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UMAMI BOWL ✨ Do you ever try a food once and then can’t stop thinking about it until you have it again, because it’s just that good? ?? I tried the Sweetgreen Shroomami bowl while visiting Chicago and was blown away by how delicious it was. The perfect combination of savory, warm, comforting, and left me feeling energized ✨ This is my attempt to recreate the Shroomami bowl- and yes, I did include mushrooms but conveniently forgot to add them to my bowl pre-photo (classic) ?♀️ Have you tried the SweetGreen Shroomami bowl? Have you ever recreated it? And why, oh why won’t you come to Canada Sweetgreen? ?.
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To make ??:
Cook brown rice in 1/2 tsp of turmeric (optional) and cook as per package instructions (I always use my pressure cooker). Meanwhile, saute 1 cup of sliced mushrooms in 1/2 tsp sesame oil. While that’s cooking, drain and rinse a can of beans- I used kidney beans here, but chickpeas or pan-fried tofu would also be delicious. Make the ‘Dragon sauce’ from my free recipe Ebook (link in stories, or in ‘Ebook’ story highlight on my page!). Combine all ingredients in a bowl with massaged kale, cucumber, and a sprinkle of sunflower seeds and enjoy! ✨
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