Mushroom & kale rice bowl with peanut ginger sauce


Here’s the deal with that Portobello & Kale Sauté with Peanut Ginger Rice

It was really good, but totally jacked up my GI tract.  Would I eat it again?  Ugh, I wish I could say no, but I know I will.  The leftovers are in the fridge just waiting for me to give in to my moment of weakness.  Sure I could offer them up to Kyle (he loved the meal as well and has been in a huge kale craving phase lately), but I’m kinda selfish when it comes to certain things (like leftovers). 


The whole thing was inspired by Kathy’s spicy peanut portobella kale rice bowl.  And I didn’t even set out to alter it at all, really, but then I accidentally tweaked the bejeezus out of it, as per usual, thereby transforming it into a completely different dish.  You’d think if I were going to alter it, I’d at least reduce some of the FODMAPs, but I was really in the mood for kale.  And mushrooms.  And my self control is dwindling as these last few weeks of pregnancy drag on [gotta play the pregnancy card while I still can!]. 

So anyway.  It all started with the sauce.  This peanut ginger sauce is amazing (I should have doubled the recipe…so if you make it, double it and thank me later). 


Peanut Ginger Sauce


  • 3 tbsp roasted peanuts
  • 1/2 cup water
  • 2 tbsp brown rice vinegar
  • 1 tbsp tahini
  • 1 tbsp tamari
  • 1 tbsp ginger honey (new favorite ingredient!!!)
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • pinch cayenne pepper
  • pinch salt
  • pinch black pepper


Soak peanuts in water (for at least >1 hour).  Then blend the two together until they are as combined as possible (use magic bullet, blender, food processor, whatever). 

Add the rest of the ingredients and pulse again until combined.  The sauce will be runny.  Set aside until later.  Don’t worry if it separates, a quick shake is all it needs. 



I used unsalted roasted peanuts.  I didn’t have peanut butter on hand (we’re in an almond butter rotation) but you could also sub 2 tbsp creamy peanut butter. 

I also used the organic white honey with ginger you see above.  It was a gift from Hawaii from my in-laws that I only just tried.  Holy %@&* it is delicious.  Like seriously, I want to eat it straight from the jar like Pooh.  If you don’t have this amazingness on your hands though, just combine ~1 tbsp plain honey, agave, maple syrup or brown rice syrup with ~1/2-1 tsp ginger powder.

After you finish the sauce, start cooking some kind of grain.  It can be whatever you want(rice, quinoa, millet, couscous, farro, etc.).  I made brown rice for Kyle (but used quinoa for mine since we already had some leftover).


The sauce yields enough for about 3 cups of cooked grains. 


Next up is the sauté part of the dish.

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Portobello & Kale Sauté


  • 1 bunch kale (I used ~3/4 of it a HUGE bunch)
  • 4 large portobello mushrooms
  • 1-2 tbsp olive oil
  • 1-2 tbsp tamari
  • 1 tsp sesame seeds


Wash and de-stem the kale, then rip into smaller pieces.  Wash the mushrooms (you can break off or chop off the bottom of the stem if you want) and slice into strips.

Heat pan with oil, add mushrooms and let them cook a few minutes until they start to soften.  Then add the ripped up kale.  Place a lid on the top of the pan.  Once they’ve cooked for a bit and the kale has wilted down, add the tamari.  Stir the kale and mushroom mix so the tamari gets distributed evenly.  Leave the lid of the pan off and let the liquid reduce.  Add the sesame seeds at the end.

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The final step is putting it all together.


Mix most of the peanut ginger sauce into the rice (or whatever grain), reserving some to pour over the entire dish.

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His brown rice on the left, my quinoa on the right.


Then pile the mushroom & kale on top.  If you use a large spoon, you can get any extra tamari that’s still in the pan.  Then pour the rest of the peanut ginger sauce over the whole thing and dig in.


I recommend serving in a bowl so you don’t lose any sauce. 🙂

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Comments (14)

  1. stacy

    Gosh that looks so yum! Don’t u hate it how foods that are healthy and awesome send u reeling in pain and wishing u could die? Wtf?!

    What about the meal did u react to and that had high fodmaps (and what fodmaps were the culprits)?

    It’s so hard living with such odd food restrictions… And the harder part is figuring out which foods and combos are the Devils and which are the angels. And delayed reactions make this sleuthing process even more annoying

  2. The Valley Vegan

    Must be something in the air – I’ve been on a big kale kick this week! Last night, for my pre-run meal, I sautéed sweet potato + kale and served it over gluten free pasta (also lightly sautéed in coconut oil). Unlike your yummy sauce, mine was just salt & pepper, but it worked!

    I have found that kale is easier for me to consume in juice. Mushrooms though continue to be a big NO. 🙁

  3. Elise (Post author)

    its hard to say because ive eaten all of the individual components of the dish (in small portions) without much of a GI response, but i had bloating and gas very quickly post meal (30 mins-1 hr) which is atypical (for me). my gut is slow and rarely reacts so fast. im guessing it was the combo of all the fodmaps together. kale on its own is typically ok for me. raw is worse but cooked is usually a-ok. but once i added in mushrooms, honey, and garlic powder…probably put me over the edge. then again, it could have just been my IBS being stupid and weird. grrr.

  4. Lauren (@poweredbypb)

    This looks and sounds delicious. Totally making it this week!

  5. Veronica @ Veggie V's Vegan Adventure

    Love that the sauce doesn’t use much nut/seed butter but is still enough for a few servings 🙂 Sounds delish! Something I’d eat for sure! Hum…kale, PNB and tahini in the fridge, mushrooms on the grocery list… 🙂

  6. Lauren (@poweredbypb)

    I’ve just made this. I subbed maple syrup + ginger powder and peanut butter in the dressing. It is delicious! Totally my kind of food 🙂

  7. Elise (Post author)


  8. Elise (Post author)

    yay! let me know how you like it 🙂

  9. Brigid

    My husband will be begging me to make this! We are mushroom fiends.

  10. ethel

    tahini is a staple now in the nico and ethel household. he’s pro at making a delicious hummus dip with it. i kinda won in the roommate dept.

  11. Deb

    Yum! I just used your Peanut Ginger Sauce as a dressing for a kale salad, and it was absolutely perfect! This could very well be my new go-to dressing!

  12. Elise (Post author)

    i agree!! its fantastic!

  13. Deb

    It was made even fantastic-er with the addition of apples and pomegranate seeds in the kale salad. Oh…..I think I know what I’m having for lunch today (again)….:)

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