Ginger Sesame Mushroom Buddha Bowl Recipe

Serves 1 | Finish in 15 minutes

Kick off the new year with a beautiful, bountiful bowl of nourishing goodness. A trio of mushrooms, the “it” veggie of the year, along with an assortment of other healthy ingredients are all drizzled with Sesame Ginger Dressing for amazing Far East flavor.


  • 1 cup assorted mushrooms (sliced portabella, button, shitake, etc)
  • 1 tablespoon olive oil
  • ¼ cup Sesame Ginger dressing from Litehouse (divided)
  • 2 cups fresh baby spinach
  • ½ cups assorted vegetables such as broccolini, cauliflower florets, shredded carrots, etc.
  • ¼ cup shelled edamame beans
  • ½ small avocado
  • ½ teaspoon black sesame seeds
  • ¾ cup cooked freekeh (or brown rice, quinoa or whole wheat couscous)


  1. Preheat oven to 400 F degrees.
  2. Rinse and dry mushrooms, slice larger ones into bite-sized pieces. Place in bowl and drizzle with olive oil and 1 tablespoon of Sesame Ginger dressing, gently stir to coat. Pour out onto rimmed baking sheet and roast in oven for 8 to 10 minutes.
  3. While mushrooms are roasting, add harder, crunchier veggies (like broccolini, cauliflower, edamame and carrots) to microwave-safe bowl with two tablespoons water. Microwave on vegetable setting for approximately 3 minutes until slightly softened, but still crisp-ish. Drain off any excess water, set aside.
  4. Remove mushrooms from oven and let cool on baking sheet while assembling bowl.
  5. To assemble bowl, add cooked freekeh (or other grain), spinach (or other leafy green) to create the foundation.
  6. Next, top with steamed veggies, edamame beans, and roasted mushrooms.
  7. Sprinkle avocado half with black sesame seeds and add to bowl.
  8. Drizzle remaining Sesame Ginger Dressing over top of bowl. Enjoy.

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