December 22nd, 2024
Recipes
Oyster Mushroom Grain Bowls
Valentina P
- Difficulty
•
- Time 45"
Warm black rice, roasted sweet potatoes, oyster mushrooms, black beans, kimchi, and creamy sauce all in one big macro bowl recipe! Great for meal prep.
How To MakeDiet Type: Plant-based
Shopping List
-
For the Bowl
- 1 cup cooked forbidden rice (or brown rice)
- 1 cup black beans
- 1 medium sweet potato, diced
- 8 ounces oyster mushrooms (unsliced)
- 5 handfuls kale, hard stems removed
- 1/2 avocado, sliced
- 1/2 cup kimchi
- 2 tablespoons avocado oil or cooking spray (divided)
- 2 tablespoons hemp seeds
- 1/4 teaspoon EACH garlic powder, salt, and pepper
- cilantro, to taste (for topping) For the Dressing
- Miso Dressing, Green Goddess Dressing, or coconut aminos
Instructions
- Step 1: Cook or defrost the rice according to package directions.
- Step 2: Preheat the oven to 400 degrees Fahrenheit. If the oyster mushrooms are in a large clump, separate them into large pieces (about the size of two fingers). The mushrooms should not be too small.
- Step 2: Spread the diced sweet potato and mushrooms on a large baking sheet. Season with the garlic powder, salt, and pepper. Spray generously with cooking oil or 1 tablespoon of avocado oil. Toss to combine and bake for 25 minutes, stirring halfway through.
- Step 3: Meanwhile, place the kale leaves in a mixing bowl with 1 tablespoon of oil. Season with salt and pepper. Use your hand to massage the oil into the leaves for about 20 seconds. They kale leaves will soften as you do so.
- Step 4: After the potato blend has cooked for 25 minutes, add the seasoned kale to the baking sheet over the roasted vegetables. Continue cooking everything at 400 degrees Fahrenheit for another 5 minutes.
- Step 5: Assembly time! Build the bowls with warm rice, black beans, roasted kale, sweet potatoes, and mushrooms. Top with kimchi, avocado, hemp seeds, and fresh cilantro.
- Serve: Drizzle with your sauce of choice and enjoy.
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recipe
Oyster Mushroom Grain Bowls
PT45M 1 cup cooked forbidden rice (or brown rice) 1 cup black beans 1 medium sweet potato, diced 8 ounces oyster mushrooms (unsliced) 5 handfuls kale, hard stems removed 1/2 avocado, sliced 1/2 cup kimchi 2 tablespoons avocado oil or cooking spray (divided) 2 tablespoons hemp seeds 1/4 teaspoon EACH garlic powder, salt, and pepper cilantro, to taste (for topping) Miso Dressing, Green Goddess Dressing, or coconut aminos Gluten Free Vegan 2 Servings
Ingredients:
