Winter Miso Rice Bowl with Marinated Mushrooms and Crispy Kale

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Lunch

Prep Notes

This bowl is the definition of warmth and comfort for the winter. It is super quick and delicious. Yes, it looks like a long list of ingredients, but I promise it takes less than 30 minutes to assemble everything. All you need is leftover brown rice or any kind of leftover grain in your fridge.

Ingredients

For the marinated mushrooms:

2 button mushrooms, sliced thin
1 clove garlic, minced
2 tablespoons coconut aminos (or soy sauce)
1 teaspoon apple cider vinegar
1/8 teaspoon ground cumin
Freshly ground black pepper to taste

For the crispy kale:

2 big kale leaves (doesn’t matter if curly)
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt

For the rice:

1/3 cup water
1 tablespoon miso paste
1 cup cooked brown rice

For the toppings:

1 spring onion, finely chopped
1/2 avocado, sliced
1 tablespoon chopped cilantro
1 tablespoon kimchi, sauerkraut, or pickled food of your choice

Directions

Preheat oven to 400°F. Line baking tray with parchment paper and set aside.
Combine mushrooms, garlic, coconut aminos, apple cider vinegar, cumin, and pepper, and set aside to marinate.
Slice kale into thin ribbons. Massage with olive oil and salt, then spread on baking tray in single layer. Bake for 15 minutes until crispy.
Add water and miso paste to pot and whisk to dissolve.
Add rice to miso water. Heat gently until water has evaporated and rice is creamy – about 5 minutes.
To assemble everything, place miso rice in bottom of bowl. Top with marinated mushrooms and crispy kale. Add toppings and enjoy the warm comfort.

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