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Japanese-Style Buddha Bowls with Teriyaki-Glazed Mushrooms

over Jasmine Rice

Cooking time

25 minutes




630 /serving

Enjoy umami at its finest with this fun, family-friendly meal. The rainbow of colours represents a variety of textures too, from dense little edamame beans to tender mushrooms packed with saucy teriyaki flavour. You’ll pile all this plant-based goodness over a fluffy bed of jasmine rice and drizzle it with our addictive tamari vinaigrette.

We will send you:

  • 120g Baby greens (baby spinach, kale or arugula)
  • 200g Shredded red cabbage
  • 1 Lime (or lemon)
  • 3 Cucumbers
  • 4 Portobello mushrooms
  • 315g Jasmine rice
  • 150g Edamame
  • 9g Black & white sesame seeds
  • 60ml Teriyaki glaze
  • 100ml Creamy, Thick Tamari & Garlic vinaigrette

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
26 g
Saturated Fat
3 g
530 mg
Total Carbs
86 g
10 g
16 g
8 g
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and juice the lime. Halve the cucumbers lengthwise; slice crosswise into ¼ inch half-moons. In a large bowl, combine the cabbage, lime juice and a drizzle of oil; season with S&P to taste.
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Sauté the edamame
While the rice continues to cook, in a large pan, heat a drizzle of oil on medium-high. Add the edamame and cook, stirring frequently, 2 to 3 minutes, until warmed through; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the mushrooms
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms and cook, 4 to 5 minutes, per side, until golden brown. Add the teriyaki glaze and 2 tbsp water; cook, spooning the glaze over the mushrooms, until coated. Transfer to a cutting board. Once cool enough to handle, thinly slice the mushrooms crosswise.
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Plate your dish
To the pot of rice, add ½ the sesame seeds and as much of the lime zest as you’d like. Divide the finished rice between your bowls. Top the rice with the dressed cabbage, baby greens, edamame, cucumbers and glazed mushrooms, side by side. Garnish with the remaining sesame seeds. Serve the vinaigrette on the side. Bon appétit!