Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
For the sauce
- 2 cloves garlic, peeled and minced
- 2 1/2tablespoons miso paste
- 5centimeters ginger, peeled and grated
- 2tablespoons rice wine vinegar
- 1teaspoons sesame oil
- 500grams portobello mushrooms, sliced
- 3teaspoons canola oil, divided
- 2 medium spring onions, sliced, divided
- 1teaspoons honey
- 500grams wholegrain rice, ready cooked
- 200grams kale, sliced
- 3tablespoons coriander, fresh, chopped
Description
Meaty mushrooms soak up rich miso and ginger flavour in this delicious veggie buddha bowl.
Method
Step 1 of 3
Heat half the oil in a large pan on medium high heat and add half the spring onion and portobello mushrooms. Cook for 3-4 minutes until the mushrooms soften, add the garlic and ginger and cook for 2 more minutes. Stir in the miso paste to coat and pour over the sauce ingredients and 2-3 tablespoons of water. Simmer for 8-10 minutes.
Step 2 of 3
Add the remaining oil to a wok on a medium high heat and stir fry the kale for 3-4 minutes. Cook the rice according to pack instructions and set aside.
Step 3 of 3
Divide the rice between 4 bowls, add the kale and top with the mushroom mix, spring onions, fresh coriander and serve.
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