Savory Vegetarian Mushroom Kale Larb Bowls
These vibrant bowls combine earthy mushrooms and nutrient-rich kale for a satisfying vegetarian meal.
Servings: 4 servings
Calories: 350kcal
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Vegetables
- 4 cups Fresh Kale Chopped, rinsed, and dried.
- 2 cups Mushrooms Finely chopped, shiitake or button.
- 2 cloves Garlic Minced.
- 1 medium Shallot Finely chopped.
Fresh Herbs
- 1/4 cup Mint Chopped.
- 1/4 cup Cilantro Chopped.
Condiments
- 2 tablespoons Lime Juice Juice of one lime.
- 2 tablespoons Soy Sauce Low-sodium.
- 1 pinch Chili Flakes Adjust based on heat preference.
- 1 tablespoon Sesame Oil Toasted.
Base
- 2 cups Rice or Quinoa Cooked.
- 1/4 cup Peanuts Chopped roasted.
Instructions
- Prepare your ingredients: wash and chop the kale, finely chop the mushrooms, garlic, shallots, and fresh herbs.
- Heat a large skillet over medium heat and add sesame oil. Sauté shallots for about 2 minutes until translucent.
- Add minced garlic and stir for an additional minute.
- Add chopped mushrooms and cook for 5-7 minutes until golden brown.
- Add chopped kale and cook for another 3-4 minutes until wilted.
- Whisk together soy sauce, lime juice, and chili flakes in a small bowl, then pour over the mixture in the skillet.
- Cook for an additional 2-3 minutes to meld flavors.
- Prepare rice or quinoa according to package instructions.
- Assemble bowls with rice or quinoa at the bottom, topped with the mushroom and kale mixture.
- Sprinkle with chopped peanuts and fresh herbs before serving.
- Serve immediately while warm, optionally with lime wedges.
Notes
Leftovers can be stored in an airtight container for up to three days. For freezing, store components separately.