Mushroom, Kale & Black Rice Bowls with Za’atar Tahini Sauce

Combining earthy mushrooms, nutritious kale, and black rice, topped with a za'atar tahini sauce for a wholesome bowl.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Make Everyday Gourmet, Vegan
Cuisine Vegan
Servings 4


Black rice

  • 320 g 2 ¼ cups water
  • 1 cup black rice
  • 1 tsp salt

Za’atar tahini sauce

  • 115 g tahini
  • 125 ml water
  • 2 tbsp fresh lemon juice
  • 1 tbsp za’atar
  • 1 clove garlic finely grated
  • good pinch of sea salt


  • 1 large white onion sliced
  • 2 g kale or swiss chard roughly chopped
  • 500 g mixed cultivated mushrooms sliced into chunky pieces
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar


  • radish thinly sliced
  • artichoke hearts chargrilled
  • asparagus stems lightly steamed

To serve

  • olive oil for cooking
  • salt and peppera to taste


For the rice

  • Combine water, black rice, and salt in a medium sized pot.
    Bring to a boil and then reduce to low.
  • Cover and cook for about 30 to 35 minutes until the rice is tender and chewy and all the water has been absorbed.
    Switch off the heat and let stand, covered, for 10 minutes before fluffing and serving.

For the sauce

  • Combine all ingredients in a medium sized bowl and mix well.
    Taste to adjust seasoning and set aside until serving.
  • Heat a drizzle of olive oil in a large frying pan.
    Add the onion and cook until tender.
    Add the kale and cook until just wilted.
    Season lightly.
    Remove from the pan and set aside.
  • Add a fresh drizzle of olive oil to the pan and cook the mushrooms until golden brown.
    Add the soy sauce and vinegar and toss to coat.
  • Divide black rice amongst four bowls.
    Top the rice with the cooked onion and kale mix, the sautéed mushrooms and the rest of the delicious toppings.
  • Generously dollop the bowls with the za’atar tahini sauce and serve with the extra on the side and enjoy!
Keyword vegan