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Cozy Mushroom Kale Gravy Grain Bowl

(Makes enough for about 4 people)


  • 2 quick cooking microwavable grains packets, or 1 cup of any grains (I used a rice/quinoa blend)

  • 3 medium sweet potatoes (or swap for regular), chopped

  • *optional package of firm tofu, excess water pressed out and chopped into cubes

  • olive oil

  • s&p

  • optional splash of coconut milk for the rice

  • optional garnish with hemp seeds

For the gravy:

  • Drizzle of olive oil

  • 1 medium onion, chopped (you can usually find these pre-cut to save time)

  • 3 garlic cloves, minced (you can find these jarred too)

  • 4 cups of sliced crimini mushrooms (you can usually find these pre-cut too)

  • 2 large pinches of minced fresh rosemary

  • 3 tbsp nutritional yeast

  • 3 tbsp of soy sauce

  • 2 tbsp cornstarch

  • 2 cups of vegetable broth

  • 2-3 handfuls of kale, stems removed

  • s&p to taste

Pre-heat oven to 400F or 200C and put sweet potatoes and optional tofu on a baking sheet. Drizzling with olive oil and some s&p and baking about 25 min until soft (flipping halfway). If you don't want to wait 25 min you can always boil your potatoes for 7-8 min instead.

For the gravy, sauté garlic and onions in a large pan for about 5 min (in oil or water if watching oil intake). Add mushrooms and stir for another 10-12 minutes. Add rosemary, soy sauce, and nutritional yeast. Whisk together the corn starch and the veggie broth separately then pour into pot. Stir in kale for a few minutes until kale is wilted and sauce has slightly thickened.

Put potatoes, tofu, and grains into individual bowls. (I like mixing grains in a little coconut milk before they go in the bowl) Scoop mushroom kale gravy on top and garnish with s&p and optional hemp seeds.

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