sweetgreen Shroomami

This sweetgreen Shroomami isn't a 30 minute meal, but the combination of crunchy bean sprouts, crispy tofu, tender mushrooms and gingery miso dressing is worth the time and effort. #ricebowls #mushrooms #lunch #asian

this sweetgreen shroomami is a mushroom grain bowl with miso ginger dressing from sweetgreen, one of my favorite salad/grain bowl chains. it’s packed with kale, beets, tofu and spicy sesame seeds for a really hearty entree.

all i do these days is work, potato and go out with friends. which is fine and dandy and it seems like that’s the routine that most people adhere to. but i’ve been feeling a little guilty about that; why do i get the luxury of doing exactly what i please without bettering the world? so i signed up to volunteer to help collect leftover produce from the farmers market for a community org last weekend. they’ve collected almost 100k lbs of produce this year (which means you can skip the gym if you volunteer).

to go with the mountain of vegetables i lifted, how about the sweetgreen shroomami? it’s a rice bowl with plenty of kale, crunchy bean sprouts, tender mushrooms and crispy tofu, sauced in a veil of miso and ginger. the dressing and basil are my favorite parts of the whole bowl. but its $13 a pop, which means that it’s a treat yourself lunch rather than something you can have multiple times a week. or you can prep a big batch on the weekends and be that person who brings homemade grain bowls to work for lunch (and not the person who is famous for heating up their signature sardine + hard-boiled egg + mayo salad).

There's so many toppings in this sweetgreen Shroomami bowl (mushrooms, bean sprouts, pan-fried tofu) that you'll never get bored. #ricebowls #mushrooms #lunch #asian

1 year ago: herbed feta and mushroom confit crostini | deconstructed pumpkin pie puddings
2 years ago: palo alto 2016 | vietnamese garlic butter noodles
3 years ago: toasted almond thumbprint cookies | caramelized cinnamon apple pancakes
4 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
5 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt

5 from 1 vote
This sweetgreen Shroomami isn't a 30 minute meal, but the combination of crunchy bean sprouts, crispy tofu, tender mushrooms and gingery miso dressing is worth the time and effort. #ricebowls #mushrooms #lunch #asian
sweetgreen Shroomami
Prep Time
1 hr
Cook Time
50 mins
Total Time
1 hr 50 mins
This sweetgreen Shroomami is a mushroom grain bowl with miso ginger dressing. It's got a great mix of crunchy and tender vegetables, spicy sunflower seeds, chewy grains, crispy tofu, basil and a flavorful dressing.
Course: Lunch
Cuisine: Asian
Keyword: arugula, basil, bean sprouts, beets, brown rice, chili, cilantro, dairy-free, dinner, egg-free, entree, garlic, ginger, herbs, kale, lunch, miso, mushrooms, nut-free, rice bowl, spicy, sunflower seeds, tofu, vegetables, vegetarian
Servings: 4 people
Calories: 561 kcal
Ginger Miso Dressing
  • 2 T white miso
  • 2 T soy sauce
  • 2 T rice wine vinegar
  • 1/2 tsp sesame oil
  • 2 T mirin
  • 1 ” knob ginger peeled and minced
  • 1 garlic clove minced
  • 1/4 cup grapeseed oil
Spicy Sunflower Seeds
  • 1 cup raw sunflower seeds
  • 1 T chili powder
  • 1 T grapeseed oil
  • 1 clove garlic minced
  • 1/2 tsp red chili flakes
Sauteed Mushrooms
  • 2 large portobello mushrooms washed, stemmed, cut into 1” pieces
  • 1 cup white mushrooms cut into large bite sized pieces
  • 1 T grapeseed oil
Sesame Tofu
  • 3/4 lb extra firm tofu drained and pat dry with a paper towel, cut into bite-sized pieces
  • 1 T grapeseed oil
  • 1/4 cup scallions sliced thin
  • 1/4 cup soy sauce
  • 1/4 cup cilantro chopped
  • 1/2 tsp sesame oil
  • 4 cups shredded kale
  • 2 cups cooked wild rice warm
  • 1 medium beet peeled, cut into bite sized pieces
  • 3/4 cup bean sprouts
  • 1 cup basil leaves
Ginger Miso Dressing
  1. Combine all ingredients until smooth. You can do this in a blender, but I just whisk it.
  2. Combine the dressing and kale; let marinate while you prep the other components.
Spicy Sunflower Seeds
  1. Mix all of the spicy sunflower seed ingredients on a lined sheet pan, then spread out in a thin layer. Bake at 350F for 15 minutes or until well toasted. Cool completely.
Sauteed Mushrooms
  1. Heat the oil in a large frying pan over medium heat. Add the mushrooms and some salt, and saute until shriveled and dark brown.
Sesame Tofu
  1. Heat some oil in the same pan over medium heat. Add the tofu and cook on all sides until golden. This does take some babying, but it’s well worth it. Transfer the tofu to a bowl and toss with the remaining ingredients.
  1. Place the rice in the bottom of a bowl, and top with remaining ingredients. Drizzle over dressing to taste.
Recipe Notes

Adapted from sweetgreen.

more grain bowls besides this sweetgreen shroomami

You can arrange the veggies on top of this vegetable barley bowl with coconut curry sauce painstakingly but it tastes delicious no matter what! #vegetables #barley #wholegrain #thaicurry

vegetable barley bowl with coconut curry sauce

This coconut rice bowl with cumin broccoli slaw and quick pickles is the kind of lunch that makes you happy to have a bowl full of vegetables. #lunchideas #ricebowl #quickpickles #tofu #vegetables

coconut rice bowl with quick pickles and cumin broccoli slaw

This sweetgreen Shroomami rice bowl has tons of veggies and an addictive miso ginger dressing. #ricebowls #mushrooms #lunch #asian

12 Replies to “sweetgreen Shroomami”

  1. This bowl looks so yummy. I am such a mushroom lover that as soon as I saw this I was like “I need that for dinner!!” Lol. And good for you for volunteering! That’s awesome!

    1. thanks kelly! mushrooms are so tasty and so versatile.

  2. This bowl looks amazing, Heather! The ingredients in that dressing have my mouth watering. Pinning so I can make this soon! I agree, volunteering by carrying heavy produce is totally a gym-substitute! Good for you!5 stars

    1. the dressing definitely makes this bowl!

  3. That’s excellent that you are collecting food that would go to waste, and making sure it goes to good use 🙂

    1. yes! i’m so glad that my community organizes this sort of thing.

  4. Good for you for dedicating some time to volunteering – it can be so hard to fit it in! Loving all those mushrooms…mmmm!

    1. so hard to fit in volunteering! this is nice because i’m on a backup list so they reach out when they need help and then i can volunteer with them for a few hours (:

  5. That is one seriously good-looking bowl of food.

  6. You are so awesome for volunteering like that Heather! And mmmm, why wasn’t this grain bowl my supper tonight? Looks like the perfect vegetarian entree, and I am drooling at the sound of that ginger-miso dressing; I feel like it’s one of those dressings capable of making anything taste better.

    1. thanks shannon! trying to volunteer more this year but haven’t started on that yet (whoops). and yes, the miso ginger dressing is so good! the kind of good that deserves to be in your fridge in a big batch (:

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