Mushroom Kale Bowl

ucdintegrativemedicine.com

Cheryl

subheading: Mushroom Kale Bowl:

¼ cup wild rice, cooked

2 cup kale, shredded

½ cup Portobello Sauce

½ cup Baked Tofu

¼ cup beets, raw, sliced

¼ cup bean sprouts

2 tablespoons basil leaves

2 tablespoons Spicy Sunflower Seeds

subheading: Portobello Sauce:

1 cup mushrooms, chopped

1 cup Homemade Nut Milk or store-bought plant-based milk

½ cup onion, chopped

1 ½ teaspoons tamari, low-sodium

1 ½ teaspoons tomato paste

¾ teaspoon maple syrup

½ teaspoon garlic, minced Freshly ground black pepper

subheading: Spicy Sunflower Seeds:

¼ cup sunflower seeds, raw

½ teaspoon chili powder

¼ teaspoon garlic, minced Dash red chili flakes

subheading: Miso Sesame Ginger Dressing:

¼ cup warm water

2 tablespoons rice vinegar

2 tablespoons tamari, low-sodium

2 tablespoons white miso paste

1 tablespoon mirin

1 ½ teaspoons red chili flakes (optional)

¼ teaspoon garlic, minced

¼ teaspoon ginger, minced

Freshly ground black pepper

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