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Miso Eggplant & Mushroom Bowl

Recreation of Sweetfin’s bowl using 100% plant-based and healthy ingredients.
Servings: 2 Bowls

Ingredients

Sushi Cauliflower Rice

  • 1 bag frozen cauliflower
  • 1 tbsp sesame oil
  • 1/2 tbsp rice vinegar
  • 1 tbsp sesame seeds
  • 1 tbsp nori flakes optional
  • 1 green onion diced

Miso Eggplant

  • 1 eggplant
  • 1 tbsp miso paste
  • 2 tbsp tamari or soy sauce

Mushrooms

  • 1 cup shiitake mushrooms
  • 1 cup shimeji mushrooms

Snow Peas

  • 1 cup snow peas
  • 1/2 juice of a lime
  • 1/4 tsp sea salt

Toppings

  • 1 radish
  • 1 tbsp lime ponzu sauce tamari or soy sauce work too
  • 1-2 green onions diced
  • 2 tbsp sundried tomatoes or 6-8 cherry tomatoes diced & baked in the oven
  • 1/2 avocado
  • 1/2 juice of a lime

Instructions

Sushi Cauliflower Rice

  • heat olive oil on a pan. once hot, add green onions and all seasonings
  • after a few minutes, add your cauliflower rice. mix all ingredients well and keep covered. cook for 5-6 minutes stirring every minute or so

Miso Eggplant

  • chop the eggplant into bite sized pieces
  • mix miso paste and tamari in a dish. add the eggplant to the skillet and pour dressing over it making sure to cover each cube
  • cook for 5-7 minutes while covered stirring every minute or so. I like mine a bit charred so I cook mine closer to 8 minutes. wait until the eggplant is tender before removing from heat

Mushrooms

  • rinse the mushrooms and add to your skillet. cook on a low-medium heat while covered
  • after a few minutes, you may notice the mushrooms to be immersed in water. drain them and return back to the skillet. the cooking process should take around 8-10 minutes - you will know when they are done when the pan is dry and the mushrooms are golden brown

Snow Peas

  • rinse the snow peas the trim the ends. add them into the skillet with the juice of 1 lime and let cook covered for 5-6 min. I like mine on the charred side so I keep them in closer to 7 minutes. If they start sticking to the pan before they are finished cooking, add a touch of water to loosen it up. be careful not to add too much water. when done sprinkle sea salt on top

Toppings

  • arrange the sushi cauliflower rice, miso eggplant, mushrooms, and snow peas in your bowl. top with 1/2 an avocado
  • dice radish into thin strips and add on top of the bowl along with the chopped sundried tomatoes and chopped green onion
  • finish with the juice of 1/2 lime and lime ponzu sauce or tamari/soy sauce. enjoy!