Seared Mushroom Rainbow Bowls
with Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
890 /serving
This one is a feast for the eyes as well as the stomach, and it’s plant-based to boot. Slivers of ruby-coloured red cabbage, golden kernels of corn and emerald-hued broccoli turn this rice bowl into a jewel-toned and very photogenic dinner. Top it with tender, grilled portobello mushrooms, crunchy spiced cashews and a scattering of fresh parsley, dressed with a sweet and nutty maple-tahini vinaigrette.
We will send you:
- 100g Shredded red cabbage
- 15ml Minced garlic
- 1 Bunch of parsley
- 1 Ear of corn
- 200g Chopped broccoli
- 2 Portobello mushrooms
- 165g White rice
- 30ml Apple cider vinegar
- 25g Roasted cashews
- 15ml Tahini
- 15ml Maple syrup
- 7.5g Summer Harvest & Chives spice blend (salt, garlic, dried carrot, red bell pepper, curry powder, sugar, sunflower oil, onion, black pepper, basil, oregano, marjoram, parsley, chives)
Contains: Sesame seeds, Sulphites, Cashews
You will need:
Medium pot
Large pan
Olive oil
Oil
Salt & pepper
Total Fat
48 g
Saturated Fat
7 g
Sodium
350 mg
Total Carb
105 g
Sugars
16 g
Protein
17 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Mise en place
While the rice cooks, roughly chop the parsley leaves and stems. Shuck the corn and slice the kernels off the cob. Cut the mushrooms into ½ inch slices. In a large bowl, make the salad by combining ½ the apple cider vinegar with 3 tbsp olive oil (double for 4 portions); season with ⅓ of the spice blend and S&P to taste. Add the cabbage, broccoli and ½ the parsley; toss to combine.
Make the tahini vinaigrette
In a small bowl, combine the tahini, maple syrup and remaining vinegar with 3 tbsp olive oil (double for 4 portions); season with S&P to taste.
Toast the cashews
Heat a large, dry pan on medium-high. Add the cashews; season with ½ the remaining spice blend. Toast, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Transfer to a bowl. Reserve the pan.
Cook the mushrooms & corn
In the same pan, heat a drizzle of oil on medium-high. Add the corn, mushrooms and garlic; season with the remaining spice blend and S&P. Cook, stirring occasionally, 5 to 7 minutes, until browned.
Plate your dish
Divide the rice between your bowls. Top with the cooked vegetables and the salad. Drizzle with the tahini vinaigrette. Garnish with the spiced cashews and remaining parsley. Bon appétit!
