Mushroom Kale Rice Bowlkathypatalsky
This hearty vegan meal is satisfying and flavorful. Ginger, peanut sauce, fresh cilantro and story tamari – umami galore. This warm Mushroom Kale Rice Bowl contains a kale salad so good you could eat it on its own, fluffy brown rice and plentiful amounts of portobello mushrooms – lightly sautéed in oil and a splash of nutty tamari or soy sauce – salt and pepper. Serve this bowl as is or add a side of tofu triangles if you’d like. I’ve added some crisp diced apple alongside this plate as well. If you want to fall in love with kale, rice and mushrooms – give this healthy-delicious bowl a try..
Veggies are in! And this bowl is loaded with them. Onions, kale, cilantro, mushrooms all infused with peanut-ginger-garlic flavor. Dive into a bowl of veggies this January – don’t wait for spring to start a salad habit. Plus, cooked or roasted veggie salads are the perfect combination of fresh produce and warm home-cooked meals.
Mushroom Kale Rice Bowl
4 cups cooked brown rice
4 cups Peanut Ginger Kale
2 portobello mushrooms, sliced into strips
1 tsp tamari or soy sauce
1 Tbsp safflower oil
salt/pepper for mushrooms
2 Tbsp peanuts
1/4 cup fresh cilantro
1. Prepare the Spicy Peanut Ginger Kale. Set aside.
2. Cook your brown rice or heat pre-cooked rice packets – about 4 cups.
3. In a skillet, over high heat, add the safflower oil. When oil is hot, add in the sliced mushrooms. Saute until tender. Both sides. Add in the 1 tsp of tamari. Salt and pepper the mushrooms to taste. With the pan still hot, add in some of the kale salad and toss gently with the mushrooms.
4. Assemble the bowl or bowls. Add a bottom layer of rice. Then top with a generous portion of kale salad. Then top off with the kale mushroom skillet mixture. Garnish with peanuts and fresh cilantro. Serve warm.
Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!
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