Go Back
Print Recipe

Shroomami Bowl with Miso Tahini Dressing (Sweetgreen Copycat)

A home-made take on the Sweetgreen classic Shroomami Bowl
Servings: 4

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