Your New Favourite Speedy Dinner: 14g of Protein in Just 15

• servings: 2 servings
• total time: 14 minutes

Ingredients

This Miso Mushroom Bowl is a true midweek saviour. It comes together in no time at all and is packed with plant-based goodness and flavour.

All you need to do is sautée miso-coated mushrooms until golden; then assemble with fluffy rice, edamame, vibrant pickled red onions, and a drizzle of this tangy miso dressing. Eating well doesn’t need to be complicated or time-consuming!

For 2 miso mushroom bowls:

1 red onion, finely sliced

2 limes, juiced

2 servings of rice (about 50g / 2 oz per person)

200g mushrooms, finely sliced

1 tablespoon olive oil

½ teaspoon brown rice miso paste

100g frozen edamame

6 spring onions, finely chopped

2 tablespoons sesame seeds

1 red chilli, finely sliced

pinch of sea salt

For the dressing:

2 tablespoons olive oil

1 teaspoon brown rice miso paste

1 red chilli, deseeded & finely chopped

Here’s what to do:

Directions

Start by making the pickled onions. Put the red onion and lime juice into a bowl along with a pinch of salt and set aside for at least 10 minutes or until needed.

Cook the rice according to the instructions on the pack, adding the edamame for the last minute or two, so that they cook through but keep their bite, then drain and set aside until the rice is cool to the touch.

Make your miso mushrooms. Put the mushrooms into a bowl, then add the oil and miso and massage the mushrooms so they’re coated in the mix. Put a large frying pan over a medium–high heat and add the mushrooms. Fry for 4–5 minutes until golden and soft. Remove from the heat and leave to cool.

Make the dressing by whisking all the ingredients together in a bowl along with the pickling liquid from the onions. Season to taste and set aside.

Mix the rice and edamame with half of the dressing and divide it between two serving bowls. In sections, top the rice with the mushrooms, spring onions and pickled onions, then sprinkle over the red chilli and sesame seeds, pour over the remaining dressing and serve the lime wedges on the side.