One-Skillet Miso Mushroom, Chickpea & Kale Rice Bowls

This hearty plant-based meal is packed with so much flavor – the miso sauce pairs beautifully with the tender kale, meaty mushrooms and crispy chickpeas. High in protein and fiber, this dish is a perfect make-ahead lunch or simple dinner!

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until golden and slightly crisp. Transfer to a plate.

2. Add another tablespoon of olive oil to the skillet along with the mushrooms. Cook for 5-7 minutes, stirring occasionally, until deeply browned. Transfer to the same plate as the chickpeas.

3. Add the last tablespoon of olive oil to the skillet along with the chopped kale and cook for 2-3 minutes, stirring occasionally, until wilted and tender.

4. In a small bowl, whisk together miso, tamari (or soy sauce), maple syrup, sesame oil, and rice vinegar.

5. Add chickpeas and mushrooms back to the skillet an pour sauce over; stir to combine. Cook for 1 minute, or until everything is warmed through.

6. Divide warm brown rice among four bowls. Top with the miso mushroom, chickpea, and kale mixture. Garnish each bowl with chili crisp and sliced green onions.

One-Skillet Miso Mushrooms, Chickpea & Kale Rice Bowls

Serves 4

All you need:

3 tablespoons olive oil, divided

1 (15 ounce) can chickpeas, drained, rinsed, and patted dry

8 ounces sliced cremini mushrooms

4 ounces sliced shittake mushrooms

6 cups chopped kale

2 tablespoons white miso

1 tablespoon low-sodium tamari (or soy sauce)

1 tablespoon pure maple syrup

1 teaspoon sesame oil

1 teaspoon rice vinegar

4 cups cooked brown rice

Chili crisp, for garnish

Sliced green onions, for garnish

All you do:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chickpeas and cook for 5-7 minutes, stirring occasionally, until golden and slightly crisp. Transfer to a plate.
2. Add another tablespoon of olive oil to the skillet along with the mushrooms. Cook for 5-7 minutes, stirring occasionally, until deeply browned. Transfer to the same plate as the chickpeas.
3. Add the last tablespoon of olive oil to the skillet along with the chopped kale and cook for 2-3 minutes, stirring occasionally, until wilted and tender.
4. In a small bowl, whisk together miso, tamari (or soy sauce), maple syrup, sesame oil, and rice vinegar.
5. Add chickpeas and mushrooms back to the skillet an pour sauce over; stir to combine. Cook for 1 minute, or until everything is warmed through.
6. Divide warm brown rice among four bowls. Top with the miso mushroom, chickpea, and kale mixture. Garnish each bowl with chili crisp and sliced green onions.