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Marinated Mushroom Bowls with Lentils with Cauliflower Rice

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

Prep time: 15 minutes Cook time: 5 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
  • 2 cups riced cauliflower
  • 1 tbsp fresh lime juice
  • Pinch of salt
  • 2 tsp coconut aminos or low-sodium soy sauce, divided
  • 2 cups lentils, 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. For extra flavor let sit for 30 minutes.
  3. Prepare cauliflower rice by adding to a skillet with 1 tablespoon olive oil. Saute until warm.
  4. In a medium bowl, add cabbage and toss with lime juice and a pinch of salt.
  5. Stir 1 teaspoon of soy sauce or tamari into lentils.
  6. Divide mushrooms, cabbage, lentils, and cauliflower rice, and cucumbers into 4 bowls.
  7. Drizzle remaining marinade and garnish with chopped cilantro, sliced green onions, and sesame seeds. Serve with lime wedges!

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