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    Home » Recipes » Mushrooms

    sweetgreen Shroomami

    Nov 11, 2018 · 9 Comments

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    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

    4.72 from 14 votes
    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
    Print
    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
    Ingredients
    Ginger Miso Dressing
    • 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
    Spicy Sunflower Seeds
    • 1 cup raw sunflower seeds
    • 1 T chili powder
    • 1 T grapeseed oil
    • 1 clove garlic minced
    • ½ teaspoon 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
    • 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
    Assembly
    • 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
    Instructions
    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.
    Assembly
    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

    More Mushroom Recipes

    • Egg Tofu with Mushrooms
    • Chinese Steamed Egg
    • Miso Barley Pilaf with Mushrooms
    • Shiitake Mushroom and Avocado Sushi

    Reader Interactions

    Comments

    1. Laura says

      November 12, 2018 at 11:21 am

      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

      Reply
      • Heather says

        December 09, 2018 at 3:56 pm

        the dressing definitely makes this bowl!

        Reply
    2. Shannon @ Love At First Bento says

      December 11, 2018 at 7:35 pm

      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.

      Reply
      • Heather says

        January 30, 2019 at 5:58 pm

        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 (:

        Reply
    3. kitchen wench says

      June 30, 2021 at 7:40 am

      just did the dressing. FABULOUS! THANKS!5 stars

      Reply
    4. Jen says

      November 14, 2021 at 11:41 am

      The dressing is so good. I only had avocado oil so I substituted. I still loved it.5 stars

      Reply
    5. ANIMALDEFENDER269 says

      April 13, 2022 at 12:40 pm

      its delish!!!5 stars

      Reply
    6. jayasree natarajan says

      June 10, 2022 at 9:57 pm

      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.5 stars

      Reply
    7. Jen says

      October 10, 2022 at 5:12 pm

      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! ⭐️⭐️⭐️⭐️⭐️5 stars

      Reply

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