Shroomami Nourish Bowl

This is a take on one of my favorite rice bowls from Sweet Green. It seems like a lot of steps and ingredients, but each part is really quite simple to make. Just go part by part and you'll see it's not so difficult! The warm rice and tofu pair nicely with the fresh greens and raw beets, and everything is so deliciously good for you! It's even got 21 grams of protein per bowl.

Makes 2 large servings.


For the rice:

2 C. water

1/2 bouillon cube (or use vegetable stock to replace this & water)

1 C. brown rice

For the tofu:

4 half inch slices of a tofu block

small plate of flour

1 Tbsp. olive oil

For the mushrooms:

1 8 oz. pack white or baby bella mushrooms

1/2 shallot, minced

1 Tbsp. olive oil

Sprig of fresh dill (I find this to be a really important flavor - try not to skip if you can)

1/2 tsp. garlic powder

For the dressing:

2 Tbsp. tahini

3 Tbsp. soy sauce

1 1/2 Tbsp. apple cider vinegar

1 Tbsp. olive oil

For the raw goodies:

2 C. mixed greens (I did spinach and romaine lettuce)

1/2 C. sprouts (and some extra for garnish)

1/2 of a raw beet, sliced thin

Dill for garnish


Pour the brown rice into a medium saucepan with the water and the bouillon cube. Turn heat to high. When water begins to boil, turn heat to low and simmer, covered, for about 30 minutes, or until rice is tender and has fully absorbed all water. Do not stir the rice until it is done.

While the rice is cooking, slice your tofu and place onto a thick layer of paper towels. Place two or three more paper towels on top, and press lightly, to extract as much moisture as possible. Let them sit for 5 minutes. Once tofu is less soaked, squish each piece around in the flour, on all sides, until totally coated. 

Heat a medium sized pan on medium heat and cook the tofu for 5 minutes, or until golden brown, on each side. Then cut into large cubes and set aside.

Using the same pan on medium heat, add the Tbsp. of olive oil, mushrooms, and shallots. Stir and flip mushrooms every minute, and cook until tender and lightly browned - about 7-10 minutes. Add dill and garlic powder, toss, and cook for one more minute. Turn off heat.

Mix all ingredients for the dressing in a small bowl and set aside.

In a large mixing bowl, add the cooked rice, 2 C. mixed greens, 1/2 C. sprouts, and dressing. Mix until everything is coated evenly in the dressing. Scoop the mixture into two serving bowls, then top with fried tofu, mushrooms, raw beet slices, sprouts, and a sprinkle of fresh dill. Enjoy!!

Photos by me.