Avocado-Miso-Mushroom Bowl

Ingredients

• 2 tablespoons toasted sesame oil or extra-virgin olive oil
• 6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms
• 1 tablespoon reduced-sodium tamari soy sauce
• 1 tablespoon mirin
• 4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa
• 4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping)
• 1 ripe avocado, pitted, peeled, and thinly sliced
• 2 teaspoons crushed gomashio, for topping
• 2 tablespoons organic miso paste
• 3 tablespoons tahini paste
• 1/4 cup plus 2 tablespoons rice vinegar

Directions

1. In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medi­um heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
2. Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
3. In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.