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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

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
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 561 kcal

Ingredients

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

Assembly

  • 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

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.