Miso Mushroom Quinoa Bowls with Spicy Sesame Kale

Miso Mushroom Quinoa Bowls.jpg

I made these bowls the Sunday after Thanksgiving. We were craving spicy, Asian flavors and LOTS of veggies after the feast that ensued the previous few days. 

I've been loving miso lately. It's salty, well-rounded, and full of umami flavor that really pulls this entire dish together. Plus, it offers a hearty dose probiotics to keep your gut happy. Make sure to look for organic miso. One tub usually lasts for months in my fridge. And if you're avoiding soy, try chickpea miso. It's becoming more prevalent in grocery stores these days. 

This dish is also perfect for meal prep. You can make each component several days ahead. Then simply reheat and assemble the dishes for an easy weeknight meal. 

Miso Mushroom Quinoa Bowls with Spicy Sesame Kale

Serves 2 | 30 minutes 

For the Miso Mushrooms:
1 Tbs. avocado oil
12 ounces mixed mushrooms, sliced (I used cremini + shiitake)
2 tsp. ginger, minced
1 clove garlic, minced
2 tsp. white miso paste
2 tsp. brown rice vinegar

In a large skillet, heat avocado oil to medium-high and add mushrooms. Cook until mushrooms are golden brown (8-10 minutes). Drizzle in extra oil if the pan looks to dry, then sauté the ginger + garlic for 60 seconds until fragrant. Turn off the heat.

Mix the miso paste together with the brown rice vinegar in a small bowl. Add to pan with mushrooms and stir to combine. Taste for salt and adjust seasoning as needed. 

For the Spicy Sesame Kale:
1 Tbs. raw sesame seeds
1 Tbs. avocado oil
2 scallions, thinly sliced
1 clove garlic, minced
1 head lacinato kale, finely chopped
1 tsp. sesame oil
1 tsp. low sodium tamari
Korean red pepper flakes (to taste)

Heat a large skillet to medium heat. Add sesame seeds and toast until fragrant and light golden brown. Transfer to small bowl and set aside. 

Add avocado oil to same skillet and heat to medium. Sauté scallions and garlic for a minute or so until fragrant. Add kale + a splash of water and cook until just tender and the water has evaporated (4-5 minutes). Stir in sesame oil, tamari, red pepper flakes, and toasted sesame seeds. 

(To save on clean-up, I cook the mushrooms first and transfer them to a bowl. Then wipe down the skillet and use it again to cook the kale.)

To serve:

2 cups Perfectly Cooked Quinoa
1 tsp. low sodium tamari
2 scallions, thinly sliced
1/4 cup kimchi

Mix tamari with warm quinoa and divide between two bowls. 

Portion the mushrooms and kale into bowls next to the quinoa. Top with scallions and serve with kimchi. 

Notes: If you're avoiding soy, use swap coconut aminos for the tamari and chickpea miso for the traditional white miso.