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Shroomy Buddha Bowl

January 28, 2018 Samantha Willey
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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. 

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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.

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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! 

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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!

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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:

  1. 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. 

  2. 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. 
  3. Put all dressing ingredients in a blender and blend until smooth. 
  4. Add rice, shredded carrots, beets, cabbage, micro greens, arugula, tofu, and mushrooms to a bowl. Top with green onions, cilantro, and dressing. 
← Sweet Potato Chickpea CurryKorean Jackfruit Tacos →
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Hello! We're Sam and Luke, the couple behind Kale Yeah, It’s Vegan. This blog was created to help others along their journey towards wellness by showing how amazing and easy to prepare plant-based recipes can be.  

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New camera, who dis?! Check out all our photos shot with our new Nikon D7200 and the Shroomy Buddha Bowl recipe up on the blog:  http://www.kaleyeahitsvegan.com/blog/shroomy-buddah-bowl
We’re back! New Korean Jackfruit Tacos recipe up on the blog tonight. Can’t wait to get back to blogging in 2018. 🌮 http://www.kaleyeahitsvegan.com/blog/korean-jackfruit-tacos
We both had off today and had a little extra time today to make these these delicious curried chickpea sammies. Inspired by Trinidad doubles...Check out the recipe: http://www.kaleyeahitsvegan.com/blog/curried-chickpea-sammies
Obviously I need to work on my hand modeling skills, but we've got a Trinidad inspired curried chickpea sandwich/taco recipe coming your way this week. 🌮 🇹🇹 🌶
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Surprise! We're moving to Chicago at the end of the month. Read all about it and our kimchi fried rice recipe on the blog tonight: http://www.kaleyeahitsvegan.com/blog/kimchi-fried-rice
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Hoping that all the turmeric and ginger in this soup will help keep the flu/colds away. 😷 Check out our latest recipe for carrot ginger coconut soup 🥕🥕🥕🍜: http://www.kaleyeahitsvegan.com/blog/carrot-ginger-coconut-soup
After a long week we just wanna eat soup and Netflix and chill. Who's with us? #fridaynight
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