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20 minutes
Spicy
Dairy Free

Sweet & Spicy Mushroom Bowls

Sesame-Garlic Broccoli & Togarashi Rice

Cooking time

20 minutes

Servings

2/4

Calories

570 /serving

Power bowls are all the rage in the cooking world lately, and Goodfood is no exception! Loaded with colourful veggies, this quick and nourishing recipe features meaty portobello mushrooms seasoned with Nanami Togarashi, a Japanese spice blend, and crispy broccoli sautéed in garlic. Served on a bed of steamed jasmine rice dotted with edamame, a sweet-and-spicy sauce made with soy sauce, tomato paste, maple syrup and Sriracha gives this dish its crowning touch.

We will send you:

  • 2 Garlic cloves
  • 1 Broccoli
  • 3 Portobello mushrooms
  • 157.5g Jasmine rice
  • 30ml Reduced in sodium soy sauce
  • 30ml Tomato paste
  • 85g Edamame
  • 3g White sesame seeds
  • 15ml Sriracha sauce
  • 15ml Maple syrup
  • 6.5g Togarashi
  • You will need:

    Medium pot
    Large pan
    Oil
    Salt & pepper
    Total Fat
    12 g
    Saturated Fat
    2 g
    Sodium
    900 mg
    Total Carbs
    102 g
    Sugars
    16 g
    Protein
    21 g
    Fibres
    13 g
    Preparation
    a picture
    Cook the rice
    In a medium pot, combine the rice, 1 ½ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add the edamame and ½ the spice blend (or as much as you’d like, depending on how spicy you want the dish to be). Fluff the cooked rice with a fork and set aside in a warm spot.
    a picture
    Mise en place
    While the rice cooks, cut off and discard the stems of the portobello mushrooms; cut the caps into ½-inch-thick slices. Cut the broccoli into long, thin florets, including the stem. Mince the garlic.
    a picture
    Cook the broccoli
    In a large pan, heat a drizzle of oil on medium-high. Add the garlic and ½ the sesame seeds. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccoli and 1 tbsp water (double for 4 portions). Cook, 6 to 8 minutes, until the broccoli is crisp-tender; season with S&P to taste. Transfer to a bowl and reserve the pan.
    a picture
    Make the sauce
    While the broccoli cooks, in a small bowl, combine the soy sauce, maple syrup, tomato paste, as much of the sriracha as you’d like and 1 tbsp water (double for 4 portions); season with S&P.
    a picture
    Cook the mushrooms
    In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms; season with as much of the remaining the spice blend as you’d like and S&P. Cook, 2 to 3 minutes per side, until golden brown and softened. Transfer the mushrooms to a plate. Wipe out the pan.
    a picture
    Finish & serve
    To the same pan, add the sauce and cook, 2 to 3 minutes, until thickened. Divide the rice between your bowls. Top with the broccoli and mushrooms. Spoon as much of the sauce as you’d like over the rice and vegetables. Garnish with the remaining sesame seeds. Bon appétit!