top of page

Marinated Mushroom Bowls with Lentils and Wild Rice

For a plant-based protein dinner night...flavorful & nourishing!

Prep time: 40 minutes

Cook time: 0 minutes

Great source of…

✓ Protein

✓ Fiber

✓ Manganese

✓ Folate

✓ Carbohydrates

✓ Vitamins B


Marinated Mushrooms

  • 1/4 cup extra-virgin olive oil

  • 2 tbsp rice vinegar

  • 1 tbsp coconut aminos or low-sodium soy sauce

  • 2 tsp toasted sesame oil

  • 1 tsp chili oil

  • 1 green onion (thinly sliced)

  • 1 tbsp fresh cilantro, chopped

  • 1 tsp sesame seeds

  • 8 oz crimini mushrooms (thinly sliced)


  • 2 cups purple cabbage, thinly sliced

  • 1 tbsp fresh lime juice

  • Pinch of salt

  • 2 tsp coconut aminos or low-sodium soy sauce, divided

  • 2 cups lentils, cooked

  • 1 cup wild rice, cooked

  • 1 cup cucumber, chopped


  1. To marinate mushrooms, whisk together olive oil, rice vinegar, coconut aminos, sesame oil, and chili oil in a shallow bowl.

  2. Stir in green onion, cilantro, and sesame seeds. Add mushrooms and toss in marinade. Cover and let sit for 30 minutes.

  3. In a medium bowl, add cabbage and toss with lime juice and a pinch of salt.

  4. Stir 1 teaspoon of soy sauce or tamari into lentils and 1 teaspoon into wild rice.

  5. Divide mushrooms, cabbage, lentils, wild rice, and cucumbers into 4 bowls.

  6. Drizzle remaining marinade and garnish with chopped cilantro, sliced green onions, and sesame seeds. Serve with lime wedges!

bottom of page