My friend and incredible Holistic Nutritionist, Jaclyn Irwin is stopping by on the blog today to share a delicious rice bowl recipe with you!

If you don’t follow Jaclyn on instagram, you should because she posts the most mouth watering recipes on the planet. I was also drawn to Jaclyn when I started learning more about her healthy living motto, which is ‘wellness without obsession’. I find this attitude towards life (and more specifically, food and fitness) so incredibly refreshing! There’s a constant pressure on us to be perfect in everything we do, but Jaclyn wants to inspire people to live healthier without the guilt of having to always be on top of your game. It’s all about balance, right?!

You guys are going to LOVE this recipe! This bowl can be made with any in-season veggies you have on hand; it works best with mushrooms, carrots, greens, brussels sprouts and green beans. The gravy is thick and hearty and you are going to want to put it on everything, so feel free to make lots and reheat it as needed. As for the protein, choose something like lentils, chickpeas, tofu or chicken (without too much seasoning).


Veggie and Rice Bowl with Miso Gravy

1 cup rice, dry
2 carrots, sliced thinly on a mandolin if possible
4 cups baby spinach
4 portobello mushrooms, sliced
½ cup lentils, cooked

For the Gravy:
2 tbsp flour (I used almond, any flour will do)
1 clove garlic
6 tbsp nutritional yeast
¾ cup vegetable broth
2 tbsp avocado oil
½ tsp dijon mustard
1 ½ tbsp miso paste (light yellow)


Cook the rice according to package directions.
Heat up a pan over medium heat and add a drizzle of avocado oil and add the sliced portobello mushrooms and cook for about 5 to 7 minutes, until cooked through.
Make the gravy by adding the flour, garlic and nutritional yeast to a small pot on the stove over medium-low heat, then whisk in the vegetable broth to make a paste. Let this come to a boil, then simmer for 30 seconds.
Add the oil, mustard and miso paste to the pot and whisk until everything is incorporated and it is nice and smooth.
Assemble the bowls by placing the rice at the bottom, followed by the carrots, spinach, mushrooms and lentils. Drizzle gravy on top. Serve and enjoy!

If you don’t have avocado oil, use olive oil.
For the flour: use any type of flour you have on hand, spelt, whole wheat, rice, chickpea.
Use a mild miso paste for this recipe.

Lots of love,



Jaclyn from Holistic Foodie is all about breaking the conventional rules regarding what it means to live healthy, ditching diet trends and fad diets and learning to be in tune with what your body, mind and soul need to thrive and live your best life.

To connect with Jaclyn, find her on instagram here and on her website here.


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