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–+ servings
Harvest grain bowl recipe

Harvest Grain Bowl with Shiitake Miso Cashew Sauce

With hearty textures and complex savory flavors, this Harvest Grain Bowl will keep you full and happy through the chilly months of the year!
Print Recipe
Prep Time:10 mins
Cook Time:30 mins

Ingredients

  • 1.5 cups wild rice blend
  • 1.5 cups kale, chopped
  • 3 links plant-based sausage

Rosemary Roasted Root Vegetables

  • 1 pound fingerling potatoes tri-colored
  • ½ cup onions, diced
  • 6 ounces carrots tri-colored
  • ½ tsp rosemary
  • 1 clove garlic, minced
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil

Shiitake Miso Cashew Sauce

  • 1 cup raw cashews (soak for 5 hours, or overnight)
  • ⅓ ounce dried shiitake mushrooms (re-hydrate in warm water for 30 minutes)
  • ½ shallot, sliced
  • 1 tsp garlic, minced
  • 1 tsp veggie broth concentrate *see note
  • ½ cup water
  • ⅛ tsp thyme
  • ¼ tsp rosemary
  • ½ tbsp white miso paste
  • ½ tsp salt (adjust to taste)
  • ¼ tsp pepper

Toppings

  • slivered almonds
  • Zante currants

Instructions

  • Cook the wild rice according to package instructions. While rice is cooking, blanch the kale. Combine kale with the cooked rice.
  • Optional: You can use half-and-half wild rice and riced cauliflower, if you prefer.
  • Cook the plant-based sausage according to package directions. You should either slice the cooked sausage into bite-sized pieces, or crumble the uncooked sausage before cooking.

To Make Roasted Root Vegetables:

  • Chop potatoes and carrots into bite-sized chunks. Combine with diced onion, minced garlic, and seasonings. Drizzle with olive oil, then stir to evenly coat. Coat a baking sheet with non-stick spray, then roast veggies at 450°F for 20-30 minutes, turning once.

To Make Shiitake Miso Cashew Sauce:

  • After re-hydrating the mushrooms, slice thinly. Saute mushrooms, shallots, and garlic in a non-stick pan. Add a small amount of olive oil, if desired, to prevent sticking.
  • Add all ingredients, including the sauteed mushroom mixture, to a high-speed blender. Blend until completely smooth (this takes several minutes). If sauce is too thick, add additional water one tablespoon at a time to thin to desired consistency. Adjust salt to taste.

To Assemble the Bowl:

  • Add ⅙ of the rice/kale mixture to the center of each bowl (about ½ cup per bowl).
  • Arrange the roasted root vegetables, sausage, and sauce in discrete sections around the outer edges of the rice.
  • Add slivered almonds and currants, as desired.

Notes

  1. This is the veggie broth concentrate we use. It's gluten-free and non-gmo, and it adds great flavor to so many recipes. It does, however, contain xantham gum. If that is something you are trying to avoid, you'll need to use a different product, such as homemade veggie broth. As written, the concentrate is the equivalent of 1/2 cup of broth (just omit the water in the recipe if you use homemade broth). I have not tested this recipe to know the proper conversion for using other options, but I will update the recipe when I do. 
  2. It's important to use raw cashews in this recipe--not roasted. They will provide the creamiest result. If all you have is dry-roasted cashews, you can use them, however, be aware that the sauce will not have the same creamy texture, and the roasted flavor will come through as well.
  3. I use white miso paste in my recipes, but if you only have access to red or brown miso, try cutting the amount in half. Red and brown miso both have a much stronger and saltier flavor.
Servings: 6