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Mushroom & Broccoli Bowl With Miso Dressing

Mushroom & Broccoli Bowl With Miso Dressing

Rating
4.5rating out of 5

(601 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

Fill your bowl with a selection of umami-rich mushrooms, broccoli, protein-packed quinoa and quick pickled carrot ribbons. Then drizzle your colourful salad with a sweet miso dressing and dig in.

Prep Time

30 min

Cuisine

Asian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-chilli
1 red chilli
Broccoli
1 broccoli
fresh-ginger
15g fresh root ginger
Spring-onion
1 spring onion
Miso-paste
2 tbsp white miso paste †
quinoa
130g quinoa
Carrot
1 carrot
honey-pot
1 agave nectar pot (25g)
Sesame-oil
1 toasted sesame oil sachet (15ml) †
Soy-sauce-sachet
1 tamari soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
chestnut-mushrooms
160g chestnut mushrooms
portobello-mushrooms
150g portobello mushrooms
Sesame-seeds
1 toasted sesame seed sachet (5g) †
You Will Need
Salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red chilli
  • 1 broccoli
  • 15g fresh root ginger
  • 1 spring onion
  • 2 tbsp white miso paste<span class="strong">†</span>
  • 130g quinoa
  • 1 carrot
  • 1 agave nectar pot (25g)
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
  • 1 tamari soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
  • 160g chestnut mushrooms
  • 150g portobello mushrooms
  • 1 toasted sesame seed sachet (5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 379 kJ
90 kcal
1916 kJ
455 kcal
Fat
of which saturates
2.9 g
0.5 g
14.6 g
2.4 g
Carbohydrate
of which sugars
11.6 g
3.4 g
58.6 g
17.3 g
Fibre 2.8 g 14.1 g
Protein 4.1 g 20.6 g
Salt 0.27 g 1.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red chilli
red chilli
1 broccoli
broccoli(100%)
15g fresh root ginger
ginger
1 spring onion
spring onion
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
130g quinoa
quinoa(100%)
1 carrot
carrot
1 agave nectar pot (25g)
agave nectar
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
1 tamari soy sauce sachet (15ml)
water, soy beans, salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
160g chestnut mushrooms
chestnut mushrooms
150g portobello mushrooms
portobello mushrooms
1 toasted sesame seed sachet (5g)
whole hulled sesame seeds (100%)
Allergens
  • Allergens highlighted by † (soya, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Top, tail and peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Add the carrot ribbons to a small bowl with the rice vinegar and set aside for later – these are your pickled carrot ribbons

2 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Whilst the carrots are pickling, slice the chestnut mushrooms

Add the sliced chestnut mushrooms and whole portobellos to one side of a tray

Drizzle over the tamari and 1/2 tbsp [1 tbsp] vegetable oil and give everything a gentle mix up until coated

3 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Cut the broccoli into 6 [12] wedges

Add the broccoli wedges to the other side of a tray (or a separate one!) with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and give them a good mix up

Put the tray in the oven and cook for 20-25 min or until everything is cooked through, tender and golden

4 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Meanwhile, rinse the quinoa in a sieve under cold running water

Add the quinoa to a pot with a lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry, uncovered, until serving

5 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Whilst everything is cooking, peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger

6 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Combine the grated ginger, miso paste, toasted sesame oil and agave nectar with 2 tbsp [4 tbsp] water and a pinch of salt

Stir it all together – this is your miso dressing

7 2514 - Mushroom & Broccoli Bowl With Miso Dressing

Trim, then slice the spring onion[s]

Slice the red chilli[es] into rounds

8

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Serve the tamari roasted mushrooms and roasted broccoli over the quinoa and drizzle the miso dressing all over

Drain the pickled carrot ribbons and serve them to the side

Garnish with the chopped spring onion, chilli rounds (can't handle the heat? Go easy!) and sesame seeds

Enjoy!

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