For a plant-based protein dinner night...flavorful & nourishing!
Prep time: 40 minutes
Cook time: 0 minutes
Great source of…
✓ Vitamins B
1/4 cup extra-virgin olive oil
2 tbsp rice vinegar
1 tbsp coconut aminos or low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp chili oil
1 green onion (thinly sliced)
1 tbsp fresh cilantro, chopped
1 tsp sesame seeds
8 oz crimini mushrooms (thinly sliced)
2 cups purple cabbage, thinly sliced
1 tbsp fresh lime juice
Pinch of salt
2 tsp coconut aminos or low-sodium soy sauce, divided
2 cups lentils, cooked
1 cup wild rice, cooked
1 cup cucumber, chopped
To marinate mushrooms, whisk together olive oil, rice vinegar, coconut aminos, sesame oil, and chili oil in a shallow bowl.
Stir in green onion, cilantro, and sesame seeds. Add mushrooms and toss in marinade. Cover and let sit for 30 minutes.
In a medium bowl, add cabbage and toss with lime juice and a pinch of salt.
Stir 1 teaspoon of soy sauce or tamari into lentils and 1 teaspoon into wild rice.
Divide mushrooms, cabbage, lentils, wild rice, and cucumbers into 4 bowls.
Drizzle remaining marinade and garnish with chopped cilantro, sliced green onions, and sesame seeds. Serve with lime wedges!