil in a large frying pan over medium heat.  Add the mushrooms and sauté for 3–4 minutes until lightly golden.  

2. Add the tamari and continue to sauté for an additional 2 minutes.  Deglaze the pan with the mirin, scraping up any bits from the bottom.  Turn off the heat.  

3. In a large bowl, whisk together the ingredients for the dressing.  Using a spatula, stir in the grains until fully coated.  

4. Add the mushrooms and 300 g of the greens, then gently fold everything together to ensure it is well coated with the dressing.  

5. Top the mixture with the sliced avocado, the reserved greens, and gomashio before serving.  Enjoy your dish!

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.