• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bowls Are The New Plates
  • Browse Recipes
  • By Diet ⌄
    • Dairy Free
    • Low Calorie
    • Low Carb
    • Vegan
    • Vegetarian
    • Whole 30
  • By Cuisine ⌄
    • American
    • Indian
    • Italian
    • Japanese
    • Mediterranean
    • Mexican
    • Middle Eastern
  • By Ingredient ⌄
    • Quinoa
    • Chicken
  • By Category ⌄
    • Quick & Easy
    • Blog Favorites
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Vegan » Sesame Ginger Mushroom Bowl with Peanut Sauce

    Sesame Ginger Mushroom Bowl with Peanut Sauce

    Whitney Bond Posted Dec 5, 2022 This post may contain affiliate links.

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe
    cooked sliced mushrooms in bowl with quinoa, slaw and peanut sauce
    cooked sliced mushrooms in bowl with quinoa, slaw, chopped peanuts and peanut sauce
    cooked sliced mushrooms in bowl with quinoa, slaw and peanut sauce

    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.

    cooked mushrooms in bowl with quinoa and slaw

    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!

    Jump to:
    • Ingredients
    • Instructions
    • Add a protein
    • Meal prep the bowls
    • More Asian inspired bowl recipes
    • Recipe
    ingredients for sesame ginger mushroom bowls

    Ingredients

    • 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.
    • Peanuts
    slaw tossed with peanut sauce in glass bowl
    sliced mushrooms cooking in skillet

    Instructions

    1. 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.
    2. 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.
    3. 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!
    cooked mushrooms and quinoa in bowl with slaw and peanut sauce

    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

    Recipe

    cooked mushrooms in bowl with cooked quinoa, coleslaw and peanut sauce
    Print Recipe Pin Recipe
    5 from 1 vote

    Sesame Ginger Mushroom Bowl

    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.
    Course Main Course
    Cuisine Asian, Thai
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 4 bowls
    Calories 370kcal
    Author Whitney Bond

    Ingredients

    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

    Bowls

    • 2 cups cooked quinoa
    • ½ cup healthy thai peanut sauce click link for recipe
    • 2 tablespoons fresh cilantro chopped
    • 2 tablespoons peanuts chopped

    Instructions

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 370kcal | Carbohydrates: 40g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 529mg | Potassium: 1039mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5956mg | Vitamin C: 30mg | Calcium: 87mg | Iron: 4mg
    Made this recipe & loved it?Mention @BowlsAreTheNewPlates or tag #BowlsNotPlates on Instagram!
    « Vegan Falafel Bowls
    Low Carb Steak Burrito Bowl »

    Filed Under: Dairy Free, Main Course, Quinoa, Recipes, Thai, Vegan, Vegetarian

    Reader Interactions

    Comment Here! Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Scoop up delicious bowl ideas on social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    Headshot of Whitney Bond

    Hey Fellow Bowl Lovers!

    Bowls Are The New Plates is your go-to site for healthy, gluten free bowl recipes, created by food blogger & published cookbook author Whitney Bond. Head to our about page, to find out more!

    Most Popular Posts

    quinoa in three bowls with gold forks
    Corn, sliced radishes and avocado in a white bowl with a gold fork
    Indian cauliflower and roasted chickpeas in white bowl
    Bowl filled with arugula and charred cauliflower
    Overhead image of roasted broccoli and sliced avocado in bowl with fork
    Overhead image of bowl with sesame crusted ahi tuna, edamame and sliced avocado

    Footer

    Let's talk bowls on social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Bowls are the new plates was created to share healthy, gluten free bowl recipes with everyone, regardless of dietary restrictions. Let's dig in →

    My Favorite Recipes

    diced grilled steak in bowl with vegetables and fork
    cooked mushrooms in bowl with cooked quinoa, coleslaw and peanut sauce
    cooked falafel in bowl with veggies and sauce
    • ^ Back to Top
    • Home
    • About
    • Browse Recipes
    • Contact
    • Privacy Policy

    Copyright © 2023 Bowls Are The New Plates on the Foodie Pro Theme