By boyfriend doesn’t crave veggies like I do. Sometimes I get sad about it because I want to share a salad with him. Most of the time he wants meat. 😄
On certain occasions, he agrees to order from Sweetgreen (salad chain), and I’m thrilled!
But. . . what’s better than ordering overpriced veggies bowls in soggy eco-friendly containers?
Making it yourself of course!
This one took a little longer than I wanted. But it came out even better than Sweetgreen’s. I changed a few things to simplify it, but my boyfriend approved so I think I got the flavors spot on.
If you meal prep, this would be a great recipe to add to your repotoire.
I think the secret to making this bowl amazing is the dressing. It makes the chicken really tasty. And, if you decide to make it with tofu, like Sweetgreen does, then it will flavor the tofu really nicely, too.
Why you’ll love this recipe:
- Cooking mushrooms down taste amazing because they get that “umami” flavor
- You’ll want to put this ginger-soy dressing on everything
- You can get your 5 to 9 servings of vegetables in one bowl. Yay, fiber!
Copycat Shroomami Bowl (not vegan)
Ingredients (for 2):
- 2 chicken breasts (or tofu)
- 2 portobello mushrooms, sliced thin
- 1 package crimini or button mushroom, sliced thin
- 2 cups kale (I used Tuscan kale from Trader Joe’s)
- 30 oz. wild rice (I used frozen Rice Medley from Trader Joe’s)
- 1 hot house cucumber, peeled and sliced thin
Sesame-Ginger Dressing
- 1 Tbsp. soy sauce
- 1 tsp. ground ginger
- ½ tsp. ground garlic
- 2 tsp. sesame oil
- 1 date, roughly chopped (or 2 tsp. honey)
- 1 lime, juiced
- ¼ cup cilantro
- 2 tbsp. sunflower seed butter (almond or peanut butter)
- ¼ cup water
Directions:
- Preheat oven to 400 F.
- Saute mushrooms. In a large saute pan, saute the mushrooms until slightly golden brown, about 10 minutes. Use a little oil or butter to cook them in. There should be no more juice in the pan when they’re done. Be sure to salt and pepper them. Place cooked shrooms on a baking tray and set aside. (See a visual guide to cooking them in the pictures below)
- Cook chicken. Meanwhile, in the same pan, cook the chicken breast (or tofu). I seasoned it with just salt and pepper and used sesame oil to cook it. Brown each side. Then, place chicken breast on the baking pan (you’ll finish cooking it in the oven) with the mushrooms that are hanging out.
- Finish chicken in oven. Place the baking tray in the oven for 10 minutes, or the chicken’s internal temperature reaches 165 F. When done, let it rest 5 minutes. Then, slice and chop up chicken to add to your bowl. The mushrooms are fine in the oven and a few should get a little crispy.
- Heat the rice. I used frozen rice so it only took 10 minutes to prepare. But, if you are making it from scratch start it early on so it’s ready in time.
- Make the dressing. In the meantime, make the dressing. Blend all the dressing ingredients until well blended. I did this in a magic bullet blender. I also added a sprinkle of Chile-lime seasoning (also from Trader Joe’s) to add a little spice.
- Assembly. A large bowl is best. This recipe is meant for 2 bowls. Start with the kale, then place ingredients around the side of the bowl in a neat pattern (if you’re slightly anal like me). In a clockwise pattern, add the warm rice, then the cucumbers, then the mushrooms, then the chicken, and a few leaves of cilantro on top. Drizzle the dressing all over to your heart’s delight. Then, eat.
Sit back and enjoy. See, who needs Sweetgreen anymore!
Copycat Shroomami Bowl (not vegan)
Okay, it’s not an EXACT copy, but the biggest thing here was nailing the dressing and the shrooms. This bowl is healthy, delicious, and makes you feel like you’re eating at a fancy spa in California. Hope you enjoy it!
Ingredients
Ingredients (for 2):
- 2 chicken breasts or tofu
- 2 portobello mushrooms sliced thin
- 1 package crimini or button mushroom sliced thin
- 2 cups kale I used Tuscan kale from Trader Joe’s
- 30 oz. wild rice I used frozen Rice Medley from Trader Joe’s
- 1 hot house cucumber peeled and sliced thin
Sesame-Ginger Dressing
- 1 Tbsp. soy sauce
- 1 tsp. ground ginger
- ½ tsp. ground garlic
- 2 tsp. sesame oil
- 1 date roughly chopped (or 2 tsp. honey)
- 1 lime juiced
- ¼ cup cilantro
- 1 tbsp. sunflower seed butter almond or peanut butter
- ¼ cup water
Instructions
Directions:
- Preheat oven to 400 F.
- Saute mushrooms. In a large saute pan, saute the mushrooms until slightly golden brown, about 10 minutes. Use a little oil or butter to cook them in. There should be no more juice in the pan when they’re done. Be sure to salt and pepper them. Place cooked shrooms on a baking tray and set aside.
- Cook chicken. Meanwhile, in the same pan, cook the chicken breast (or tofu). I seasoned it with just salt and pepper and used sesame oil to cook it. Brown each side. Then, place chicken breast on the baking pan (you’ll finish cooking it in the oven) with the mushrooms that are hanging out.
- Finish chicken in oven. Place the baking tray in the oven for 10 minutes, or the chicken’s internal temperature reaches 165 F. When done, let it rest 5 minutes. Then, slice and chop up chicken to add to your bowl. The mushrooms are fine in the oven and a few should get a little crispy.
- Heat the rice. I used frozen rice so it only took 10 minutes to prepare. But, if you are making it from scratch start it early on so it’s ready in time.
- Make the dressing. In the meantime, make the dressing. Blend all the dressing ingredients until well blended. I did this in a magic bullet blender. I also added a sprinkle of Chile-lime seasoning (also from Trader Joe’s) to add a little spice.
- Assembly. A large bowl is best. This recipe is meant for 2 bowls. Start with the kale, then place ingredients around the side of the bowl in a neat pattern (if you’re slightly anal like me). In a clockwise pattern, add the warm rice, then the cucumbers, then the mushrooms, then the chicken, and a few leaves of cilantro on top. Drizzle the dressing all over to your heart’s delight. Then, eat.
Notes
Sit back and enjoy. See, who needs Sweetgreen anymore!
