I love me a good Shroomami bowl. The simple satisfaction of picking something up that’s packed with flavor and UMAMI like mushrooms and miso, but also filling with seasoned tofu and wild rice, AND is healthy and filled with all the greens and goods? Sign me up! The thing is, the price tag on buying these salads these days makes me want to hide the receipt and pretend I never saw it. Do I still stop by Sweetgreen every now and then as a treat? Sure I do! But I promise you this copycat Shroomami Bowl recipe will bring you all the satisfaction of the OG recipe, and more bang for your buck. Best part, you can meal prep and have one for several days throughout the week!
Shroomami Basics
Umami
Umami is that savory, filling deliciousness that makes you feel satisfied. Especially if you’re eating plant based, umami is important to consider as animal-based foods often naturally have umami. In this dish, we pack it with umami by adding roasted portabella mushrooms (hence shroomami). We also cook down the tofu and season with soy sauce for extra umami. Finally, the king of all umami is miso paste. It’s a fermented soy bean paste and it is packed with probiotics and flavor!
Preparing the Tofu
The key to making tofu taste good is adding tons of flavor and making sure the texture is on point. I recommend firm or extra firm tofu. Press it to release all the stored water then sear them up on a cast iron or saucepan. I seasoned mine with an all purpose seasoning (seasoning of all the things). Feel free to use what you have in the pantry, but you can use garlic powder, salt and pepper. The final step is adding a little bit of soy sauce at the end. It dries up and sticks to the tofu and gives you a bit of extra flavor.
The Dressing
Let’s just say, the dressing makes the salad! The actual Sweegreen Shroomami Bowl dressing is a miso-sesame-ginger dressing. I never could quite taste the ginger in the original dressing , and I do think my version might be even better than the OG. I make it extra creamy using tahini. Just take a blender cup and combine:
- Tahini
- Miso Paste
- Lemon Juice
- Coconut aminos (it is slightly sweet)
- Soy sauce
- Maple syrup
- salt and pepper
Blitz it up and you’ve got a creamy dressing you can keep in the fridge for up to a week! It’s great on this salad but also makes a yummy dip as well!
Assembling the Shroomami Bowl:
Greens -Sweetgreen uses curly kale, but I prefer steamed Lacinato. Since this is a warm bowl, kale holds up better than lettuce. You do not have to steam the kale beforehand, but I prefer to so it’s easier to chew.
Grains – The grains used here are wild rice. For me personally, this is a key component of a shroomami bowl. Wild rice takes a longer time to cook, so my tip is to soak it overnight and then cook it in an instant post. Here’s a recipe for cooking wild rice.
Toppings -Sweetgreen toppings are cucumbers, seed mix, sliced beets and basil. Basil is not in season so I didn’t want to pay extra, so I left that out. I also am not a huge fan of raw beets, so I swapped that with roasted butternut squash, but you can choose sweet potato or any topping you like. Instead of seed mix, I used sunflower seeds, which I just toasted on the stove for extra crunch but you can throw them in as is. Sunflower seeds are one of the most affordable nuts/seeds on the market!
It may seem like quite a few steps and quite a few ingredients, but the quantities listed makes enough for at least 4 servings. The salad is high in protein, micro-nutrients and is a fully balanced meal. If you’re taking it to work, your coworkers will be jealous!
So without further ado, here’s the recipe!
Shroomami Bowl with Miso Tahini Dressing (Sweetgreen Copycat)
Ingredients
Miso Tahini Dressing
- ⅓ cup Tahini
- 1 tbsp white miso paste
- 1 tsp sesame oil
- 1-2 tsp maple syrup (as desired)
- 1 tbsp coconut aminos
- 1 tsp soy sauce as desired
- 1 tbsp lemon juice
- salt to taste
Shroomami Bowl
- 1 cup Wild Rice
- 2 bunches lacinato kale steamed
- 16 oz cremini mushrooms cleaned, with stems removed
- 2 large portabella mushroom caps Chopped into cubes
- 1 english cucumber roasted
- 1 cup sunflower seeds roasted if desired
- 1 cup roasted butternut squash cubes optional
- 4 cloves garlic chopped
Instructions
Miso Tahini Dressing
- Combine all ingredients into a blender or a bowl
- Add water as necessary to thin it out. It should be thin enough to pour.
- Blend until smooth. If mixing in a bowl, whisk together until smooth. Add warm water to thin it out.
- Add salt to taste. Adjust lemon juice and maple syrup to preference.
- Store in a jar in the fridge for up to a week
Cook Wild Rice
- Soak wild rice for at least 4 hours or until husks start showing
- Boil on a stovetop or cook in Instant pot
Cook mushrooms
- Add 2 tbsp oil to a skillet (I use cast iron) and bring to medium-high heat
- Once oil is hot, add garlic and saute for a minute until garlic becomes slightly translucent
- Add mushrooms and saute on high heat until the mushrooms start releasing water and they become nice and glossy. Do not add salt until the mushroom liquid has evaporated.
- Add salt, pepper and set aside.
Prepare the tofu
- In the same pan you cooked the mushrooms, bring a few more tbsp oil to heat on medium-high
- Add the tofu and saute until all sides become slightly brown.
- Season with your favorite seasonings (I used seasoning of all the things), 1 tsp salt and pepper
- Add 2-3 tsp soy sauce and allow it to coat the mushrooms
- Remove from flame and set aside.
Assemble the bowl
- Lay one handful of Kale on a bowl
- Add a heaping spoon of mushrooms
- Add a heaping spoon of tofu
- Add a handful of sliced cucumbers
- Add 1/4 cup cubed roasted butternut squash
- Add 1-2 tsp sunflower seeds
- Drizzle with tahini dressing and serve!
Notes
- You can pre-assemble all the bowls by equally distributing them into containers and reserve the dressing to top on later on.
- You can also serve this family style.
- Feel free to substitute roasted butternut squash for any seasonal vegetable or raw sliced beets (as in the original Sweetgreen recipe)
- I steamed my Kale first, but you can use raw chopped kale as well or any green of your choice
- Measure portions of rice and toppings based on your preferencece
