Ì첩ÌåÓý

Ingredients

• 4 large Portobello mushrooms, sliced into ½ inch thick slices
• 1 tablespoon coconut aminos, low sodium soy sauce or low sodium tamari
• 1 teaspoon sesame oil
• 1 teaspoon miso paste
• 1 garlic clove, finely minced
• Fresh black pepper
• 4 cups mixed greens
• 2 cups cooked brown rice
• 1 cup shredded cabbage
• 1 cup grated carrots or carrot ribbons
• 2 cups shelled edamame (thawed if frozen)
• Ginger miso tahini dressing

Optional Toppings

• Sesame seeds
• Scallions
• Bean sprouts
• Avocado

Directions

1. Cook the mushrooms: Heat a large skillet over high heat. Add mushrooms, lower heat to medium high and cook for 8 to 10 minutes, stirring occasionally. As the mushrooms cook, they will release moisture. Meanwhile, mix the tamari, sesame oil, miso paste, and minced garlic in a small bowl. Once the moisture has burned off, add the tamari mixture and black pepper. Sauté until mushrooms have reabsorbed the liquid and have turned a golden brown.
2. While the mushrooms are browning, prep the remaining vegetables, defrost the edamame, warm the brown rice on the stovetop or in the microwave, and prepare the dressing.
3. Assemble: Starting with a bed of lettuce, divide ingredients equally between 4 wide shallow bowls or storage containers.
4. Add optional toppings if desired, then drizzle with dressing./li>