Description
A savory and healthy vegan rice bowl with mushrooms, kale, and tomato-infused rice for a satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup long grain white rice
- 2 cups vegetable broth
- 1/2 cup cooked lentils
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces cremini mushrooms, sliced
- 2 tablespoons soy sauce or tamari
- 1 teaspoon cornstarch
- 2 teaspoons water
- 4 cups chopped kale
- 1 teaspoon olive oil
- 1 garlic clove, minced
- 1 tablespoon water
- Pinch of salt
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add the diced onion and cook for 2 to 3 minutes until softened.
- Stir in the garlic, tomato paste, smoked paprika, and thyme, and cook for 30 seconds.
- Add the rice, vegetable broth, cooked lentils, salt, and black pepper.
- Bring to a boil, reduce the heat to low, cover, and cook for 15 to 18 minutes until the rice is tender. Fluff with a fork.
- While the rice cooks, heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add the sliced mushrooms and onion, and cook for 6 to 8 minutes until browned and softened.
- Stir in the garlic, soy sauce, tomato paste, smoked paprika, thyme, and black pepper.
- Pour in the vegetable broth and simmer for 2 minutes.
- In a small bowl, mix the cornstarch and water, then stir it into the mushrooms.
- Cook for 1 to 2 more minutes until the sauce thickens and coats the mushrooms.
- In a separate pan, heat 1 teaspoon olive oil over medium heat.
- Add the kale, garlic, water, and a pinch of salt.
- Cook for 2 to 3 minutes until the kale is wilted and tender.
- Divide the tomato rice between bowls.
- Top with the saucy mushrooms and sautéed kale, then serve warm.
Notes
- Use tamari for a gluten-free option.
- For extra flavor, add a splash of balsamic vinegar to the mushrooms.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 0mg
Keywords: mushroom rice bowl, mushroom and kale bowl, plant based rice bowl, savory mushroom recipe, healthy vegan dinner, mushroom meal bowl