mushroom buddha bowl

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)!  Vegan &amp; Gluten-Free.

Miso Mushroom Bowl

short-grain brown rice, uncooked

portobello mushrooms, sliced int 1/2 inch slices.

olive oil

salt and pepper

cabbage

matchstick carrots (or grated)

daikon (or radishes) or cucumbers

avocado

edamame

baby spinach

Scallions, Sprouts, Sesame seeds

sesame oil

rice vinegar

maple syrup

miso

soy sauce or Braggs Liquid Aminos

water

garlic clove

ginger

salt

cayenne

Cook Mushrooms

Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)

While the mushrooms are browning, prep the remaining veggies. 

Feel free to warm the edamame in the rice water (see photo).

Make the dressing

 place everything in a blender and blend until smooth.

Assemble the bowls

Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.

Love it! I have my own version I got from this book.

https://tinyurl.com/PlantBasedCookbk

It's all about the sauce and the seared mushrooms with this one. So delicious. I also gave the cabbage, spinach, and carrots a quick dip in hot water to warm and soften them up. Will definitely be making this one again-- thanks Sylvia!

Loved it! You'll want extra sauce for other dishes. It's now a new favorite sauce. I plan on making this dish again soon and varying the veggies so it will be a whole other meal. Thank you once again Sylvia.

My husband and I are not big fans of mushrooms. Due to their extraordinary health benefits we have been forcing ourselves to eat them. We tried this recipe for our endeavor. We can agree without reservation this might be one of the best tasting bowls we’ve ever had!! Highly recommend this!

I made this for dinner tonight and without exaggeration, it was one of the best meals I’ve ever had! I followed the recipe as per the instructions, it was simple to make and so pretty to look at.  Thank you again Sylvia! Every recipe I’ve tried has been a winner. I’ve told all my friends about your blog and everyone who has checked it out is as happy as I am about finding your blog. Everyone, please do make a double recipe of the dressing, you will not regret it.

I have made this amazing recipe twice - can definitely see this becoming a go-to meal! Super easy and I found the ingredients for the miso dressing were staples in my pantry. I added some quick pickles and kimchi. So good!!!

The miso dressing is seriously so good, I could drink it. I usually don’t like sesame oil. But it’s all perfectly balance.  Would work well on any green crunchy salad.

super tasty！
Thank you for sharing
your recipes are always amazing

LOVE this recipe. The Miso Ginger dressing is so delicious! Such a refreshing, bright and nourishing meal!  Thanks for another great recipe. Sissy

My mom cannot stop raving about these bowls :) I made them for us last night and they were a hit. The dressing is absolutely delightful--I ate the leftover dressing with plain rice and I couldn't get enough of it. Will definitely be making this again.

This was so yummy, we had it two nights in a row.  Just a tip - this dressing goes farther than you'd think.  Stir it up a little before adding more.  We wound up with puddles in the bottom of the bowl due to misjudging this.  Delicious!  Thanks for sharing.

This recipe totally wow'd me. It is soooo good!! I did cut back on the salt. I added micro greens on top.

Simple, easy, delicious. 
Your recipes are incredible. 

I also like to quick pickle carrots or beets with this recipe! 
Thank you!

Skye&amp;James

so easy to make and full of flavor. Made it twice last week. I also added a few extra pickled veggies and pickled ginger. Love all your recipes.

Best buddha bowl dressing ever! Thank you!

Another delicious recipe- so good- a hit with everyone! Thank you! How long do you think the dressing can be kept in the fridge for?

I made this for dinner tonight . It was absolutely delicious . It is a fantastic recipe . A definite keeper . Thanks Silvia

Excellent sauce! We mix and match the bowls ingredients to whatever is in our fridge! Thanks!!

Easy and delicious.  This is a great vegetarian dish, perfect for Meatless Monday.  Or Tuesday, or Wednesday :-)

Lovely fresh and tasty salad bowl and delicious dressing. We used black and basmati rice and stir fried some garlic shoots to add to the bowl. The mushrooms are the highlight of the dish, many cooks just sauté mushrooms and this isn’t the right way to bring out the wonderful umami flavours. 
Thank you Sylvia for another super healthy and satisfying recipe for a main meal, which even the carnivore of the family loved.

I just made this for dinner and it is simply amazing!!! I wouldn’t change a thing. The dressing should be bottled and sold in stores so that people who don’t cook can enjoy it too. Thank you Sylvia

Delicious! Made at home a few times and it was a hit at our mother’s day brunch this year.

We absolutely love this beautiful and nutritious bowl. It’s perfect for a summer evening or heart weekend lunch and is good with quinoa as well. Thank you!

This is SO good. Another one of your recipes that will become a regular in my household. It was easy to use the veggies I had at home already.

Great recipe - even on soba noodles! I just doubled the sauce to ensure the noodles had lots of flavor too. I also used a little less oil than what is called for, and the sauce was still lovely :) Thank you!!

The dressing is sublime. Will use on fish and chicken in the future, and as salad dressing. Brilliant note on roasting mushrooms and cabbage with the sauce. I am a huge fan of the Paprika app and this recipe spurred me to create a new menu category, Veggie Reset. Do yourself a favor and make this and add to rotation!

Sylvia, this recipe is fantastic. The crunch, the flavor, the dressing… all so good. Great for a wonderful meatless meal. Thank you for your great recipes.

I love this reminder to make something fresh and tasty!  I love the suggestions for this bowl and I truly love the Miso Dressing!

Made it several times, it's so delicious! And this dressing's truly remarkable. Thank you for the recipe.

Loved all your Vegan recipes - helped me to follow a Vegan diet and my cholesterol is now in normal range

These recipes are slowing showing my husband (and I) how amazing veggie meals can be!

Delicious! My only swaps were regular brown mushrooms and radishes.  This recipe was sooo good!  Very filling.  I plan on making double next time for lunches through the week!

Delicious, especially the dressing! Love how flexible this meal is depending on what you have on hand. My partner loves these "bowls with a whole lot of things in them", as he says...this one was a hit

This was fantastic!  Added some snow peas to the bowl and sub'd chili flakes for the cayenne but otherwise followed the recipe.  My first of your vegan recipes and it was a smash hit - we'll definitely be making these regularly.  Thanks again Sylvia!

This was delicious!  The miso ginger dressing makes it.  I added in some steamed broccoli and some tofu sautéed in coconut oil with some gochugaro flakes and coconut aminos.  Everyone in my family loved this and I will definitely make it again.

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Top 2 mushroom buddha bowl recipes from across the web

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Miso Mushroom Bowl

Miso Mushroom Bowl

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