Maple Miso Mushroom Bowls
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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 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.
Helpful Items For This Recipe:
Calories: 507kcal | Carbohydrates: 54g | Protein: 20g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 477mg | Potassium: 1058mg | Fiber: 10g | Sugar: 19g | Vitamin A: 3102IU | Vitamin C: 69mg | Calcium: 184mg | Iron: 4mg