Umami Buddha Bowl with Sesame Vinaigrette - Bravabod
Recipes

Umami Buddha Bowl with Sesame Vinaigrette

Valentina

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and steamed beets combine with warm umami mushrooms and rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Miso Tempeh or simple rotisserie chicken. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Bowl
  • 2 servings protein of choice (such as Miso Tempeh or cooked edamame )
  • 2 cups salad greens of choice (about 2 large handfuls)
  • 1 cup cooked brown and/or wild rice
  • 1 cup steamed beets, diced
  • 1 cup cucumber, peeled and diced
  • 1/2 cup fresh basil leaves
  • 1/2 cup beansprouts (optional)
  • 1/2 avocado, sliced
  • 2 tablespoons hemp seeds (optional) Umami Mushrooms
  • 8 ounces mushrooms (such as portobello)
  • 1 tablespoon tamari (I use low-sodium)
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon salt
  • black pepper, to taste Sesame Vinaigrette
  • 2 tablespoons safflower oil
  • 2 tablespoons sesame oil
  • 1 tablespoon(s) + 1 teaspoon(s) rice vinegar
  • 1 tablespoon tamari (I use low-sodium)
  • 2 1/2 teaspoons ginger, peeled and grated
  • 2 teaspoons honey
  • 1 garlic clove, minced (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
  3. Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
  4. Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.
Nutrition

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and steamed beets combine with warm umami mushrooms and rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Miso Tempeh or chickpeas. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Bowl
  • 2 servings protein of choice (such as Miso Tempeh or cooked edamame)
  • 2 cups salad greens of choice (about 2 large handfuls)
  • 1 cup cooked brown and/or wild rice
  • 1 cup steamed beets, diced
  • 1 cup cucumber, peeled and diced
  • 1/2 cup fresh basil leaves
  • 1/2 cup beansprouts (optional)
  • 1/2 avocado, sliced
  • 2 tablespoons hemp seeds (optional) Umami Mushrooms
  • 8 ounces mushrooms (such as portobello)
  • 1 tablespoon tamari (I use low-sodium)
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon salt
  • black pepper, to taste Sesame Vinaigrette
  • 2 tablespoons safflower oil
  • 2 tablespoons sesame oil
  • 1 tablespoon(s) + 1 teaspoon(s) rice vinegar
  • 1 tablespoon tamari (I use low-sodium)
  • 2 1/2 teaspoons ginger, peeled and grated
  • 2 teaspoons maple syrup
  • 1 garlic clove, minced (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
  3. Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
  4. Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.
Nutrition

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and steamed beets combine with warm umami mushrooms and cauliflower rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Seared Salmon or simple rotisserie chicken. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Bowl
  • 2 servings protein of choice (such as Crisp-Seared Salmon or chicken )
  • 2 cups salad greens of choice (about 2 large handfuls)
  • 1 cup cooked cauliflower rice
  • 1 cup steamed beets, diced
  • 1 cup cucumber, peeled and diced
  • 1/2 cup fresh basil leaves
  • 1/2 cup beansprouts (optional)
  • 1/2 avocado, sliced
  • 2 tablespoons hemp seeds (optional) Umami Mushrooms
  • 8 ounces mushrooms (such as portobello)
  • 1 tablespoon coconut aminos
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon salt
  • black pepper, to taste Sesame Vinaigrette
  • 2 tablespoons safflower oil
  • 2 tablespoons sesame oil
  • 1 tablespoon(s) + 1 teaspoon(s) rice vinegar
  • 1 tablespoon coconut aminos
  • 2 1/2 teaspoons ginger, peeled and grated
  • 1 1/2 teaspoons honey
  • 1 garlic clove, minced (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
  3. Step 3: Meanwhile, dice the cucumbers and steamed beets. Toss together the salad greens and basil leaves.
  4. Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beets, cucumbers, optional beansprouts, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.
Nutrition

This warm salad bowl is inspired by a fusion of two favorites: the Shroomami Bowl at Sweetgreen, and the Mother Earth Bowl at Flower Child. Crisp cucumbers, avocado, basil, and beansprouts combine with warm umami mushrooms and cauliflower rice for a meal that's equally refreshing and filling. The protein choice is up to you, though it's lovely with Seared Salmon or simple rotisserie chicken. A quick sesame vinaigrette adds a kiss of Asian-inspired flavor. And don't be intimidated by the lengthy ingredient list - this bowl comes together with minimal fuss.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Bowl
  • 2 servings protein of choice (such as Crisp-Seared Salmon or chicken )
  • 2 cups salad greens of choice (about 2 large handfuls)
  • 1 cup cooked cauliflower rice
  • 1 cup beansprouts or sliced bell pepper
  • 1 cup cucumber, peeled and diced
  • 1/2 cup fresh basil leaves
  • 1/2 avocado, sliced
  • 2 tablespoons hemp seeds (optional) Umami Mushrooms
  • 8 ounces mushrooms (such as portobello)
  • 1 tablespoon tamari (I use low-sodium)
  • 1/2 tablespoon high-heat cooking oil
  • 1/2 teaspoon salt
  • black pepper, to taste Sesame Vinaigrette
  • 2 tablespoons safflower oil
  • 2 tablespoons sesame oil
  • 1 tablespoon(s) + 1 teaspoon(s) rice vinegar
  • 1 tablespoon tamari (I use low-sodium)
  • 2 1/2 teaspoons ginger, peeled and grated
  • 2 teaspoons low-carb granulated sweetener (1:1 sugar substitute)
  • 1 garlic clove, minced (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Combine the Sesame Vinaigrette ingredients in a jar and blend with an immersion blender (or stir by hand) until smooth. Refrigerate until ready to use.
  2. Step 2: Preheat the oven to 410°F. Clean the mushrooms with a damp cloth and remove the gills with a spoon if using large portobello caps. Dice the mushrooms into 1 inch pieces and toss together with the Umami Mushroom ingredients. Spread the mushrooms on a lined baking sheet and roast for 15 to 20 minutes. Flip the mushrooms over halfway through cooking time.
  3. Step 3: Meanwhile, dice the cucumbers and toss together the salad greens and basil leaves.
  4. Serve: To assemble, divide the greens-basil blend into the bowls. Top each with a mound of warm rice, warm mushrooms, beansprouts, cucumbers, and protein of choice. Layer the avocado slices on top and sprinkle with optional hemp seeds. Drizzle with the vinaigrette and enjoy.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Umami Buddha Bowl with Sesame Vinaigrette

PT35M 2 servings protein of choice (such as Miso Tempeh or cooked edamame ) 2 cups salad greens of choice (about 2 large handfuls) 1 cup cooked brown and/or wild rice 1 cup steamed beets, diced 1 cup cucumber, peeled and diced 1/2 cup fresh basil leaves 1/2 cup beansprouts (optional) 1/2 avocado, sliced 2 tablespoons hemp seeds (optional) 8 ounces mushrooms (such as portobello) 1 tablespoon tamari (I use low-sodium) 1/2 tablespoon high-heat cooking oil 1/2 teaspoon salt black pepper, to taste 2 tablespoons safflower oil 2 tablespoons sesame oil 1 tablespoon(s) + 1 teaspoon(s) rice vinegar 1 tablespoon tamari (I use low-sodium) 2 1/2 teaspoons ginger, peeled and grated 2 teaspoons honey 1 garlic clove, minced (optional) 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min