Avocado-Miso-Mushroom Bowl

Serves 2



  • 2 tablespoons toasted sesame oil or extra-virgin olive oil
  • 6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
  • 1 tablespoon reduced-sodium tamari soy sauce
  • 1 tablespoon mirin
  • 4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
  • 4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
  • 1 ripe avocado, pitted, peeled, and thinly sliced
  • 2 teaspoons crushed gomashio, for topping


Creamy Miso-Tahini Dressing:

  • 2 tablespoons organic miso paste
  • 3 tablespoons tahini paste
  • 1/4 cup plus 2 tablespoons rice vinegar

  1. In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
  2. Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
  3. In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

Cooks' Note:
Gomasio, aka Japanese sesame salt, can be purchased in the Asian spice section of some grocery stores and online at Amazon.com.