You would think that after making my second book ‘All-day bowls’ – and therefore eating nothing but bowls for months – I would be somewhat tired of them, but that’s definitely not the case. I still am a huge bowl food lover and hardly a day goes by without one on my table. Bowls are relaxed, comfortable and the perfect vehicle for my favorite dishes.
This portobello bowl is based on a wonderful recipe by Sprouted Kitchen. It’s a healthy vegetarian bowl with a lovely mix of flavors and textures that all look so pretty together. It’s everything I want in a bowl and more.
You roast portobellos in the oven, covered with fragrant sesame oil (I’m actually in the midst of a slight sesame oil addiction) and a drop of soy sauce or tamari. The kale slaw is seasoned with an amazingly good tahini-citrus-miso dressing that is originally made with orange juice, but gets a delicious bitter accent with the grapefruit juice. The original recipe uses brown rice, but I chose to use the quinoa I had left. Both work just fine.
I think it’s pretty much ideal that you can eat this bowl hot and cold and that leftovers make for a delicious take-away lunch. And make sure to sprinkle these bowls with the sunflower seeds, because they add a lovely crunch.
2 large portobello mushrooms, stems removed
2 tablespoons toasted sesame oil
1 tablespoon tamari or low sodium soy sauce
extra: baking sheet, lined with parchment
for the dressing:
2 tbsp tahini
½ tbsp white or yellow miso
½ tbsp honey
1 tsp toasted sesame oil
1 tsp rice wine vinegar
drop of Sriracha or hot sauce
juice of ¼ large orange or grapefruit
1 bunch kale, stems removed
1 carrot, grated
3 green onions, chopped
1 cup cooked quinoa or brown rice
1 large avocado, peeled and diced
⅓ cup roasted and salted sunflower seeds
Preheat the oven to 375F (175C).
Rub both sides with the oil, place them gill side up on the baking sheet and drizzle the tamari on top. Roast for 15 to 18 minutes until the mushrooms look soft and collapsed. Once cool, slice them thinly. Keep some of the marinade.
While the mushrooms cook, prepare the dressing and slaw.
In a mixing bowl, whisk together the tahini, miso, honey, sesame oil, and Sriracha to combine. Whisk in the vinegar, orange juice, salt, and pepper to taste. Thin with water or citrus juice, if needed.
Finely chop the kale. In a large mixing bowl, combine the kale, shredded carrots, green onions. Rub ¾ of the dressing into the kale to soften it.
Serve each bowl with a good portion of the kale, scoop of quinoa/rice, a mushroom with marinade, avocado, and a generous sprinkle of sunflower seeds. Drizzle with remaining dressing.
* loosely based on a recipe from Sprouted Kitchen’s Bowl + Spoon