Make a delicious, nutritious and filling Vegan Mushroom Bowl with sesame ginger mushrooms, peanut slaw and the BEST Healthy Thai Peanut Sauce! This gluten free, plant-based bowl recipe is incredibly flavorful and easy to make.
These mushroom bowls are savory, salty, and packed with a whole lot of umami flavor! And not only are they packed with the best tasty ingredients, they're also full of nutrition!
Each bowl contains almost 6000 mg of Vitamin A, and is a good source of potassium, fiber and plant-based protein. This gluten-free recipe is ready in less than an hour, and can even be prepared ahead of time for easy lunches or dinners.
Easily reduce the carbohydrates by skipping the quinoa. Or, add more plant-based or meat-based protein in a number of different ways (more on that below!).
You can also customize each mushroom bowl by adding extra veggies, like bell peppers, tomatoes, cucumbers, or edamame, or top it with a drizzle of sriracha for an extra kick!
These bowls are easily customizable and so delicious, you'll definitely keep coming back to this recipe again and again!
- Green and purple cabbage - use a mix of both colors of cabbage for a variety of color, or simply use just one or the other. You can find pre-shredded cabbage at the grocery store, or shred a head of cabbage at home using a salad shooter, or a sharp knife.
- Shredded carrots - either shred the carrots at home yourself, of purchase already shredded carrots from the refrigerated produce department at the grocery store.
- Scallions - also known as green onions, these add the perfect flavor and texture to the slaw.
- Healthy Thai Peanut Sauce - click the link for this easy and delicious recipe, made in just 5 minutes! Make it in advance so it's ready to go when you are.
- Olive oil - this neutral oil is great for cooking the mushrooms, but any other mild tasting oil may be used as well.
- Baby bella mushrooms - also known as crimini mushrooms, these mushrooms have the best flavor and texture for this recipe. But feel free to substitute with white button mushrooms, if you prefer, or sliced whole portobello mushrooms.
- Coconut aminos - this gluten free soy sauce alternative has less sodium than soy sauce and features a subtle sweetness. Interested to learn more? Read this article all about coconut aminos!
- Vegetable broth - you can also use chicken broth, if you're not vegan. Choose low sodium if needed.
- Garlic - I always recommend fresh garlic cloves for the best flavor!
- Ginger - grate your own fresh ginger, it really is the best!
- Quick tip! Ginger can be stored in the freezer for months and grated directly from the freezer into a recipe, like this one!
- Toasted sesame oil - plain sesame oil does not have the same flavor, so always look for toasted sesame oil for that delicious depth of flavor.
- Cooked quinoa - having this prepared ahead of time will make this recipe extra easy! Learn How to Cook Quinoa in an Instant Pot, rice cooker or on the stove, so it comes out perfect every time! You can also swap out the quinoa for white rice or brown rice.
- Cilantro - pick the fresh leaves off the stems before chopping them up for a fresh and colorful garnish on top of these bowls.
- Prepare the slaw. Mix up the healthy Thai peanut sauce, then shred the cabbage and carrots, and chop the green onions. Add everything to a bowl and toss to combine.
- Cook the mushrooms. Heat a large skillet on the stove over medium-high heat. Add olive oil, then stir in the mushrooms and coconut aminos. Cook for 5 minutes. Pour the broth into the skillet with the mushrooms. Cook until the liquid is evaporated. Mix in the minced garlic, ginger and sesame oil, and cook for an additional 3-4 minutes.
- Build the bowls. Create the base with cooked quinoa. Top with the mushrooms and slaw. Finish each mushroom bowl with a drizzle of healthy peanut sauce, and a sprinkle of cilantro and peanuts.
Add a protein
- For a plant based protein:
- Add this Asian Marinated Tempeh to the bowls. One serving, which is 4 ounces of tempeh, will add 26 grams of protein to each bowl, for a total of 38 grams of protein in each bowl.
- Add one half cup of cooked Black Lentils to add 9 grams of protein to the bowl.
- Chickpeas are another great addition to these bowls. Add ½ cup to each bowl for an extra 7 grams of protein.
- For a meat based protein:
- Add this marinated and grilled Thai Chicken. One serving, which is 4 ounces of chicken, will add 35 grams of protein to each bowl, for a total of 47 grams of protein in each bowl.
Meal prep the bowls
- For storage:
- Cook the quinoa and mushrooms. Prepare the slaw and Thai peanut sauce.
- Divide the cooked quinoa and mushrooms between 4 large microwave safe storage containers.
- Split the slaw, cilantro, and peanuts up between 4 smaller airtight containers.
- Pour the peanut dressing into 4 small storage containers.
- Load the smaller containers into the larger ones and keep in the refrigerator for up to 4 days.
- To reheat and eat:
- Remove the slaw and dressing from the large container.
- Microwave the quinoa and mushrooms with the lid off for 2 minutes, or until warm.
- Top the mushroom bowl with the slaw and Thai peanut sauce, then dig in!
More Asian inspired bowl recipes
What's up next on your menu? After you make this mushroom bowl, try these other popular Asian-Inspired healthy bowl recipes!
- Keto Pad Thai
- Asian Tempeh Bowl with Peanut Sauce
- Crispy Asian Brussels Sprouts Bowl
- Sesame Soba Noodles Bowl
- Vegan Poke Bowl
Sesame Ginger Mushroom Bowl
Asian Slaw with Peanut Dressing
- ¼ cup healthy thai peanut sauce click link for recipe
- 2 cups green and purple cabbage shredded
- 1 cup carrots shredded
- ¼ cup green onions sliced
Sesame Ginger Mushrooms
- 2 tablespoons olive oil
- 1 pound baby bella mushrooms sliced
- 1 tablespoon coconut aminos or tamari
- ¼ cup vegetable broth
- 1 teaspoon minced garlic cloves
- 1 teaspoon fresh grated ginger
- 1 teaspoon toasted sesame oil
- Prepare the healthy thai peanut sauce, then toss all of the ingredients for the slaw together in a large bowl. Set aside.
- Prepare the mushrooms. Add the olive oil to a large skillet on the stove over medium-high heat.
- Add the mushrooms and coconut aminos to the skillet, stir to combine everything in the skillet, then cook for 5 minutes, untouched.
- Add the broth to the skillet and allow it to evaporate, this will take approximately 8-10 minutes.
- Add the minced garlic, ginger and sesame oil to the skillet with the mushrooms.
- Cook for an additional 3-4 minutes.
- Add ½ cup cooked quinoa to 4 separate bowls.
- Top with the mushrooms, slaw, cilantro and peanuts.
- Drizzle with the healthy peanut sauce and serve immediately.
- To reduce the carbs per bowl, omit the quinoa in each bowl to bring the net carbs down to 15 grams and total carbs down to 20 grams.
- To add more plant based protein to these bowls, add this Asian Marinated Tempeh to the bowls. One serving, which is 4 ounces of tempeh, will add 26 grams of protein to each bowl, for a total of 38 grams of protein in each bowl.
- Leftover mushroom bowl ingredients should be stored separately in airtight containers in the refrigerator for up to 4 days.