Healthy Autumn Bowl Recipe - GF, Vegan

Feeling down because Summer is over and Fall is around the corner?I'm pretty sure this Gluten Free Vegan Asian Mushroom and Sesame Tofu Rice Bowl will remind you that there is goodness to explore in every season; whether in the kitchen or outside :)The trick: Do the meal prep on a Sunday and then pull the different elements out to mix and match for several days. 

Asian Mushroom and Sesame Tofu Rice Bowls - Serves 4


2 cups cooked brown rice, warm

4 cups shredded kale

1 medium beet, peeled, sliced into ¼” bite sized pieces

1 cup basil leaves

½ cup spicy sunflower seeds (recipe below)

1 1/2 cups roasted mushroom mix (recipe below), warm

1 1/2 cups sesame roasted tofu (recipe below), warm

¾ cup Miso Sesame Ginger Dressing (recipe below)


For the spicy sunflower seeds:

2 cups raw sunflower seeds

1 tablespoon chili powder

1 tablespoon olive oil

1 clove garlic, minced

1 teaspoon salt

½ teaspoon red chili flakes


For the roasted mushroom mix:

2 1/2 cups white mushrooms, cut into large bite sized pieces

1 tablespoon olive oil

1 teaspoon salt

5-6 turns fresh cracked pepper


For the roasted sesame tofu:

375g extra firm tofu, drain and pat dry with a paper towel

1 tablespoon olive Oil

salt and pepper to taste

¼ cup scallions, sliced thin

¼ cup soy sauce

1 teaspoon chili flakes

¼ cup cilantro, chopped

¼ cup water

½ tsp Sesame Oil


For the ginger miso dressing:

2 tablespoons sweet white miso paste

2 Tbsp Soy Sauce

1 Tbsp Red Chili Flakes (optional)

2 Tbsp Rice Vinegar

½ tsp Sesame Oil

¼ cup Warm Water

2 Tbsp Mirin

1 Thumb Sized Piece of Ginger, Peeled and Minced

1 Garlic Clove, Smashed and Minced

½ cup olive Oil


To make the spicy sunflower seeds, preheat the oven to 180 degrees. Toss the seeds with the other ingredients in a large bowl, until well coated. Spread the coated seeds out on a baking sheet in a thin even layer. Bake for 15 minutes or until well toasted, allow to cool completely before using.

To make the ginger miso dressing, combine all ingredients except the oil in a powerful blender and blitz on low until smooth. Increase the speed to medium and slowly add the grape seed oil. Add salt and pepper to taste.

To make the roasted mushroom mix, turn on your broiler and toss the mushrooms together with the oil and seasoning. Lay the mushrooms out on a baking sheet in a thin even layer. Place in the oven under the broiler for 10-12 minutes, or until well browned and softened, rotate the baking sheet if necessary for even broiling. Set mushrooms aside to stay warm before serving.

To make the roasted sesame tofu, cut the tofu into large bite sized pieces, toss with the oil, and season with salt and pepper. Place tofu on a baking sheet in a single layer, broil alongside the mushrooms for 15-20 minutes, or until browned and slightly crispy, remove pan from the broiler to mix and turn the pieces for even browning. Once the tofu is nice and crisp, toss it in a bowl with the remaining ingredients to marinade & coat the tofu pieces. Be careful handling hot tofu right out of the oven.


When ready to serve, place the cooked brown rice in the bottom of a bowl, and top with remaining ingredients. Drizzle over dressing to taste.