Recipe: Kale Slaw and Portobello Bowl with Tahini Citrus Miso Dressing (serves 2)

TAHINI KALE SLAW AND
ROASTED TAMARI PORTOBELLO BOWL
"I have been working as a personal chef for a couple who have a handful of dietary preferences. While it can be a challenge to think twice before I prepare meals, I'm usually surprised with how delicious things can be without the heaviness of wheat, dairy, and meat. It's a reminder to rise to the occasion, I suppose."



"Tamari is a wheat-free version of soy sauce, but either can work here if you don't have an issue with wheat. This bowl is one I now make repeatedly for my own family and a great option for people with dairy, gluten and vegetarian or vegan eating habits.

If you're serving more than two, assume one portobello per person and multiply from there."

2 large portobello mushrooms
2 tablespoons toasted sesame or grape-seed oil
1 tablespoon tamari or low sodium soy sauce
Sea salt and fresh ground pepper
1 bunch lacinato kale, stems removed
1 carrot, grated
3 green onions, white and green parts, chopped
1/2 cup sunflower sprouts or microgreens
Tahini Citrus Miso Dressing, as needed (recipe follow)
1 cup cooked brown rice
1 large avocado, peeled and diced
1/3 cup roasted and salted sunflower seeds

Preheat the oven to 375 degrees F and line a baking sheet with parchment or foil.

Remove the stems from the mushrooms and rub both sides with the oil and a sprinkle of sea salt and pepper. Place them gill side up on the baking sheet and drizzle the tamari on top.

Roast for 15-18 minutes until the mushrooms look soft and collapsed. Once cool, slice them thinly.

While the mushrooms cook, prepare the slaw. Finely chop the kale. In a large mixing bowl, combine the kale, shredded carrots, green onions and dress with some of the the Tahini Citrus Miso Dressing as desired. Rub some of the dressing into the kale to soften it and then add the sprouts.

Serve each bowl, warm or cold, with a good portion of the kale, scoop of rice, a mushroom, avocado, and a generous sprinkle of sunflower seeds.

TAHINI CITRUS MISO DRESSING
Makes 1 cup

1⁄2 cup tahini
2 tablespoons white or yellow miso
2 tablespoons honey
1 tablespoon toasted sesame oil
2 teaspoons Sriracha or hot sauce
1 tablespoon rice wine vinegar
Juice of 1 large orange (about 1⁄3 cup)
Sea salt and freshly ground pepper
Lemon juice, to taste

In a mixing bowl, whisk together the tahini, miso, honey, sesame oil and Sriracha to combine. Whisk in the vinegar, orange juice, salt and pepper to taste. Thin with water or lemon juice, 1 tablespoon at a time, if needed. Taste and adjust seasoning. The dressing will keep, covered, in the fridge for 2 weeks.

Makes 2 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Sprouted Kitchen Bowl + Spoon by Sara Forte, Photographs by Hugh Forte