Luke and I are huge Sweet Greens fans up here in Chicago. Sweet Greens is Chipotle-style, fast/casual restaurant that’s great for lunch. All the ingredients are super fresh, organic, and most of all…delicious. The only problem is that it starts to get a little pricey when you order from there a couple times a week. The meals average about $11, which to us is a little expensive for lunch. So, to satisfy our Sweet Greens cravings (and save a little cash tbh), we decided to give our own take on their Shroomami bowl and make enough for leftovers to take to work this week.
The name of the buddha bowl game is multi-tasking. Although this recipe seems complicated and like there are a lot of steps, it’s actually pretty simple. As long as you cook the tofu first and then make your rice and sautéed mushrooms, this recipe comes together in about 30 minutes.
You can add almost any raw veggies to the mix. If you hate beets, maybe swap them out for some red peppers. No arugula? Shredded kale or spinach will also work. The beauty about buddha bowls is that the fresh ingredients are pretty interchangeable and easily swapped out. We encourage you to customize this recipe and make it your own!
Check out how creamy that dressing looks! It's tastes just like the miso-ginger dressing you get in restaurants, except it's better because you made it!
Shroomy Buddha Bowl
Ingredients:
Sauteed Mushrooms:
- 3 portabello mushrooms, roughly chopped
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
Cooked tofu:
- 1 block of tofu, drained and pressed, cut into cubes
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
Miso Ginger Sesame Dressing:
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 2 tablespoons sugar or agave
- 2 carrots
- 3 tablespoons white miso
- 1 inch knob of ginger
- 1/4 cup water
Extras:
- 2 cups of cooked wild rice (I got the quick cooking kind)
- 1 cup of shredded carrots
- 1 beet thinly sliced
- 1 cup thinly sliced red cabbage
- 1 cup arugula
- 1/2 cup of micro greens (optional)
- 2 green onions thinly sliced (optional)
- 1/2 cup of cilantro (optional)
Directions:
Heat oil in a pan over medium high heat. Add tofu to the pan and drizzle with soy sauce. Cook for 10 minutes without stirring to get tofu crispy. Stir to flip sides and cook for another 10 minutes to get slightly charred. Let cool slightly.
- While tofu is cooking, start on the sautéed mushrooms. Heat oil in a pan over medium high heat. Add mushrooms and drizzle with soy sauce. Cook for 10 minutes until mushrooms are browned.
- Put all dressing ingredients in a blender and blend until smooth.
- Add rice, shredded carrots, beets, cabbage, micro greens, arugula, tofu, and mushrooms to a bowl. Top with green onions, cilantro, and dressing.