AVOCADO-MISO-MUSHROOM GRAIN BOWL

Avocado-Miso-Mushroom Grain Bowl image

Provided by Candice Kumai

Yield Serves 2 as large bowls, or 4 as a side dish

Number Of Ingredients 11

2 tablespoons toasted sesame oil or extra-virgin olive oil
6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
1 tablespoon reduced-sodium tamari soy sauce
1 tablespoon mirin
4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
1 ripe avocado, pitted, peeled, and thinly sliced
2 teaspoons crushed gomashio, for topping
2 tablespoons organic miso paste
3 tablespoons tahini paste
1/4 cup plus 2 tablespoons rice vinegar

Steps:

In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medium heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.