Avocado-miso-mushroom bowl

Indulge in a delectable blend of creamy avocado, savory miso, and earthy mushrooms in this tantalizing bowl bursting with umami flavors.

Ingredients:

• 2 tablespoons toasted sesame oil or extra-virgin olive oil
• 1 tablespoon reduced-sodium tamari soy sauce
• 1 tablespoon mirin
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 2 teaspoons crushed gomashio, for topping
• 2 tablespoons organic miso paste
• 3 tablespoons tahini paste
• 1/4 cup plus 2 tablespoons rice vinegar

Instructions:

1. Heat up the sesame oil or extra-virgin olive oil in a big frying pan over medium heat. Cook the mushrooms until they turn slightly golden, for about 3 to 4 minutes.
2. Pour the tamari sauce and cook for an additional 2 minutes. Use mirin to scrape off any browned bits from the bottom of the pan. Then, switch off the heat.
3. In a large mixing bowl, blend the dressing ingredients together. Mix in the grains with a spatula until they are fully covered. Add the cooked mushrooms and 3 cups of the leafy greens, gently tossing to ensure they are well coated with the dressing. Finally, garnish with avocado, the remaining greens, and gomashio.

Summary:

• Calories: 3807 kcal
• Fat: 105 g
• Protein: 90 g
• Carbs: 633 g
• Potassium: 4944 mg
• Magnesium: 1289 mg