Maple Miso Mushroom Rice Bowls are one of my favorite weeknight dinners because they’re exploding with flavor and come together super quick. They’re made with brown rice, cauliflower rice, edamame, crisp radishes, bok choy, and my favorite—maple miso butter mushrooms.
Hoooooly YUM! These Maple Miso Mushroom Rice Bowls are BOMB! Trust me when I say this: you’re going to be making these ALL. THE. TIME.
These bowls deserve all the credit. Just look at them, they’re beautiful! I might be biased, but I think it’s one of the best healthy bowl recipes out there.
Juicy mushrooms in a sweet, salty and sticky sauce served over a mixture of brown rice and cauliflower rice with bok choy and edamame. YES PLEASE!
So if your New Years resolution is to eat a more plant-based diet, then this is the perfect vegetarian recipe for you.
I’ve been keeping this one a secret for a while and I’m so excited to finally share it with all of you!
Bowl Recipes Are The Best
It’s no secret that everything tastes better in bowls. Specifically rice bowls with maple miso butter mushrooms.
I eat most of my meals in bowl form, even if they aren’t typically meant to be in a bowl—I’ll find a way to make it work!
I could 1000% eat these every single day of my life, so that should tell you something! The flavor from the miso butter mushrooms is out-of-this-world delicious. The miso butter sauce is what flavors the rest of the bowl and it’s just SO GOOD.
When all of the ingredients are combined, they create an explosion of flavors and textures. I’m currently obsessed with this one and once you try it you’ll know why.
How To Make A Rice Bowl
Making a rice bowl is super simple! If you want to make your own at home, think about all the ingredients you’d like to have in your bowl and just throw them all together. Rice bowls are always best with sauce, so don’t forget to add that!
A rice bowl can be anything you want it to be, from healthy wild rice bowls to sushi bowls and everything in between.
In this brown rice bowl recipe, we’re combining all my favorite ingredients: miso mushrooms, bok choy, edamame, crisp radishes, and sesame seeds.
All of those mouthwatering ingredients get placed over a combination of brown rice and cauliflower rice.
My local grocery store sells a combination of cauliflower rice and broccoli rice together, so I usually go for that.
I love how tender broccoli rice is and when the three of them are combined, it creates the best texture while remaining pretty low carb since you only have to use half the amount of rice you would normally use in a rice bowl.
You can choose to make the base whatever you feel like using! Whether its completely made up of vegetable rice, brown rice, or a combination of the two is up to you!
Maple Miso Butter Mushrooms Are The Best Part Of This Bowl
I love anything with miso butter. There’s nothing better than that salty, umami flavor that’s used in so many Asian dishes. I’ve been using this miso butter recipe on lots of things lately. Like miso butter salmon and miso butter bacon—yes bacon!
Anything with miso is my favorite because it adds so much flavor and I’m obsessed with anything Asian inspired.
I used shiitake mushrooms to make these, but you can also use sliced baby bella mushrooms or portobello mushrooms if you prefer.
What Is Miso Paste?
If you’ve never had miso before, it’s basically the key ingredient in most Asian recipes. The texture of miso paste is similar to peanut butter and is a cultured mixture made from soybeans, grains, salt, and koji (a type of mold).
There are thousands of varieties of miso, but this recipe uses red or white miso paste.
What Is The Difference Between Red And White Miso Paste?
Red miso paste is darker in color and has a funkier, saltier flavor. This is because it’s been fermented longer to produce a stronger flavor. It’s usually made with a higher proportion of salt and soybeans.
White miso paste is is lighter in color and tends to be sweeter in flavor because it’s fermented for only a short period of time. It’s made with less soybeans and more grains like white rice.
How To Store Miso Paste
Miso paste can be kept in the refrigerator for up to a year. Miso is a preservative and due to its high salt content it can be kept for a long period of time.
How To Make Maple Miso Mushroom Bowls
1. Cook the rice. First, cook the rice according to the package instructions. When the rice is finished cooking, add the cauliflower and cook for 5 more minutes.
2. Prepare the ingredients. While the rice is cooking, prepare the rest of the bowl ingredients: thinly slice the radishes, cook the edamame according to package instructions, and prepare the miso mushrooms.
3. Cook the miso butter mushrooms. Melt butter in a pan over medium heat, add the miso paste, maple syrup, ginger, garlic, rice wine vinegar, sesame oil, and olive oil. Increase the heat to medium-high, and bring the mixture to a boil. Make sure you’re stirring constantly so everything gets combined. Add the mushrooms to the pan and mix until they’re fully coated, cooking for 3-4 minutes. Add the bok choy and cook for another 1-2 minutes.
4. Assemble the bowls. Divide the brown rice and cauliflower rice mixture between two bowls, then top them with the miso mushrooms, bok choy, edamame, sliced radishes, scallions, and a sprinkle of sesame seeds.
5. Fry the eggs. Using the same pan you cooked the mushrooms and bok choy in, melt 1 tbsp of butter over medium-high heat. Crack 2 eggs in the pan and fry them for 2 minutes, covered. When all but the yolk is cooked, transfer the fried eggs to the bowls.
If you like a little heat, add a drizzle of Sriracha!
- Cook the rice
- Cook the miso butter mushrooms
- Assemble the bowls
- Fry the eggs
That’s all there is to it!
Other Healthy Dinner Bowls You Might Like
- Slow Cooker Chili Lime Pulled Chicken Bowls
- Crispy Quinoa Bowls
- Whole30 Egg Roll In A Bowl Recipe
- Blackened Shrimp Taco Bowls
More Vegetarian Recipes
- Vegetarian Stuffed Peppers
- Creamy Mushroom Hasselback Potato Gratin
- Mushroom Bolognese
- Creamy Tuscan Kale Pasta
WANT TO TRY THIS MAPLE MISO MUSHROOM BOWL RECIPE?
PIN IT to your vegetarian recipes, dinner recipes, or easy healthy bowl recipes board to save it for later!
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Maple Miso Mushroom Bowls
Maple Miso Mushrooms
- 8 oz shiitake mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons red or white miso paste
- 2 tablespoons maple syrup
- 1-2 tablespoons fresh grated ginger
- 3 cloves garlic, minced
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon sesame oil
- 1 teaspoon olive oil
For the bowls
- 3 heads baby bok choy, chopped
- 1/2 cup brown rice
- 1 cup cauliflower or broccoli rice, or both!
- 2 eggs
- 4 radishes, thinly sliced
- 1/2 cup frozen shelled edamame
- 2 tablespoons scallions, thinly sliced
- white sesame seeds
- salt and pepper
For the bowls
- Cook the rice according to the package instructions. When the rice is finished cooking, add the cauliflower rice, mix with 1/2 tbsp of extra virgin olive oil, salt, and pepper. Cover for 5 minutes.
- While the rice is cooking, prepare the rest of the bowl ingredients: slice the radishes thin, cook the edamame according to package instructions, and prepare the miso mushrooms.
Maple miso mushrooms
- Melt butter in a pan over medium heat, then add the miso paste, maple syrup, ginger, garlic, rice wine vinegar, sesame oil, and olive oil. Increase the heat to medium-high, and bring the mixture to a boil, stirring constantly to combine.
- Add the mushrooms to the pan and mix until fully coated. The miso sauce will be thick and slightly clumpy at first, but when the mushrooms begin to soften they will release water and thin out the sauce. Cook the mushrooms for 3-4 minutes, then add the bok choy and cook for another 1-2 minutes, stirring occasionally.
- To assemble the bowls, divide the brown rice and cauliflower rice mixture between two bowls, then top them with the miso mushrooms, bok choy, edamame, radishes, scallions and sesame seeds.
- Once you have removed the mushrooms and bok choy from the pan, heat 1 tbsp of butter over medium-high heat. Crack the eggs in the pan, and fry them for 2 minutes, covered. Transfer them to the bowls when finished and serve.