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Tahini Kale Slaw and Roasted Tamari Portobello Bowl
KATIE AT THE KITCHEN DOOR22Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup tahini
- 2 Tbsp. yellow miso (or white)
- 2 Tbsp. honey
- 1 Tbsp. toasted sesame oil
- 2 tsp. Sriracha (or hot sauce)
- 1 Tbsp. rice wine vinegar
- 1/3 cup orange juice (preferably freshly squeezed)
- sea salt
- freshly ground black pepper
- lemon juice (to taste)
- 2 portobello mushrooms (large, stems removed)
- 2 Tbsp. toasted sesame oil
- sea salt
- black pepper
- 1 Tbsp. tamari sauce
- 1 bunch kale (lacinato, tuscan, central stems removed)
- 1 carrot (peeled and grated)
- 3 scallions (white and green parts, chopped)
- 1/2 cup sunflower sprouts (or microgreens)
- 1 cup cooked brown rice
- 1 avocado (large, peeled, pitted and cubed)
- 1/3 cup sunflower seeds (roasted and salted)
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