Sesame Ginger Mushroom Buddha Bowl Recipe

I have big bowl goals for the year and this Sesame Ginger Mushroom Buddha Bowl has me ringing in the new year eating more plants with less meal-making stress. That’s a win-win! In fact, the abundance of veggies and no-rules, carefree creation, are the two things I love most about making Buddha bowls, grain bowls, harvest bowls, macro bowls our whatever other name you might call these balanced and beautifully easy meals.

Preparing a Sesame Ginger Mushroom Buddha Bowl

How to make Buddha Bowls

So, what makes a great bowl? Really anything that speaks to you, most often used are whole grains like brown rice, quinoa or even sweet potatoes; leafy greens and an assortment of vegetables; traditional and/or plant-based proteins; healthy fats like nuts, seeds, hummus or avocado; and a delicious dressing to wrap all the flavors up!  You are only limited by your imagination and guided by your taste buds!

Trend-spotters have named mushrooms as one of the “it” vegetables of the year, so I thought it would be tasty and totally on point to include a variety (portabella, button and shitake) in my bowl. Immediately, I knew that Sesame Ginger Dressing & Marinate, with its fresh ginger and light soy, would maximize the flavors of my roasted mushrooms and also be a delicious finishing touch drizzled atop the whole bowl.

In addition to mushrooms, this Sesame Ginger Mushroom Buddha Bowl features spinach, carrots, cauliflower, broccolini, avocado and edamame --- however, feel free to omit and/or swap with your favorites. Often, I will use up the bits of fresh vegetables and cooked leftovers in my fridge, but if the produce drawer is bare, I’ve found it economical to get just a little of “this” and a little of “that” by hitting the salad bar.  

Veggies ready to make a Sesame Ginger Mushroom Buddha Bowl

I’ve used freekeh, an ancient grain, as the base for my bowl. Freekeh is a good source of plant protein and fiber, plus is low on the glycemic index. However, if you need a gluten-free option, use quinoa or brown rice instead. Spinach was my leafy green of choice, but bok choy, shredded cabbage or even kale would be yummy choices.

After preparing the grain, roasting mushrooms, and lightly steaming most veggies, it’s just a matter of arranging everything in the bowl and drizzling with Sesame Ginger Dressing. Enjoy!

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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