Chickpea Miso Bowl with Portobellos

Ingredients

• Smart balance light buttery spread

  Margarine-like spread

  2 tbsp or 28g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Organic Hearty Vegetable Broth

  Trader Joe's

  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

Directions

1. For the gravy: In a medium saucepan, melt the vegan butter over low heat. Stir in the flour (it will form a chunky paste, but that's normal). In a small bowl, whisk the broth, chickpea miso, and cornstarch until completely smooth. Pour it into the saucepan and increase heat to medium-high, whisking vigorously until smooth and no lumps remain. Whisk in salt and pepper, to taste. Reduce heat to medium-low to avoid burning. Once thickened, remove from heat until ready to use (you can quickly reheat before serving). You can always add a bit more broth if it's too thick for your liking.
2. For the sweet potatoes: Preheat oven to 375F and line a baking sheet with parchment paper. Slice a large sweet potato into 1-cm rounds. Place on baking sheet and drizzle with olive oil. Toss to coat and spread out into an even layer. Season with salt and pepper. Roast for 20-35 minutes, until tender and lightly golden in some spots, flipping once half way through roasting.
3. For the quinoa: Add quinoa into a pot with water. Bring to a low boil. Reduce heat to medium-low and simmer, covered, for 13-16 minutes, until the water absorbs and the quinoa is fluffy. Remove from heat, season with salt, and keep lid on until ready to consume.
4. For the mushrooms: Remove stems from Portobello mushrooms by twisting them off. Discard stems or save for future use. With a small spoon, scoop out the black gills and discard. With a damp cloth, wipe the cap to remove any debris. Slice into long, 1/2-inch wide strips. In a large wok or saucepan, whisk together the vinegar and minced garlic. Add sliced mushrooms and toss until coated in the liquid. Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste.
5. To assemble: Add a couple scoops of cooked quinoa into a bowl. Layer on roasted sweet potato rounds. Top with mushrooms and drizzle on gravy. Season with salt and black pepper to finish. Enjoy!

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