Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms
Try this Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms recipe.
Try this Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms recipe.
- freshly ground black pepper to taste
- 1 cup uncooked quinoa
- 1 large sweet potato
- 1 tablespoon potato starch
- fine grain sea salt to taste
- 1 tablespoon coconut aminos
- 2 tablespoons vegan butter (i used soy-free)
- 2 tablespoons sorghum flour
- 3/4 cup low-sodium vegetable broth
- 1 1/2 tablespoons chickpea miso or to taste
- fine grain sea salt + freshly ground black pepper to taste
- 4 medium/large portobello mushroom caps (or 4-5 cups sliced cremi
- 3-4 tablespoons balsamic vinegar to taste
- 1 teaspoon garlic powder or 2 minced garlic cloves
- Carbohydrate 93.8083567855278 g
- Cholesterol 0 mg
- Fat 6.84519932459672 g
- Fiber 10.4862978418656 g
- Protein 17.1900888212363 g
- Saturated Fat 0.80714047842741 g
- Serving Size 1 1 -3 serving (291g)
- Sodium 259.831645094077 mg
- Sugar 83.3220589436623 g
- Trans Fat 0.528883333333334 g
- Calories 505 calories
Step-by-step
- For the gravy: In a medium saucepan, melt the butter over low heat. Stir in the sorghum flour (it will form a chunky paste, but that's normal). In a small bowl, whisk the broth, miso, and potato starch until completely smooth. Pour it into the saucepan and increase heat to medium-high, whisking vigorously until smooth and no lumps remain. Whisk in coconut aminos, salt, and pepper, to taste. Reduce heat to medium-low to avoid burning. Once thickened, remove from heat until ready to use (you can quickly reheat before serving). You can always add a bit more broth if it's too thick for your liking.
- For the sweet potatoes: Preheat oven to 375F and line a baking sheet with parchment paper. Slice a large sweet potato into 1-cm rounds. Place on baking sheet and drizzle with olive oil. Toss to coat and spread out into an even layer. Season with salt and pepper. Roast for 20-35 minutes, until tender and lightly golden in some spots, flipping once half way through roasting.
- For the quinoa: Add 1 cup of quinoa into a pot with 1.5 cups of vegetable broth or water. Bring to a low boil. Reduce heat to medium-low and simmer, covered, for 13-16 minutes, until the water absorbs and the quinoa is fluffy. Remove from heat, season with salt, and keep lid on until ready to consume.
- For the mushrooms: Remove stems from Portobello mushrooms by twisting them off. Discard stems or save for future use. With a small spoon, scoop out the black gills and discard. With a damp cloth, wipe the cap to remove any debris. Slice into long, 1/2-inch wide strips. In a large wok or saucepan, whisk together the vinegar, garlic, and coconut aminos. Add sliced mushrooms and toss until coated in the liquid. Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste.
- To assemble: Add a couple scoops of cooked quinoa into a bowl. Layer on roasted sweet potato rounds. Top with mushrooms and drizzle on gravy. Season with a herbed salt (such as Herbamare) and black pepper to finish.
A Flavorful Journey: My Chickpea Miso Gravy Bowl Adventure
As a busy working mom, finding time for elaborate meals is a constant juggling act. Dinner often feels like a race against the clock, a whirlwind of homework help, bath time battles, and the ever-present to-do list looming overhead. Yet, I still crave delicious, nourishing food that satisfies my soul as much as my stomach. This Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms recipe has become my go-to for a quick, healthy, and incredibly flavorful weeknight dinner. It’s a beautiful balance of textures and tastes – the earthy mushrooms, the sweet potatoes, the creamy gravy, and the fluffy quinoa all come together in perfect harmony.
The beauty of this recipe lies in its simplicity and flexibility. It’s easily adaptable to whatever vegetables I have on hand. Sometimes I swap the sweet potatoes for butternut squash, or add a handful of spinach to the quinoa for an extra boost of nutrients. The gravy itself is a masterpiece of umami richness, thanks to the chickpea miso. It’s incredibly versatile; I’ve even been known to use it as a dipping sauce for roasted vegetables or as a base for a quick noodle stir-fry.
The process of making this bowl is surprisingly therapeutic. The rhythmic chopping of vegetables, the gentle simmering of the quinoa, and the satisfying sizzle of the mushrooms in the pan all contribute to a calming and mindful cooking experience. It's a welcome escape from the daily grind, a chance to disconnect and focus on the simple act of creating something delicious. And the best part? The cleanup is minimal! This is crucial on busy weeknights when the last thing I want is to spend an hour scrubbing pots and pans.
Beyond the deliciousness and convenience, this recipe also speaks to my commitment to healthy eating. The quinoa provides a complete protein source, while the sweet potatoes and mushrooms are packed with vitamins and fiber. The chickpea miso adds a depth of flavor without relying on heavy creams or processed ingredients. It's a meal that nourishes my body and fuels me for the challenges of the day ahead.
This recipe isn't just about sustenance; it’s about creating memories. I often find myself sharing this bowl with my family, enjoying the delicious flavors together and taking a moment to appreciate the simple pleasures of a home-cooked meal. The aroma alone fills the kitchen with warmth and invites everyone to the table. It's a reminder that even in the midst of a busy life, there's always time for nourishing food and cherished moments.
More than just a meal; it’s a mindful experience.
The vibrant colors of the roasted sweet potatoes and the earthy tones of the mushrooms create a visually appealing dish that's just as pleasing to the eye as it is to the palate. The savory, umami-rich gravy ties everything together, creating a complex flavor profile that's both satisfying and comforting. It’s a recipe that truly embodies the essence of wholesome, flavorful food.
I encourage you to try this recipe and make it your own. Experiment with different vegetables, add your favorite herbs and spices, and let your creativity flow. The beauty of cooking is in its adaptability, its ability to reflect our individual tastes and preferences. This Chickpea Miso Gravy Bowl is more than just a recipe; it's a blank canvas waiting for your culinary touch.
A taste of tranquility on a busy weeknight.
So, the next time you're looking for a quick, healthy, and incredibly flavorful dinner that won't break the bank or require hours of preparation, give this Chickpea Miso Gravy Bowl a try. You might just find your new favorite weeknight meal, one that nourishes your body and soul in equal measure. And remember, even the busiest of lives can make room for delicious, wholesome food that brings joy to the table.
