0 from 18 votes
Vegetarian Mushroom Kale Larb Bowls
A vegetarian larb bowl loaded with kale, mushrooms, coconut rice and all the toppings your heart could ever desire!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 people
Calories: 620 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the quick pickled vegetables
- 2 Persian cucumbers finely sliced
- 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 and Maitake mushrooms finely chopped
- 4 cloves garlic finely chopped
- 6 green onions thinly sliced
- 3-4 tablespoons soy sauce
- 2-3 tablespoons sambal oleek 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
- fresh mint
- fresh basil
- fresh cilantro
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.
Cup of Yum
Notes
- Shredded carrots are also a great option for a quick pickle.
Nutrition Information
Calories
620kcal
(31%)
Carbohydrates
104g
(35%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.02g
Sodium
1415mg
(59%)
Potassium
1197mg
(34%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
7314IU
(146%)
Vitamin C
79mg
(88%)
Calcium
263mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 620
% 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.