Vegetarian Mains

Roasted Mushrooms + Creamy Kale + Cauliflower Rice Bowl

Roasted Mushrooms + Creamy Kale+ Cauliflower Rice Bowl

Roasted Mushrooms + Creamy Kale+ Cauliflower Rice Bowl

Today we are doing vegetarian bowl!  This Bowl couldn’t be more satisfying, nutritious and delicious. Every bite is exploding with flavor and the combination is dynamite.

First, I roasted mushrooms with a little bit of oil and thyme and finish it with a touch of balsamic vinegar. I prefer roasting mushrooms now as it gets rid of the liquid and brings out all the flavor, so no more soggy mushrooms.

One of my favorite things to do with cauliflower is to make cauliflower rice. It completes the meal in a healthy way, plus it’s one of my favorite veggies.

The creamy kale is so yummy! I used nutritious yeast, soy sauce, apple vinegar and a little bit of oil and water. Nutritional yeast is inactive yeast, often used for its savory, cheesy flavor. It’s vegan and gluten-free and available in most health food stores. It’s also got tons of nutrients, including B-vitamins, and zinc. Check out more recipes where you can use nutritional yeast (below):

Creamy Roasted Corn Soup {vegan}

Creamy Broccoli-Leek Soup {Vegetarian, Non Dairy}

Serve the mushrooms and kale over a big pile of cauliflower rice! Enjoy!

Roasted Mushrooms + Creamy Kale + Cauliflower Rice Bowl

  • Servings: 2-3
  • Time: 40 min
  • Difficulty: easy
  • Print


For the mushrooms:

  • 2 tablespoons olive oil
  • 8 oz mushrooms ( button, shiitake, portobello, etc), sliced
  • 1/2 teaspoon dried thyme
  • Salt, pepper to taste
  • 1 teaspoon balsamic vinegar

For the cauliflower rice:

  • 1 medium head cauliflower, cut into florets
  • 1-2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 lime, juice and zest
  • 2 tablespoons cilantro or parsley, chopped
  • Salt, pepper to taste

For the creamy kale:

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 bunch kale, stems discarded and leaves cut into ~2 inch pieces
  • Salt, pepper if needed

For the sauce:

  • 1 tablespoon nutritious yeast
  • 1 teaspoon apple vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon water
  • 1 teaspoon olive oil


For the mushrooms: (note: while the mushrooms are roasting make the cauliflower rice)

  1. Pre-heat oven to 400 F. Sprinkle with thyme, salt and pepper. Toss with olive oil.
  2. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 -20 mins.
  3. Remove mushrooms and pour away any liquid (if any), then toss in the balsamic vinegar.

For the cauliflower rice:

  1. Rice the cauliflower in a food processor.
  2. Heat the oil in a large pan over high heat, add the garlic, cauliflower and cook, stirring occasionally, until the cauliflower rice is tender and slightly golden brown, about 5-7 minutes. Season with salt and pepper.
    Mix the lime juice, zest and cilantro into the cauliflower rice. Remove cauliflower rice and wipe out pan with a paper towel. Set aside.

For the sauce: Whisk all sauce ingredients in a small bowl.

For the kale:

  1. In the same skillet, heat the oil over medium low heat.
  2. Add the greens and garlic and saute until softened.
  3. Drizzle some sauce over the greens, mix and serve.

Serve the mushrooms and kale over a big pile of cauliflower rice! SO yummy!

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  • Reply
    Long Player Kitchen Ⓥ
    June 22, 2016 at 10:47 pm

    Awesome bowl

  • Reply
    June 23, 2016 at 11:32 am

    That is one wholesome meal.

  • Reply
    Laura @ Feast Wisely
    June 23, 2016 at 3:28 pm

    Love this Serena – my kind of lunch!

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