What are the main ingredients in Teriyaki Mushroom Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Teriyaki Mushroom Bowl?

Calories: 578, Carbs: 98 grams, Fat: grams, Protein: 19.8 grams, Sugar: 12.5 grams, Salt: 393 grams

How do I prepare Teriyaki Mushroom Bowl?

BOIL THE BASMATI: Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork. A PECK OF PICKLE: Boil the kettle. In a bowl, combine the juice of 2 lime wedges, 10ml of a sweetener of choice, and 20ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle. A ZEST FOR LIME: In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving. MAKE ROOM FOR SHROOMS: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste. IT’S TERIYAKI TIME!: Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!

What should be prepared from my kitchen to make Teriyaki Mushroom Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Teriyaki Mushroom Bowl

Name: Teriyaki Mushroom Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

As a one-bowl meal, this recipe is fuss-free yet packed full of flavour. On a bed of brown basmati rice lies tangy and sweet mushrooms, complemented with pickled carrot ribbons and half-moon cucumber wedges, then crowned with refreshing coriander and zesty lime. Dig in, Chef!

Teriyaki Mushroom Bowl

with pickled radish & a lime Vegan That Mayo

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Brown Basmati Rice
Carrot
Cucumber
Edamame Beans
Fresh Coriander
Lime
Limes
Mixed Exotic Mushrooms
Radish
Teriyaki Sauce
That Mayo (Vegan)

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 1 lime wedge, 5ml of a sweetener of choice, and 10ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR LIME
In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!

Brown Basmati Rice - 75ml
Lime - 1
Radish - 20g
Cucumber - 50g
Carrot - 120g
Fresh Coriander - 4g
That Mayo (Vegan) - 25ml
Edamame Beans - 50g
Mixed Exotic Mushrooms - 125g
Teriyaki Sauce - 25ml

Download the Recipe

Serves 2

BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 2 lime wedges, 10ml of a sweetener of choice, and 20ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR LIME
In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!

Brown Basmati Rice - 150ml
Lime - 1
Radish - 40g
Cucumber - 100g
Carrot - 240g
Fresh Coriander - 8g
That Mayo (Vegan) - 50ml
Edamame Beans - 100g
Mixed Exotic Mushrooms - 250g
Teriyaki Sauce - 50ml

Download the Recipe

Serves 3

BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 3 lime wedges, 15ml of a sweetener of choice, and 30ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR LIME
In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!

Brown Basmati Rice - 225ml
Limes - 2
Radish - 60g
Cucumber - 150g
Carrot - 360g
Fresh Coriander - 12g
That Mayo (Vegan) - 75ml
Edamame Beans - 150g
Mixed Exotic Mushrooms - 375g
Teriyaki Sauce - 75ml

Download the Recipe

Serves 4

BOIL THE BASMATI
Place the rinsed rice in a pot over medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary and fluff up with a fork.
A PECK OF PICKLE
Boil the kettle. In a bowl, combine the juice of 4 lime wedges, 20ml of a sweetener of choice, and 40ml of water. Add the radish rounds, the cucumber half-moons, the carrot ribbons, and ½ the picked coriander. Toss until combined and set aside to pickle.
A ZEST FOR LIME
In a small bowl, combine the mayo, a squeeze of lime juice, the lime zest, and a sweetener of choice (to taste). Set aside. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain and set aside for serving.
MAKE ROOM FOR SHROOMS
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced mushrooms and fry for 4-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the heat and add the teriyaki sauce. Mix until coated. Season to taste.
IT’S TERIYAKI TIME!
Bowl up the rice. Top with the teriyaki mushrooms, the plump edamame beans, and the pickled cucumber, carrots & radish. Drizzle over the lime mayo and garnish with the remaining coriander. Serve with any remaining lime wedges. Enjoy, Chef!