Chickpea Miso Bowl with Portobellos

Ingredients

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Miso

  1 ½ tbsp or 26g

• Cornstarch

  1 tbsp or 8g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Quinoa

  Uncooked

  1 cup or 170g

• Mushrooms

  Portabella, raw

  4 mushroom, whole or 336g

• Balsamic vinegar

  3 tbsp or 48g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. For the gravy: Melt the vegan butter in a medium saucepan over low heat. Stir in the flour to form a paste. Whisk broth, chickpea miso, and cornstarch in a bowl until smooth. Pour into the saucepan, increase heat to medium-high, and whisk until smooth. Season with salt and pepper. Reduce heat to medium-low. Once thickened, remove from heat.
2. For the sweet potatoes: Preheat oven to 375°F. Slice sweet potato into 1-cm rounds, place on a parchment-lined baking sheet, drizzle with olive oil, and season. Roast for 20-35 minutes, flipping once.
3. For the quinoa: Combine quinoa and water in a pot. Bring to a low boil, then simmer covered for 13-16 minutes. Season with salt.
4. For the mushrooms: Clean and slice Portobello mushrooms. Whisk vinegar and garlic in a wok, add mushrooms, and cook on medium-high until water evaporates. Season with salt and pepper.
5. To assemble: Layer cooked quinoa, roasted sweet potato rounds, and mushrooms in a bowl. Drizzle with gravy and season with salt and black pepper.