Recipe from Bowl+Spoon Cookbook
Tahini Kale Slaw and Roasted Tamari Portobello Bowl
Ingredients:
2 large Portobello mushrooms
2 tablespoons toasted sesame or grapeseed oil
sea salt and fresh ground pepper
1 tablespoon tamari or low sodium soy sauce
Slaw:
1 bunch lacinato kale, stems removed
1 carrot, grated
3 green onions, white and green parts, chopped
Tahini Citrus Miso Dressing (see below)
½ cup sunflower sprouts or micro greens
1 cup cooked brown rice
1 large avocado, peeled and diced
½ cup roasted and salted sunflower seeds
Directions:
1. Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Remove the stems from the mushrooms and rub both sides with the oil and a sprinkle of sea salt and pepper. 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.
2. While the mushroom cook, prepare the slaw. Finely chop the kale. In a large mixing bowl, combine the kale, shredded carrots, green onions and dress as desired. Rub the dressing into the kale to soften it and then add the sprouts.
3. Serve each bowl, warm or cold, with a good portion of kale, scoop of rice, a mushroom, avocado, and a generous sprinkle of sunflower seeds.
Tahini Citrus Miso Dressing:
Ingredients:
½ cup tahini
2 tablespoons white or yellow miso
2 tablespoons honey
1 tablespoon toasted sesame oil
2 teaspoons Sriracha or hot sauce
1 tablespoon rice wine vinegar
Juice of 1 large orange (about 1/3 cup)
Sea salt and freshly ground pepper
Lemon juice, to taste
Directions:
1. 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 lemon juice, 1 tablespoon at a time, if needed. Taste and adjust seasoning. The dressing will keep, covered, in the fridge for 2 weeks.
