Portobello mushroom and brown rice bowl with kale tahini slaw


This Asian-inspired recipe is from the Bowl + Spoon cookbook by Sara Forte of the Sprouted Kitchen blog. The tahini dressing is basically the only thing that canĀ convince Kelly to eat kale. The dressing is a great one to have in the repertoire, as itĀ tastes good on just about anything.

Serves 4 (recipe has been doubled from the original).


  • 4 large portobello mushrooms
  • 4 tablespoons toasted sesame oil
  • sea salt and fresh ground pepper
  • 2 tablespoons tamari or low sodium soy sauce
  • Large bunch of lacinato (a.k.a. dinosaur) kale, stems removed
  • 2 carrots, grated
  • 6 green onions, white and green parts, chopped
  • 2 cups cooked brown rice
  • avocado (1/4-1/2 each per serve)
  • sunflower seeds


Preheat the oven to 375 degrees F and line a baking sheet with foil. Remove the stems from the mushrooms and rub both sides with the oil and a sprinkle of sea salt and pepper. Place them gill side up on the baking sheet and drizzle the tamari on top. Roast for 15-18 minutes until the mushrooms look soft and collapsed. Once cool, slice them thinly.

While the mushrooms cook, prepare the kale slaw. Finely chop the kale. In a large mixing bowl, combine the kale, shredded carrots, and green onions. Dress with Tahini Citrus Miso Dressing (see below).

Serve each bowl warm with a good portion of the kale, a scoop of rice, a mushroom, avocado, and a generous sprinkle of sunflower seeds.

Tahini Citrus Miso Dressing

Makes about 1 cup.


  • 1/2 cup tahini
  • 2 tablespoons white or yellow miso
  • 2 tablespoons honey
  • 1 tablespoons toasted sesame oil
  • 1 tablespoons apple cider vinegar (or rice wine vinegar)
  • 1/3 cup orange juice
  • sea salt and freshly ground pepper
  • lemon juice, to taste


In a mixing bowl, whisk together the tahini, miso, honey, and sesame oil to combine. Whisk in the vinegar, orange juice, salt, and pepper to taste. Thin with water or lemon juice, 1 tablespoon at a time, if needed. Taste and adjust seasoning. The dressing keeps well for about a month in a tightly sealed container in the fridge, so make lots.



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