Struggling to find a dinner recipe that’s both hearty and wholesome? This Asian grain bowl combines bold flavors, vibrant vegetables, and a creamy miso dressing to create a meal that feels indulgent while still being nutritious.
Packed with roasted shiitake mushrooms, crispy tofu, and Brussels sprouts, it’s a dish designed to please both your taste buds and your wellness goals.
A Dinner Recipe That Elevates Weeknight Meals
Dinner should never feel like a chore, and this recipe proves it can be anything but. By roasting vegetables and mushrooms to perfection and pairing them with a warm grain base, this bowl offers a dynamic combination of textures and flavors.
The earthy richness of shiitake mushrooms and the crispiness of tofu are elevated by the tangy, umami-packed miso dressing. It’s satisfying enough to stand alone yet light enough to avoid post-dinner sluggishness.
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What sets this recipe apart is its adaptability. You can swap the grains for rice, quinoa, or farro, depending on your preference or what’s already in your pantry.
Plus, the combination of fresh garnishes like cilantro and sesame seeds gives it that restaurant-quality finish.
Perfect for Meal Prep or Last-Minute Dinners
This recipe is not only stunning on the plate but also incredibly versatile. Preparing the roasted vegetables and tofu in advance makes it an ideal meal prep option.
Pack everything separately and assemble fresh when you’re ready to enjoy. Alternatively, if you’re pressed for time after a long day, it comes together quickly in just about 45 minutes.
The roasted Brussels sprouts and shiitake mushrooms develop deep caramelized flavors in the oven, while the tofu gains a golden, crispy exterior when pan-fried.
Paired with warm grains and a creamy miso dressing, every bite delivers a comforting yet refreshing contrast. This makes it an excellent choice for weeknight dinners when you want something flavorful but effortless.
How to Customize This Recipe for Your Diet
Whether you’re vegan, gluten-free, or simply trying to cater to diverse dietary needs, this recipe can easily adapt:
- Gluten-Free Option: Replace grains like farro with quinoa or brown rice.
- Vegan Twist: The recipe is already vegan-friendly with its plant-based tofu and dressing. For an extra protein boost, consider adding edamame.
- Low-Carb Adaptation: Swap the grains for cauliflower rice or zucchini noodles for a lighter, carb-conscious alternative.
Tips for Perfect Results Every Time
Want to make the most of this recipe? These tips will ensure your dinner comes out perfectly every time:
- Pickling the Carrots: The quick-pickled carrots add a tangy brightness that cuts through the richness of the dressing. Allow at least 10 minutes for them to pickle, but longer is better if you have the time.
- Roasting for Maximum Flavor: Spread the mushrooms and Brussels sprouts evenly on the baking sheet for better caramelization. Overcrowding can lead to steaming instead of roasting.
- Crispy Tofu Tips: Pat the tofu dry before frying and resist the urge to move it too much while cooking. Let each side develop a golden crust for that satisfying crunch.
A Balanced Dinner Recipe That Delivers
This Asian grain bowl is more than just a meal—it’s an experience. From the savory depth of the roasted mushrooms to the creamy zing of the miso dressing, every bite feels carefully curated yet surprisingly simple to prepare.
It’s an excellent way to incorporate more plant-based meals into your dinner rotation without sacrificing flavor or satisfaction.
This recipe is a surefire way to elevate any meal with its thoughtful blend of textures, colors, and tastes. Add it to your recipe repertoire today and transform your dinner game into something truly exceptional!
Asian Grain Bowl with Roasted Shiitakes, Tofu, Brussels Sprouts & Miso Dressing
Equipment
- Baking sheet
- Nonstick skillet
- blender
Ingredients
- 1 large carrot coarsely grated
- ¼ cup rice vinegar
- 1 tablespoon sugar
- 12 ounces Brussels sprouts trimmed and halved
- 1 teaspoon toasted sesame oil
- 1 tablespoon + 1 teaspoon peanut oil divided
- ½ teaspoon Sriracha or hot sauce to taste
- Kosher salt and freshly ground black pepper to taste
- 7–8 ounces fresh shiitake mushrooms stems removed, caps quartered (about 4 cups)
- 1 package firm tofu 14–16 ounces, drained, patted dry, and cut into ½-inch slabs
- 4 cups cooked grains farro, rice, or quinoa
- Fresh cilantro leaves for garnish
- Sliced red or green chile for garnish (optional)
- Toasted sesame seeds for garnish
For the Miso Dressing:
- ⅓ cup grapeseed safflower, or neutral oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- ¼ cup peeled fresh ginger chopped
- 1 small garlic clove
- Zest of 1 lime
- 1½ teaspoons fresh lime juice
- 1 teaspoon honey
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for roasting.
- Prepare the pickled carrots: In a small mixing bowl, combine the grated carrot with rice vinegar and sugar. Stir well and let the mixture sit for at least 10 minutes, or up to an hour, to allow the flavors to meld and lightly pickle the carrots.
- Roast the Brussels sprouts: Toss the halved Brussels sprouts in a large bowl with the toasted sesame oil, 1 teaspoon of the peanut oil, Sriracha, and a sprinkle of salt and pepper. Spread them evenly on a baking sheet and roast in the oven until they are crispy and golden brown, about 30–35 minutes.
- Prepare the mushrooms: In a separate bowl, toss the shiitake mushrooms with 1 tablespoon of peanut oil and season with salt and pepper. Arrange them in a single layer on another baking sheet. Add the mushrooms to the oven during the last 15 minutes of the Brussels sprouts' roasting time, cooking until they are deeply browned and tender.
- Cook the tofu: Slice the tofu into ½-inch slabs, then cut the slabs diagonally into triangles. Heat about ¼ inch of peanut oil in a large nonstick skillet over medium-high heat. Fry the tofu in batches, cooking each side for 2–4 minutes until golden brown. Transfer the tofu pieces to a plate lined with paper towels and sprinkle with a pinch of salt while they are still hot.
- Blend the miso dressing: In a blender, combine the grapeseed oil, toasted sesame oil, white miso paste, rice vinegar, ginger, garlic, lime zest, lime juice, honey, and 1 tablespoon of the pickled carrot mixture. Blend the ingredients until smooth and creamy, which should take 1–2 minutes.
- Assemble the bowls: Divide the cooked grains evenly among four serving bowls. In a large bowl, toss the roasted Brussels sprouts and mushrooms together, then arrange them over the grains. Add a portion of the pickled carrots and fried tofu to each bowl. Garnish with fresh cilantro leaves, sesame seeds, and, if desired, slices of fresh red or green chile. Serve the miso dressing on the side for drizzling.
Notes
- You can substitute Brussels sprouts with broccoli or cauliflower for variety.
- Store leftover dressing in an airtight container in the fridge for up to a week.
- For a gluten-free option, use tamari in place of any soy sauce additions and ensure miso paste is gluten-free.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.