Ingredients
- null 1 cup RiceSelect® Black Rice
- null 1/4 cup canola oil, divided
- null 1/2 lb cremini mushrooms, sliced
- null 1 tsp salt, divided
- null 1 tsp black pepper, divided
- null 8 cups kale leaves, chopped
- null 1 large baked sweet potato, peeled and sliced
- null 1 avocado, halved, pitted, peeled and sliced
- null 1/4 cup white miso
- null 1/4 cup sesame oil
- null 1/4 cup + 1 tbsp maple syrup
- null 2 tbsp lemon juice
- null 2 1/2 tsp minced fresh ginger
- null 2 cloves garlic, minced
- null 1/2 tsp cayenne pepper
- null 2 tbsp toasted sesame seeds
Instructions
- Rice Bowl: Prepare rice according to package directions
- Meanwhile, heat 2 tbsp oil in large skillet set over medium-high heat; cook mushrooms; season with half the salt and black pepper, for 5 to 8 minutes or until starting to brown. Transfer to plate and keep warm.
- Add remaining oil to skillet. Reduce heat to medium; add kale and remaining salt and pepper and cook for 3 to 5 minutes or until wilted.
- Divide rice among 4 shallow bowls. Top with mushrooms, kale, sweet potato and avocado.
- Miso Dressing: Meanwhile, in medium bowl, whisk together miso, sesame oil, maple syrup, lemon juice, ginger, garlic and cayenne pepper.
- Drizzle dressing over each serving. Garnish with sesame seeds.
- Tip: For additional protein, top each bowl with tofu, chicken, beef, chick peas or a soft-boiled egg.