COPYCAT SWEETGREEN UMAMI BOWL

For the Portobello Mushrooms: Toss the mushrooms in 1 teaspoon of Yondu Vegetable Umami Sauce, salt and pepper to taste. Cook in a pan coated in olive oil over medium-high heat for 3 minutes on each side.

For the Umami Dressing: Combine 1 teaspoon of Yondu Vegetable Umami Dressing, 1 thumb sized piece of ginger (peeled and minced), 1/2 teaspoon sesame oil, 1 tablespoon red chili flakes, 2 tablespoons rice vinegar, 1 garlic clove (smashed and minced), and 1/2 cup olive oil.

For the Rice: Cook 1 cup brown rice with 2 cups water and 1 teaspoon Yondu Vegetable Umami Sauce.

For the Air Fryer Sesame Tofu: Toss the tofu in 1 tablespoon toasted sesame oil and 1 tablespoon olive oil. Sprinkle with salt and pepper to taste. Air fry for 20-25 minutes.

To Assemble the Bowl: Add kale, cooked rice, tofu, beets, the mushrooms, bean sprouts, fresh basil, sunflower seeds and the prepared Umami Dressing. Massage the dressing well and enjoy!