Kale and Shiitake Bowl

Active time: 15min Total time: 30min Servings: 4 Recipe from: Realplans

Why?

• Great source of Fibre

• Vegetarian

• Anti-inflammatory

• Contains anti-oxidants

• Packed with vitamins and minerals

• Good for heart health

Ingredients:

For the rice and veggies:

• 225 g cauliflower rice

• 225 g shiitake mushrooms

• 1 bunch kale

• 2 carrots

• 2 tablespoons extra virgin olive oil

• 2 teaspoons minced garlic

• 1/4 teaspoon dried thyme

• ground black pepper, to taste
  For the dressing:

• 1 inch fresh ginger

• 60 ml extra virgin olive oil

• 2 tablespoons rice vinegar

• 2 tablespoons coconut aminos, plus more to taste (or Soy

• 1 teaspoon garlic powder

• 1 teaspoon sesame oil

• 2 teaspoons sriracha, optional

How to prepare

1. Cook cauliflower rice as described here. Set aside and keep warm.

2. Slice the mushrooms very thinly. Strip out stems and central rib from kale. Chop kale greens finely and shred carrots.

3. Prepare mushrooms by heating half of the olive oil and garlic over medium heat. Add mushrooms and cook until mushrooms are tender.

4. Add thyme and black pepper; stir to combine. Place cooked mushrooms in a bowl with cauliflower rice.

5. Add remaining olive oil to the pan; sauté kale and carrots until kale is just wilted and still bright green. Add to bowl with mushrooms.

6. For the dressing: Peel and grate ginger. Combine all ingredients in a small bowl and whisk until well combined. Add more Coconut aminos sauce to your taste.

7. Pour half of the sauce over the veggies. Stir well. Taste and add more dressing to your preference. Serve hot or cold.

If you want to receive my Foodie Friday recipes direct to your inbox every Friday, simply click on the button below!