photo by Lea Kriesberg
One of my favorite restaurants in DC is Sweetgreen. They make the most delicious salads and grain bowls using simple and seasonal ingredients. Even the carnivores out there are pleasantly surprised by how good Sweetgreen is. They make salads filling, satisfying, and full of flavor. My favorite bowl is the shroomami bowl which has brown rice, kale, mushrooms, beets, sunflower seeds, and tofu. While I do love Sweetgreen, I don’t love dropping $9 every time I want my shroomami bowl. I decided to make mine at home, which worked out well because every component is easy to make and can be saved throughout the week. Roasting the mushrooms and tofu makes this recipe hands-off and simple. I also tried marinating the tofu before roasting, giving it extra flavor. The same can be done for whatever protein source you like such as chicken or fish.
I also made my own miso dressing with just three ingredients. A good dressing is key for making a salad that actually tastes good. It’s easy to make dressing yourself, which saves you money. Preparing all of the components of the bowl for the week leaves you with a balanced and filling meal that comes together just by throwing all the ingredients in a bowl.
Cook: 40 mins
Active: 20 mins
Serves: 5
Ingredients:
- kale
- 4 beets
- 5 portabello mushrooms or 1 package mushrooms
- 2 packages extra firm tofu
- 1 cup brown rice
- sunflower seeds
- avocado
- miso paste
- sesame oil
- 1 tablespoon minced garlic
- salt and pepper
- olive oil or nonstick spray
for the dressing
- miso paste
- sesame oil
- water
supplies:
- baking sheet
- small pot
- chopping board and knife
Instructions:
- Preheat the oven to 400° F
- Bring 2 cups of water to boil for the rice. When the water is boiled, add your rice and let it cook while you prepare everything else
- Cut tofu into bite-size pieces
- Add tofu to a large ziplock bag or bowl with 2 tablespoons sesame oil, 1 tablespoon of miso paste, and minced garlic. Let it marinate while you prepare the other parts.
- Chop and wash kale, beets, and mushrooms
- Put the mushrooms and tofu onto greased baking sheets. Drizzle the mushrooms with olive oil or spray and drizzle with sesame oil, salt, and pepper. Toss them around to make sure they are all evenly coated.
- Put the mushrooms and tofu into the oven for around 20 minutes. The mushrooms will take longer than the tofu. When you take out the mushrooms, flip the tofu around so that all sides get browned and let them roast for another 10 minutes or until golden brown.
- For the dressing, mix equal parts miso paste and sesame oil in a small bowl and add water a tablespoon at a time until you get a taste and consistency you like
- Add toppings to your bowl (avocado, sunflower seeds, etc.)
photo by Lea Kriesberg
recipe by Lea Kriesberg
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