Members recipe
Rainbow Harvest Bowl with Marinated Mushrooms
4.8(687 ratings)This bowl is built for the end of summer, when tomatoes are heavy and beets are sweet enough to eat raw. A quick lemon and garlic marinade softens the mushrooms until they turn silky, almost as if they had spent time in a pan. Everything else is simple slicing, so the whole bowl comes together while the mushrooms rest.
- Hands-on
- 20 min
- Marinate
- 30 min
- Total
- 50 min
- Serves
- 2
- Level
- Easy
Method
This one lives on the members shelf
Juicy tomatoes, grated beets, lemony mushrooms and cool cucumber pile onto tender greens with a tahini-lemon drizzle for a colorful, filling raw lunch bowl. Join to see the full ingredient list, every step and the kitchen tip.
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