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Mushroom Kale Rice Bowl

By kathypatalsky |

Mushroom Kale Rice Bowl

Mushroom Kale Rice Bowl

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..

Rice Bowl

Vegan Rice Bowl

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
serves 4

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

To Make:

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.

Paired with fresh chopped apples

Paired with fresh chopped apples

Read more from Kathy on Kathy’s blog, Healthy. Happy. Life!

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More on Family Kitchen:

19 Ways to Detox Your Diet in 2012

Tofu Broccoli Cashew Bowl with Couscous

25 Healthy Foods to Add to Your Diet in 2012

15 Ways to Cook with Tofu

More on Babble

About kathypatalsky



Kathy Patalsky is a blogger, author and photographer. Her website features creative vegan recipes. She is the author of 365 Vegan Smoothies (Spring 2013). She is also the founder of

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4 thoughts on “Mushroom Kale Rice Bowl

  1. Amy S. says:

    I’m not vegan, but I love healthy foods and veggies (especially kale!!). I saw this recipe today and just finished my meal – delicious! Thanks so much for the wonderful recipe. I plan to make it many more times.


  2. MostlyFlumxd says:

    Is it just me or do you not mention the mushrooms in the ingredients list? I will assume they are portobellos and how much. Thanks for the recipe.

  3. MostlyFlumxd says:

    Oh geez. I see it. I need to leave this desk and take a nap. Thanks.

  4. Courtney Caron says:

    I just made this and it is seriously the most delicious rice bowl I have ever had. I left out the peanuts but used the peanut butter and left out 1 tb spoon of rice vinegar because it tends to over power my food. I also had no brown rice so I used wild. This is so good. Thanks!!!

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