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).
- 2 T white miso
- 2 T soy sauce
- 2 T rice wine vinegar
- ½ teaspoon sesame oil
- 2 T mirin
- 1 ” knob ginger peeled and minced
- 1 garlic clove minced
- ¼ cup grapeseed oil
- 1 cup raw sunflower seeds
- 1 T chili powder
- 1 T grapeseed oil
- 1 clove garlic minced
- ½ teaspoon red chili flakes
- 2 large portobello mushrooms washed, stemmed, cut into 1” pieces
- 1 cup white mushrooms cut into large bite sized pieces
- 1 T grapeseed oil
- ¾ lb extra firm tofu drained and pat dry with a paper towel, cut into bite-sized pieces
- 1 T grapeseed oil
- ¼ cup scallions sliced thin
- ¼ cup soy sauce
- ¼ cup cilantro chopped
- ½ teaspoon sesame oil
- 4 cups shredded kale
- 2 cups cooked wild rice warm
- 1 medium beet peeled, cut into bite sized pieces
- ¾ cup bean sprouts
- 1 cup basil leaves
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Combine all ingredients until smooth. You can do this in a blender, but I just whisk it.
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Combine the dressing and kale; let marinate while you prep the other components.
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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.
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Heat the oil in a large frying pan over medium heat. Add the mushrooms and some salt, and saute until shriveled and dark brown.
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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.
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Place the rice in the bottom of a bowl, and top with remaining ingredients. Drizzle over dressing to taste.
Adapted from sweetgreen.
more grain bowls besides this sweetgreen shroomami
vegetable barley bowl with coconut curry sauce
coconut rice bowl with quick pickles and cumin broccoli slaw
Laura says
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!
Heather says
the dressing definitely makes this bowl!
Shannon @ Love At First Bento says
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.
Heather says
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 (:
kitchen wench says
just did the dressing. FABULOUS! THANKS!
Jen says
The dressing is so good. I only had avocado oil so I substituted. I still loved it.
ANIMALDEFENDER269 says
its delish!!!
jayasree natarajan says
Just made this for dinner and I am so impressed by the ease with which it came together, the depth of flavors and how healthy this bowl is. Shromami bowl from Sweet greens is my favorite but this is a healthier, tastier version of it. Whole family loved it. Thank you so much for sharing this reciepe, its a keeper for me.
Jen says
I love this recipe! I used to crave this salad all the time but it was an hour drive away. Now I make this all the time. I double the dressing recipe so I can make this salad/grain bowl two/three days in a row.
You will have garlic breath, but it’s worth it! ⭐️⭐️⭐️⭐️⭐️