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–+ servings

Shiitake Superfood Bowl

This powerhouse vegan dish is a favorite year-round! It's AIP, Whole30 & Top 8 friendly.
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Prep Time 30 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 people
Calories 362 kcal

Ingredients
  

Mushrooms

  • 10 oz shiitake mushrooms
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Butternut squash

  • 4 cups chopped butternut squash (1 small squash)
  • 1½ tablespoon olive oil
  • ¼ teaspoon salt

Broccoli

  • 4 cups broccoli (2 small heads)
  • 1½ tablespoon olive oil
  • ¼ teaspoon salt

Cauliflower

  • 4 cups cauliflower (1 small head)
  • 2 tablespoon olive oil
  • ¼ teaspoon salt

Superfood Sauce

  • ½ cup coconut aminos
  • ⅓ cup chopped green onions
  • ¼ cup vegetable broth
  • ¼ cup chopped pitted dates
  • ½ teaspoon lime zest
  • 2 tablespoon lime juice (1 juicy lime)
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoon freshly grated ginger (¾ teaspoon dried ginger)
  • ½ teaspoon salt

Instructions
 

  • Heat the oven to 400F.
  • In a mixing bowl, combine shiitake mushrooms with salt, garlic powder and onion powder.
  • Prep the sauce by zesting and juicing a lime in another bowl, then mixing them with the rest of the sauce ingredients.
  • Peel and chop the butternut squash into small cubes. Mix with olive oil and salt on a baking sheet and spread out evenly, being mindful not to overcrowd.
  • Rinse and chop the broccoli into small florets. Mix with olive oil and salt on a separate baking sheet and spread out evenly, being mindful not to overcrowd.
  • Bake broccoli and butternut squash in the oven for 20 minutes, or until they can easily be pierced with a fork.
  • While the broccoli and squash are baking, rinse and chop the cauliflower into small florets. Using a food processor, shred the cauliflower into rice.
  • Heat 2 tablespoon olive oil in a large saute pan on medium-high. Add cauliflower and ¼ teaspoon salt. Cook for 3 minutes, stirring occasionally. Transfer cauliflower to a bowl and cover to keep warm.
  • Using the same saute pan as the cauliflower, add another 2 tablespoon olive oil on medium-high. Spread mushrooms evenly throughout the pan. Set a timer and cook mushrooms for 3 minutes, undisturbed. Stir. Repeat timer for another 3 minutes and cook mushrooms, undisturbed. Stir.
  • Add the sauce to the pan with the mushrooms and cook for 2 minutes, stirring occasionally.
  • Add roasted broccoli and squash to the pan and cook for a final 2 minutes, stirring frequently to combine everything.
  • Serve over warmed cauliflower rice and enjoy!

Notes

  • Freshly grated ginger is best in the sauce, but if you can't acquire it, use ginger powder.
  • I like to use vegetable broth to keep this recipe plant-based, but feel free to use chicken or bone broth if you prefer.

Nutrition

Serving: 1gCalories: 362kcalCarbohydrates: 47gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 1829mgPotassium: 1400mgFiber: 10gSugar: 15gVitamin A: 15568IUVitamin C: 163mgCalcium: 147mgIron: 3mg
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