I don’t like spending a ton of money on takeout during the week, but I love a lot of the fast-casual spots that offer healthier options than traditional fast-food places. So, I made a copycat of Sweetgreen’s delicious Shroonami Bowl for a fraction of the price. I never use the dressing they provide, and I don’t care for the beets they usually add, but this recipe is an easy lunch dupe to try.
Ingredients
Ginger Miso Dressing
2 T white miso
2 T soy sauce
2 T rice wine vinegar
½ teaspoon sesame oil
2 T mirin
1 ” knob ginger peeled and minced
1 garlic clove minced
¼ cup grapeseed oil
Spicy Sunflower Seeds
1 cup raw sunflower seeds
1 T chili powder
1 T grapeseed oil
1 clove garlic minced
½ teaspoon red chili flakes
Sauteed Mushrooms
2 large portobello mushrooms washed, stemmed, cut into 1” pieces
1 cup white mushrooms cut into large bite-sized pieces
1 T grapeseed oil
Sesame Tofu
¾ lb extra firm tofu drained and pat dry with a paper towel, cut into bite-sized pieces
1 T grapeseed oil
¼ cup scallions sliced thin
¼ cup soy sauce
¼ cup cilantro (chopped)
½ teaspoon sesame oil
Assembly
4 cups shredded kale
2 cups cooked wild rice warm
1 medium beet peeled, cut into bite-sized pieces
¾ cup bean sprouts
1 cup basil leaves
Instructions
Ginger Miso Dressing
Combine all ingredients until smooth. You can do this in a blender, but I just whisk it.
Combine the dressing and kale; let marinate while you prep the other components.
Spicy Sunflower Seeds
Mix all of the spicy sunflower seed ingredients on a lined sheet pan, then spread out in a thin layer. Bake at 350F for 15 minutes or until well toasted. Cool completely.
Sauteed Mushrooms
Heat the oil in a large frying pan over medium heat. Add the mushrooms and some salt, and saute until shriveled and dark brown.
Sesame Tofu
Heat some oil in the same pan over medium heat. Add the tofu and cook on all sides until golden. This does take some babying, but it’s well worth it. Transfer the tofu to a bowl and toss with the remaining ingredients.
Assembly
Place the rice at the bottom of a bowl and top it with the remaining ingredients. Drizzle over dressing to taste.