Asian Shitake and Kale Bowl with Brown Rice

Cook the rice according to package directions.
Heat the olive oil in a large skillet or wok. Add the onion and garlic and sauté for 3 minutes.
Add the soy sauce, sesame seeds, wasabi paste, red pepper ﬂakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes. Stir in 1⁄3 cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes. Spoon 1⁄2 cup cooked rice into each of four individual bowls and top with about 1½ cups of the shitake- kale mixture.

Grain:

Rice [1]

Ingredients:

2 cups cooked brown rice

1 tablespoon extra-virgin olive oil

1 onion, chopped

2 garlic cloves, minced

2 tablespoons reduced-sodium soy sauce

1 tablespoon sesame seeds

1⁄2 teaspoon wasabi paste

1⁄2 teaspoon red pepper ﬂakes

1 cup sliced shitake mushrooms

7 ounces ﬁrm tofu (about half of a 16-ounce package), drained and cubed

4 cups packed chopped kale (about 1 bunch)

Active time:

45 minutes

Yield:

4 servings

Nutrition:

Calories: 320, Fat: 7g, Sodium: 304mg, Carbohydrates: 54g, Fiber: 4g, Protein: 12g

Author:

Recipe developed by Sharon Palmer, RD, author of “The Plant-Powered Diet”

Diet:

Vegetarian & Vegan Diet

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

This crunchy bowl has umami—the ﬁfth taste—thanks to the savory ﬂavors of shitake mushrooms, tofu, and soy sauce. And kale—rich in vitamins—is a super green food everyone should eat more of.