Mushroom Kale Bowl

Our Mushroom Kale Bowl recipe is an excellent example of how to build the perfect salad. It combines leafy vegetables (kale, basil), cruciferous vegetables (kale), non-starchy vegetables (bean sprouts, beets), whole grains (rice), legumes (tofu), seeds (sunflower seeds), and extras (mushrooms) to create a salad that is both satiating and satisfying. Top it with our oil-free Sesame Ginger Miso Dressing for a health-promoting meal packed with flavor, plus use it as a template to create dozens of other creative mixes that maximize the vitamins and nutrients found in plant-based foods.


  • Mushroom Kale Bowl
  • 1/4 cup wild rice, cooked
  • 2 cup kale, shredded
  • 1/2 cup Portobello Sauce
  • 1/2 cup Baked Tofu
  • 1/4 cup beets, raw, sliced
  • 1/4 cup bean sprouts
  • 2 tablespoons basil leaves
  • 2 tablespoons Spicy Sunflower Seeds
  • Portobello Sauce
  • 1 cup mushrooms, chopped
  • 1 cup Homemade Nut Milk or store-bought plant-based milk
  • 1/2 cup onion, chopped
  • 1 1/2 teaspoons tamari, low-sodium
  • 1 1/2 teaspoons tomato paste
  • 3/4 teaspoon maple syrup
  • 1/2 teaspoon garlic, minced Freshly ground black pepper
  • Spicy Sunflower Seeds
  • 1/4 cup sunflower seeds, raw
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic, minced Dash red chili flakes
  • Miso Sesame Ginger Dressing
  • 1/4 cup warm water
  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari, low-sodium
  • 2 tablespoons white miso paste
  • 1 tablespoon mirin
  • 1 1/2 teaspoons red chili flakes (optional)
  • 1/4 teaspoon garlic, minced
  • 1/4 teaspoon ginger, minced
  • Freshly ground black pepper
  • PREP TIME 30
  • COOK TIME 40
  • Serves 2


Miso Sesame Ginger Dressing

  1. Combine all ingredients in mixer and pulse until smooth.

Portobello Sauce

  1. Sauté mushrooms and onions in a nonstick skillet over medium heat for 5–10 minutes.
  2. Add tamari, tomato paste, maple syrup, garlic and black pepper. Cook for 2 minutes.
  3. Whisk in nut milk and cook for 10–15 minutes or until thickened.

Spicy Sunflower Seeds

  1. Preheat oven to 350°F.
  2. Toss sunflower seeds and seasonings together in a small bowl.
  3. Spread onto a baking sheet and bake 15 minutes or until well toasted.

Mushroom Kale Bowl

  1. Add kale to the bottom of a bowl. Top with remaining ingredients and a drizzle of Miso Sesame Ginger. Can be served warm (Portobello Sauce and Baked Tofu) or cold.