Miso Mushroom Buddha Bowl
Ingredients
- 1 cup quinoa, uncooked, rinsed
- 6 large portobello mushrooms, sliced int ½ inch slices.
- 2 Tbsp olive oil
- Salt and pepper to taste
- 2 cups cabbage, shredded
- 2 cups carrots, shredded
- 2 cups radishes, thinly sliced
- 1 avocado, sliced
- 2 cups edamame
- 2 big handfuls baby spinach
- Garnish: Spring onions, sprouts, sesame seeds, nigella seeds
Miso Dressing
- ¼ cup olive oil
- 3 Tbsp sesame oil
- 3 Tbsp rice vinegar
- 3 Tbsp maple syrup
- 2 Tbsp miso
- 2 Tbsp Tamari or Liquid Aminos
- 2 Tbsp water
- 1 garlic clove, crushed
- 2 tsp ginger, grated
- ¼ teaspoon salt
- pinch cayenne
Method
1. Add quinoa and 1 ½ cups water to a saucepan and bring to the boil. Lower heat and simmer until the water has been absorbed. Cover and remove from heat.
2. Heat oil in a large frypan over medium heat, season the oil with salt and pepper and cook the mushrooms in 2 batches, browning each side. Set aside.
3. Blanch the edamame then drain.
4. To make the dressing, place all of the ingredients in a blender and blend until smooth.
5. Divide quinoa among bowls. Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, radish, avocado and mushrooms. Top with spring onions, sprouts, sesame seeds.
6. Drizzle with Dressing