Recipes

Umami Buddha Bowl with Sesame Vinaigrette

Valentina P

Difficulty

•

Time 35"

Basil Beet Cucumber Entree Fusion flavor Mushroom Rice

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Cucumbers, avocado, basil, beets, and umami mushrooms, all piled over rice with a sesame vinaigrette. Don't be intimidated by the lengthy ingredient list, this bowl comes together with minimal fuss.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-5 days

Shopping List

Bowl

2 servings protein of choice (such as Miso Tempeh or cooked edamame )
2 cups salad greens of choice (about 2 large handfuls)
1 cup cooked brown and/or wild rice
1 cup steamed beets, diced
1 cup cucumber, peeled and diced
1/2 cup fresh basil leaves
1/2 cup beansprouts (optional)
1/2 avocado, sliced
2 tablespoons hemp seeds (optional) Umami Mushrooms
8 ounces portobello mushrooms
1 tablespoon low-sodium tamari
1/2 tablespoon high-heat cooking oil
1/2 teaspoon salt
black pepper, to taste Sesame Vinaigrette
2 tablespoons safflower oil
2 tablespoons sesame oil
1 tablespoon(s) + 1 teaspoon(s) rice vinegar
1 tablespoon low-sodium tamari
2 1/2 teaspoons ginger, peeled and grated
2 teaspoons honey
1 garlic clove, minced (optional)
1/4 teaspoon salt

Instructions

Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove any gills with a spoon. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.

Nutrition

Serves 2
Calories Per Serving: 524			DAILY VALUE %
Total Fat 27g	42%	Protein 20g	40%
Total Carbohydrate 56g	19%	Net Carbohydrate 39g
Fiber 17g	69%	Potassium 1894mg	54%
Vitamin A	146%	Vitamin C	45%
Calcium	40%	Iron	37%

Nutritional information is for 1 serving, using 1/2 cup of edamame as the protein choice and no optional ingredients. Tossed and equally divided with half of the total vinaigrette.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and steamed beets combine with warm umami mushrooms and rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Miso Tempeh or chickpeas. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-5 days

Shopping List

Bowl

2 servings protein of choice (such as Miso Tempeh or cooked edamame)
2 cups salad greens of choice (about 2 large handfuls)
1 cup cooked brown and/or wild rice
1 cup steamed beets, diced
1 cup cucumber, peeled and diced
1/2 cup fresh basil leaves
1/2 cup beansprouts (optional)
1/2 avocado, sliced
2 tablespoons hemp seeds (optional) Umami Mushrooms
8 ounces mushrooms (such as portobello)
1 tablespoon tamari (I use low-sodium)
1/2 tablespoon high-heat cooking oil
1/2 teaspoon salt
black pepper, to taste Sesame Vinaigrette
2 tablespoons safflower oil
2 tablespoons sesame oil
1 tablespoon(s) + 1 teaspoon(s) rice vinegar
1 tablespoon tamari (I use low-sodium)
2 1/2 teaspoons ginger, peeled and grated
2 teaspoons maple syrup
1 garlic clove, minced (optional)
1/4 teaspoon salt

Instructions

Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.

Nutrition

Serves 2
Calories Per Serving: 522			DAILY VALUE %
Total Fat 27g	42%	Protein 20g	40%
Total Carbohdyrate 55g	18%	Net Carbohydrate 38g
Fiber 17g	69%	Potassium 1892mg	54%
Vitamin A	146%	Vitamin C	45%
Calcium	40%	Iron	37%

Nutritional information is for 1 serving, using 1/2 cup of edamame as the protein choice and no optional ingredients. Tossed and equally divided with half of the total vinaigrette.

Nutritional Data Disclaimer

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and steamed beets combine with warm umami mushrooms and cauliflower rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Seared Salmon or simple rotisserie chicken. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-5 days

Shopping List

Bowl

2 servings protein of choice (such as Crisp-Seared Salmon or chicken )
2 cups salad greens of choice (about 2 large handfuls)
1 cup cooked cauliflower rice
1 cup steamed beets, diced
1 cup cucumber, peeled and diced
1/2 cup fresh basil leaves
1/2 cup beansprouts (optional)
1/2 avocado, sliced
2 tablespoons hemp seeds (optional) Umami Mushrooms
8 ounces mushrooms (such as portobello)
1 tablespoon coconut aminos
1/2 tablespoon high-heat cooking oil
1/2 teaspoon salt
black pepper, to taste Sesame Vinaigrette
2 tablespoons safflower oil
2 tablespoons sesame oil
1 tablespoon(s) + 1 teaspoon(s) rice vinegar
1 tablespoon coconut aminos
2 1/2 teaspoons ginger, peeled and grated
1 1/2 teaspoons honey
1 garlic clove, minced (optional)
1/4 teaspoon salt

Instructions

Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.

Nutrition

Serves 2
Calories Per Serving: 536			DAILY VALUE %
Total Fat 36g	56%	Protein 30g	60%
Total Carbohdyrate 22g	7%	Net Carbohydrate 14g
Fiber 8g	34%	Vitamin A	152%
Vitamin C	88%	Calcium	57%
Iron	16%

Nutritional information is for 1 serving, using 3 ounces of salmon as the protein choice and no optional ingredients. Tossed and equally divided with half of the total vinaigrette.

Nutritional Data Disclaimer

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and beansprouts combine with warm umami mushrooms and cauliflower rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Seared Salmon or simple rotisserie chicken. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-5 days

Shopping List

Bowl

2 servings protein of choice (such as Crisp-Seared Salmon or chicken )
2 cups salad greens of choice (about 2 large handfuls)
1 cup cooked cauliflower rice
1 cup beansprouts or sliced bell pepper
1 cup cucumber, peeled and diced
1/2 cup fresh basil leaves
1/2 avocado, sliced
2 tablespoons hemp seeds (optional) Umami Mushrooms
8 ounces mushrooms (such as portobello)
1 tablespoon tamari (I use low-sodium)
1/2 tablespoon high-heat cooking oil
1/2 teaspoon salt
black pepper, to taste Sesame Vinaigrette
2 tablespoons safflower oil
2 tablespoons sesame oil
1 tablespoon(s) + 1 teaspoon(s) rice vinegar
1 tablespoon tamari (I use low-sodium)
2 1/2 teaspoons ginger, peeled and grated
2 teaspoons low-carb granulated sweetener (1:1 sugar substitute)
1 garlic clove, minced (optional)
1/4 teaspoon salt

Instructions

Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
Step 3: Meanwhile, dice the cucumbers and toss together the salad greens and basil leaves.
Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beansprouts, cucumbers, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.

Nutrition

Serves 2
Calories Per Serving: 497			DAILY VALUE %
Total Fat 36g	56%	Protein 31g	62%
Total Carbohdyrate 13g	4%	Net Carbohydrate 6g
Fiber 7g	28%	Vitamin A	168%
Vitamin C	136%	Calcium	56%
Iron	18%

Nutritional information is for 1 serving, using 3 ounces of salmon as the protein choice and no optional ingredients. Tossed and equally divided with half of the total vinaigrette.

Nutritional Data Disclaimer

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Umami Buddha Bowl with Sesame Vinaigrette

PT35M 2 servings protein of choice (such as Miso Tempeh or cooked edamame ) 2 cups salad greens of choice (about 2 large handfuls) 1 cup cooked brown and/or wild rice 1 cup steamed beets, diced 1 cup cucumber, peeled and diced 1/2 cup fresh basil leaves 1/2 cup beansprouts (optional) 1/2 avocado, sliced 2 tablespoons hemp seeds (optional) 8 ounces portobello mushrooms 1 tablespoon low-sodium tamari 1/2 tablespoon high-heat cooking oil 1/2 teaspoon salt black pepper, to taste 2 tablespoons safflower oil 2 tablespoons sesame oil 1 tablespoon(s) + 1 teaspoon(s) rice vinegar 1 tablespoon low-sodium tamari 2 1/2 teaspoons ginger, peeled and grated 2 teaspoons honey 1 garlic clove, minced (optional) 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 2 Servings

Ingredients:

2 Servings

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