Ingredients
- 2 cups sliced shiitake mushrooms
- 2 cups baby bella mushrooms
- ½ cup sliced sweet mini peppers (optional)
- ½ cup raw coconut aminos
- 3 cloves garlic minced
- 1 tablespoon toasted sesame oil
- Sauce
- ¼ cup raw coconut aminos
- 2 tablespoons miso
- 1 tablespoon agave nectar
- 1 teaspoon hot chili oil
- 1 teaspoon toasted sesame oil
- 1 head of Boston Bibb or Romaine lettuce, washed and separated
- broccoli and carrot julienne strips I purchased pre-cut from produce department
- mung bean sprouts
Instructions
- Place mushrooms and peppers in a medium bowl, add in raw coconut aminos, garlic and oil, stir and set aside.
- In another bowl, stir together aminos, miso, agave, chili oil and sesame oil until well combined.
- Scoop mushrooms into lettuce, draining off most of the liquid.
- Top with broccoli, carrots and mung beans and drizzle on sauce.
- Enjoy!
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