This Copycat Sweetgreen Shroomami Bowl recipe is mix of deliciousness. Warm mushrooms, crisp cucumber, fresh basil, vibrant red cabbage, authentic wild rice, and massaged kale, all get paired with a ginger tahini dressing. Enjoy this Sweetgreen-inspired recipe at the comfort of your own home for an easy weeknight dinner or vegan meal prep option!

Copycat Sweetgreen Shroomami Bowl sitting on a cutting board with a fork in it.

I’m back with yet another Sweetgreen-inspired recipe & I cannot help myself, because they’re so tasty.

While I was inspired by the Sweetgreen’s shroomami bowl, I put my own twist on it.

Unlike the original, I opted to do no soy. Meaning, no tofu & no miso, because in my opinion, soy isn’t the best option when it comes to optimal health, but you do you.

I’ll save you from my rant & get back to what you came here for, the Copycat Sweetgreen Shroomami Bowl.

It’s full of flavor, nutrition, & is just as good for leftovers. So if you’re near a Sweetgreen location or not, you can enjoy this healthy take right from your home for a fraction of the price!

Why You’ll Love This Copycat Sweetgreen Bowl Recipe

Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fat filled, and so much more. This Sweetgreen-inspired recipe has it all.
The Perfect Meal: This Copycat Sweetgreen Shroomami Bowl recipe is full of nourishment fueling you up!
Healthy Food Chain Worthy: This vegan Sweetgreen-inspired recipe is more delicious & wholesome than the real deal.

Sweetgreen-inspired recipe with mushrooms, crisp cucumber, fresh basil, vibrant red cabbage, authentic wild rice, and massaged kale, all get paired with a ginger tahini dressing. Sitting on a cutting board with a fork in it.

Ingredients

Organic Baby Bella Mushrooms: We’ll be slicing them up & sautéing them for optimal flavor!
Organic Red Cabbage: For some extra vibrancy and vitamins.
Organic English Cucumber: Freshly diced & you can sub for any type of cucumber!
Organic Raw Almonds: Chopped up & optionally toasted for a bit of healthy fat crunch.
Organic Wild Rice: To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.
Organic Kale: For the greens of this bowl, we’ll be using & massaging kale.
Organic Fresh Basil: Perfect for garnishing!
Organic Ginger Dressing: It’s such a tasty addition to this Sweetgreen-inspired recipe, so don’t skip!

How To Make

Wild Rice. Prepare wild rice as instructed from the package.
Mushrooms. Heat a large skillet over medium heat. Add the oil, mushrooms, & seasoning. Cook for 5 – 8 minutes, tossing until heated through & caramelized.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Ginger Tahini Dressing. In a mixing bowl, whisk together all of the ingredients until fully combined. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Assemble. Divide the massaged kale between bowls. Top with wild rice, mushrooms, veggies, herbs, and the dressing. Enjoy!

Tips for Making this Sweetgreen-Inspired Recipe Perfectly

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.
Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.
Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout!

Storing & Reheating

As mentioned above, this vegan Sweetgreen-inspired recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the wild rice and mushrooms, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, veggies, and the dressing.

Vegan Sweetgreen-inspired bowl recipe with mushrooms, crisp cucumber, fresh basil, vibrant red cabbage, authentic wild rice, and massaged kale, all get paired with a ginger tahini dressing. Sitting on a cutting board with a fork in it.

More Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Copycat Sweetgreen Shroomami Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 30
Total Time: 40
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

WILD RICE

½ cup dry wild rice

MUSHROOMS

1 cup baby bella mushrooms, wiped clean & chopped
1 tsp avocado oil
Sea salt & black pepper, to taste

KALE

4 cups kale, de-stemmed & chopped
Sea salt, pinch

GINGER TAHINI DRESSING

¼ cup raw tahini
2 tbsp coconut aminos
2 tbsp fresh lemon juice
1 tbsp fresh ginger, minced
2 garlic cloves, minced
Filtered water, to thin

BOWL

½ English cucumber, diced
1 cup red cabbage, shredded
¼ cup raw almonds, chopped
Fresh basil

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Instructions

Wild Rice. Prepare wild rice as instructed from the package.
Mushrooms. Heat a large skillet over medium heat. Add the oil, mushrooms, & seasoning. Cook for 5 – 8 minutes, tossing until heated through & caramelized.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Ginger Tahini Dressing. In a mixing bowl, whisk together all of the ingredients until fully combined. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
Assemble. Divide the massaged kale between bowls. Top with wild rice, mushrooms, veggies, herbs, and the dressing. Enjoy!

Notes

Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe.

Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout!

Storing & Reheating: Transfer the ingredients to separate air-tight glass containers & refrigerate for 4 – 5 days. To reheat, preheat the oven to 350 degrees F. Transfer the wild rice and mushrooms, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the greens, veggies, and the dressing.