Miso Mushroom Poke Bowl By Somerset Foodie

Ingredients

• 200g Long Grain Brown Rice, cooked and kept warm
• 250g Edamame Beans, steamed for 5 minutes
• 2tsp Miso Dashi Soup Paste
• 4tbsps Poke Sauce
• 1/2 Jar Pockeredge Pantry Pickled Radishes
• 1tbsp Wakame Seaweed, soaked in plenty of cold water for 10 minutes
• 2 Large Fresh Beetroots, peeled and chopped into thin match sticks
• 1 Red Pepper, thinly sliced
• 1/2 Cucumber, seeds removed and diced into small chunks
• 1 Red Chilli, thinly sliced
• 2 or 3 Spring Onions, sliced thinly
• 1 Ripe Avocado, peeled and sliced
• 100g Kale, steamed for 5 minutes until tender
• 150g Bean Sprouts, steamed for 1 minute
• 120g Shiitake Mushrooms
• 300g Chestnut Mushrooms, cut into quarters
• 2tsp Sesame Seeds, toasted
• A drizzle of Cold Pressed Rapeseed Oil