Vegetarian Mushroom Kale Larb Bowls
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 people
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Calories
620 kcal
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Course
Main Course
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Cuisine
Thai
Vegetarian Mushroom Kale Larb Bowls
Description
Vegetarian Mushroom Kale Larb Bowls combine finely chopped shiitake and maitake mushrooms with tender sautéed kale, flavored with garlic, green onions, soy sauce, sambal oelek, and brown sugar. The mushrooms are caramelized to bring out rich umami notes, serving as the core of the dish. Pickled cucumbers and red onions introduce a crisp acidity that contrasts with the savory mushroom mixture. The jasmine rice is cooked in a blend of water, coconut milk, white sugar, salt, and lime zest and juice, lending a subtly sweet and citrusy backdrop.
The mushrooms and kale mixture is cooked in stages, first wilting the kale then caramelizing the mushrooms before recombining for a harmonious texture. Fresh herbs like mint, basil, and cilantro garnish the bowl, enhancing the overall brightness. This dish balances richness and spice with fresh acidic elements and herbaceous notes.
The quick pickles add textural contrast while the lime-infused rice complements the intensity of the mushroom mixture. These bowls can be served as a hearty vegetarian entrée or a flavorful side, combining layers of texture and taste that arise from the specific mushroom varieties, the sambal spice level, and the fresh herb garnish.
Using shredded carrots as an alternative quick pickle can provide additional texture and color. Adjust the sambal oelek quantity to control the spice level. Preparing the rice with coconut milk adds creaminess that rounds the flavors.
Ingredients
For the quick pickled vegetables
- 2 cucumber finely sliced, Persian
- ½ red onion finely sliced
- 3 tablespoons rice vinegar
For the Mushroom Mixture
- 1 tablespoon vegetable oil
- 10 ounces kale stems removed and chopped
- 1 ½ pounds shiitake mushroom finely chopped
- 1 ½ pounds maitake mushroom finely chopped
- 4 cloves garlic finely chopped
- 6 green onions thinly sliced
- 3-4 tablespoons soy sauce
- 2-3 tablespoons sambal oelek 2 for medium spice, 3 for super spice!
- 1 tablespoon brown sugar
For the Rice
- 2 cups jasmine rice
- 2 ½ cups water
- 1 cup coconut milk
- 1 teaspoons white sugar
- 1 teaspoon kosher salt
- 1 lime zested and juiced
Garnish
- mint fresh
- basil fresh
- cilantro fresh
Instructions
- Combine the cucumbers, red onion and rice vinegar in a small bowl and toss to combine.
- In a large heavy bottom skillet, heat the vegetable oil over medium high heat. Once hot, add the kale and sauté over medium high heat until wilted, about 5-6 minutes. Season with salt and carefully remove the kale and transfer to a medium bowl.
- In the same heavy bottom skillet, add the chopped mushrooms and cook until the mushrooms are caramelized, about 12-14 minutes. Once cooked, add the kale mixture back in the pan and stir to combine.
- Once everything is back into the skillet, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use. Add in the kale and toss to combine.
- Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.
- To assemble, place equal amounts of the coconut rice at the bottom of 4 bowls, followed by equal amounts of the mushroom kale mixture, pickled vegetables and plenty of the fresh herbs. Serve immediately.
Notes
- Shredded carrots can be used as a quick pickle alternative to add another crunchy, colorful vegetable to the bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 104g | 35% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Sodium | 1415mg | 59% |
| Potassium | 1197mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 7314IU | 146% |
| Vitamin C | 79mg | 88% |
| Calcium | 263mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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