Teriyaki Mushroom Bowl with Carrots & Quick Pickled Cucumbers
- Time
- 45 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 mediumcarrots
- 1English cucumber
- 6 clovesgarlic
- 2 (1 inch) piecesginger root
- ½ small bunchgreen onions (scallions)
- 1 ½ cupsjasmine rice
- 2 (15 oz) canspinto beans
- 4 capsportobello mushrooms
- 1 mediumyellow onion
- brown sugar
- rice vinegar
- salt
- sesame seeds
- soy sauce
- toasted sesame oil
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- mandoline slicer (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 745
- Protein
- 20g
- Carbs
- 111g
- Fat
- 26g
- Fiber
- 12g
- Sodium
- 319mg
Method
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