Mushroom Rice Poke Bowl
Earthy mushrooms, warm rice, and tons of fresh veggies come together in these Mushroom Rice Poke Bowls. These mushroom rice bowls are easy to make, great for meal prep, and ready in just half an hour.
Ingredients
Rice
- 1 Cup Dry Sushi Rice, Pearl Rice or rice of choice
- Pinch Salt
Mushrooms
- 8 Ounces Portobello Mushrooms thinly sliced
- 2 Tablespoons Balsamic Vinegar
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Maple Syrup
- 1 Tablespoon White Miso
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Bowl
- 2 Ounces Raw Spinach
- 2 Cups Shelled Edamame cooked from frozen
- 2 Carrots julienned or shredded
- ¼ Small Red Cabbage sliced
- Microgreen Sprouts
- Sesame Seeds
Instructions
- Cook the rice according to the package directions. Be sure to add a pinch of salt to the pot.
- Meanwhile, cook the mushrooms. Add the mushrooms, balsamic vinegar, rice vinegar, maple syrup, miso, oregano, salt, and pepper to a non-stick pan over medium heat. Cook 5-7 minutes, until the mushrooms are soft.
- Divide the rice, mushrooms, and veggies into bowls. If desired, use some of the liquid from the mushrooms as a sauce. Sprinkle with sesame seeds. Enjoy!
Nutrition
Calories: 346kcal | Carbohydrates: 66g | Protein: 13g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Sodium: 793mg | Potassium: 889mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6834IU | Vitamin C: 26mg | Calcium: 133mg | Iron: 4mg