Quick answer: The Sweetgreen Shroomami Bowl is roasted portobello mushrooms, sesame-marinated tofu, roasted beet, shredded kale, warm wild rice, cucumber, fresh basil, spicy sunflower seeds, and miso sesame ginger dressing. To make four bowls at home: press and marinate 14 oz firm tofu in 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon garlic powder for 30 minutes. Cube 3 medium beets, toss with olive oil and salt, and roast at 425°F for 30 to 35 minutes. Slice 1 lb portobello mushrooms, toss with 2 tablespoons olive oil, 1 tablespoon soy sauce, and a pinch of garlic powder, and roast at 425°F for 20 to 22 minutes until caramelized. Bake the marinated tofu at 425°F for 22 to 25 minutes, flipping once. Cook 1 cup wild rice per package directions. Whisk the dressing: 3 tablespoons white miso, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, 1 tablespoon neutral oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon fresh grated ginger, 1 grated garlic clove, and 2 to 3 tablespoons warm water to thin. Massage 4 cups shredded kale with a pinch of salt. Assemble: wild rice, massaged kale, mushrooms, tofu, roasted beet, sliced cucumber, torn basil, and spicy sunflower seeds. Drizzle 2 to 3 tablespoons dressing per bowl.
Shop the tools
Gear matched to this recipe. These are Amazon affiliate links — we may
earn a small commission if you buy, at no extra cost to you.
As an Amazon Associate, Copycat Spices earns from qualifying purchases.
Product images are generic illustrations, not the exact item listed.
Sweetgreen Shroomami Bowl
The famous Sweetgreen Shroomami Bowl made at home: roasted portobello mushrooms, sesame-marinated tofu, roasted beets, shredded kale, wild rice, cucumber, basil, spicy sunflower seeds, and miso sesame ginger dressing. About $6 per bowl vs. $14–16 at Sweetgreen.
Easy
Prep: 20 min
Cook: 35 min
Total: 55 min4 servings
~$4.50/serving
Prep20 min
Cook35 min
Total55 min
Servings
4
At home~$4.50/serving
vs
Restaurant~$20.25/serving
You save ~78%
The Story Behind the Recipe
Sweetgreen was founded in 2007 by three Georgetown University students who opened their first location in a Georgetown basement in Washington, D.C. with a simple thesis: fast food does not have to mean bad food. By 2025, the chain had grown past 220 locations across roughly 20 states. The Shroomami — a mashup of "shroom" and "umami" — debuted as a signature bowl built on the premise that plant-forward food can be as deeply satisfying as a meat-based dish. The name signals exactly what the bowl delivers: mushroom-forward, with umami layered in three directions — the roasted portobello mix, the white miso in the dressing, and the sesame-marinated tofu.
The bowl costs $13 to $16 at Sweetgreen depending on the city. Two techniques separate a great homemade version from a bland one. First, the portobello mushrooms must be roasted hot (425°F) in a single layer with no crowding until they lose most of their water, shrink by roughly half, and develop deep, slightly chewy caramelized edges — steamed-soft mushrooms are the single most common mistake in copycat attempts. Second, the tofu must be pressed thoroughly and marinated in sesame oil and soy before it ever hits the oven. Both steps concentrate flavor and eliminate the excess water that makes grain bowls taste diluted. At home the full bowl works out to roughly $5 to $6 per serving.
Nutrition Facts
Per serving (4 servings)
Calories620
Total Fat29g
Total Carbs57g
Dietary Fiber8g
Sugars10g
Protein20g
Sodium840mg
* Estimated values based on standard recipe preparation. Actual values may vary.
Ingredients
Portobello mushroom mix
Sesame-marinated tofu
Roasted beet
Miso sesame ginger dressing
Bowl assembly (for 4 bowls)
Instructions
💡
Pro tip: This recipe tastes even better the next day. The flavors need time to meld together in the fridge.
❄️
Storage: Keeps in an airtight container in the fridge for up to 2 weeks. Freezer-friendly for up to 3 months.
🎃 Free Halloween cookbook — download now
The Copycat Halloween Cookbook
A ready-made, photo-illustrated PDF of our best halloween copycat
recipes — free to download, no building required. Pay what you want to support if you love it.
Free PDF — instant download. We'll also send new seasonal copycat recipes now
and then; unsubscribe anytime.
Or just download it →
🎉 Your Halloween Cookbook is ready!
It's free — but if it's worth something to you, you can pay what you want.
It keeps the recipes coming.
$
✓ Downloading your free Halloween Cookbook — check your downloads folder. Happy cooking!
CopycatSpices
Sweetgreen Shroomami Bowl
The famous Sweetgreen Shroomami Bowl made at home: roasted portobello mushrooms, sesame-marinated tofu, roasted beets, shredded kale, wild rice, cucumber, basil, spicy sunflower seeds, and miso sesame ginger dressing. About $6 per bowl vs. $14–16 at Sweetgreen.
sweetgreen · japanese · grain-bowl · salad
🕑Prep20 min
🍳Cook35 min
⏱Total55 min
🍽Serves4
⭐DifficultyEasy
Ingredients
Portobello mushroom mix
1 lb portobello mushrooms (about 4 large caps), sliced 1/4-inch thick, or 1/2 lb portobello + 1/2 lb cremini
2 tbsp extra-virgin olive oil
1 tbsp soy sauce or tamari
1/2 tsp garlic powder
1/4 tsp freshly cracked black pepper
Sesame-marinated tofu
14 oz extra-firm tofu
2 tbsp soy sauce or tamari
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp garlic powder
Roasted beet
3 medium red beets (about 1 lb total), peeled and cut into 3/4-inch cubes
1 tbsp extra-virgin olive oil
1/4 tsp kosher salt
Miso sesame ginger dressing
3 tbsp sweet white miso (shiro miso)
2 tbsp rice vinegar
2 tbsp toasted sesame oil
1 tbsp neutral oil (avocado or grapeseed)
1 tbsp soy sauce or tamari
1 tbsp honey (or maple syrup for vegan)
1 tsp fresh ginger, grated (from about a 1/2-inch piece)
1 small garlic clove, grated or pressed
2–3 tbsp warm water, to thin
Bowl assembly (for 4 bowls)
1 cup dry wild rice or wild rice blend (yields about 3 cups cooked)
4 cups shredded kale (curly or lacinato), lightly packed
1 English cucumber, thinly sliced into half-moons
1/2 cup spicy sunflower seeds (see FAQ) or roasted almonds
1/2 cup fresh basil leaves, loosely packed, torn
Kosher salt, for massaging kale
Instructions
1.Press and marinate the tofu (30 minutes before cooking). Remove the tofu from its package and press it: wrap in 3 to 4 layers of paper towels or a clean kitchen towel, place a heavy skillet or cutting board on top, and let it sit for at least 30 minutes. The more water you press out, the better the tofu browns. Once pressed, cut into 3/4-inch cubes. Toss with the soy sauce, sesame oil, rice vinegar, and garlic powder until evenly coated. Let marinate while you prep the rest.
2.Preheat the oven to 425°F and cook the wild rice. A fully preheated oven (at least 15 minutes at temperature) is essential for properly caramelized mushrooms. While the oven heats, rinse the wild rice under cold water, then cook per the package directions — typically 1 cup grain to 2 cups water, simmered covered for 40 to 45 minutes until tender with a slight chew. Keep warm.
3.Roast the beets. Toss the cubed beets with the olive oil and salt until coated. Spread in a single layer on one section of a large baking sheet (or use a separate small pan). Roast at 425°F for 30 to 35 minutes, flipping once at the 15-minute mark, until fork-tender with caramelized edges. Note: beet juice stains — cube them over a sheet of parchment and rinse the knife promptly.
4.Roast the mushrooms. Toss the sliced portobello mushrooms with the olive oil, soy sauce, garlic powder, and black pepper until evenly coated. Spread in a single, uncrowded layer on a separate section of the baking sheet or a second pan. This step is non-negotiable: crowded mushrooms steam soft instead of caramelizing. Roast at 425°F for 20 to 22 minutes, without disturbing for the first 12 minutes, then flip and finish. The mushrooms are done when they've shrunk by about half, the edges are deeply brown, and the texture is slightly chewy rather than soft. Set aside.
5.Bake the marinated tofu. Line a second baking sheet with parchment. Spread the marinated tofu cubes in a single layer with space between each piece. Bake at 425°F for 22 to 25 minutes, flipping once at the 12-minute mark, until the exteriors are golden and slightly firm. The tofu won't crisp like deep-fried tofu, but it should hold its shape and have visible browning on two sides. Set aside.
6.Make the miso sesame ginger dressing. Whisk the white miso, rice vinegar, sesame oil, neutral oil, soy sauce, honey, grated ginger, and grated garlic together in a small bowl until smooth and fully emulsified. Thin with warm water, one tablespoon at a time, until the dressing is pourable but not watery — a consistency between salad dressing and a thin sauce. Taste: it should be savory, slightly sweet, with a clear ginger note. Adjust with a splash more vinegar if it tastes flat, or a little more honey if it tastes sharp.
7.Massage the kale. Place the shredded kale in a large bowl. Sprinkle with a small pinch of kosher salt and drizzle with about 1 teaspoon of the miso dressing. Using both hands, firmly squeeze and massage the kale for 60 to 90 seconds until the leaves soften, darken slightly, and lose their raw bitterness. Massaged kale has a tender, almost silky texture compared to raw — this step takes 90 seconds and makes a substantial difference in the finished bowl.
8.Assemble the bowls. Divide the warm wild rice among 4 bowls (about 3/4 cup each). Add a portion of massaged kale to each. Arrange the roasted mushrooms, baked tofu, and roasted beet around the bowl. Fan the cucumber slices on one side. Scatter the torn basil leaves and spicy sunflower seeds over the top. Drizzle 2 to 3 tablespoons of miso sesame ginger dressing over each bowl. Serve immediately with extra dressing on the side.
Notes
The Sweetgreen Shroomami Bowl is one of the chain’s most distinctive offerings — not a salad in any traditional sense, but a warm grain bowl built entirely around the concept of mushroom umami. The name is not subtle: Shroom + Umami = Shroomami. Roasted portobello mushrooms, sesame-marinated baked tofu, warm wild rice, roasted beet, shredded kale, cucumber, fresh basil, and spicy sunflower seeds, all dressed in a white miso, sesame, and fresh ginger dressing that ties every component into a single coherent bite.
At $13 to $16 per bowl at the restaurant, the Shroomami is Sweetgreen’s most compelling argument for plant-based eating. At home, the full recipe makes four for roughly $22 to $26 in ingredients — or $5.50 to $6.50 each. The gap is significant. The technique is honest: there are no special ingredients you can’t find at a standard grocery store, and the two things that actually make the bowl work — roasting the mushrooms until they’re almost jerky-like, and pressing the tofu before it ever hits the marinade — are both steps of patience, not of skill.
If you like this build, it’s the warm, plant-based sibling of the chain’s best-seller — our copycat Sweetgreen Harvest Bowl uses the same wild-rice base with roasted sweet potato and a balsamic vinaigrette.
Why the mushrooms matter more than anything else
The Shroomami is not a mushroom-adjacent bowl. It is a mushroom bowl that happens to have other things in it. Portobello mushrooms are roughly 92 percent water, which means roasting technique is everything: high heat, wide single layer, no crowding, no stirring for the first 10 to 12 minutes. Crowded mushrooms steam in their own released water and turn limp and pale. Properly roasted mushrooms — uncrowded at 425°F — lose most of that water, shrink by about half, and develop caramelized, slightly chewy edges with concentrated flavor that a steamed mushroom will never have.
The soy sauce added to the mushrooms before roasting accelerates browning via the Maillard reaction, adds a second umami layer, and seasons them through rather than just on the surface. Don’t skip it.
The miso sesame ginger dressing is the other non-negotiable
White miso (shiro miso) is the right choice here — milder and sweeter than red or yellow miso, with a flavor that supports the earthy mushrooms instead of competing with them. If you keep a tub of white miso in the fridge, it earns its keep: it’s the same backbone behind the glaze in our copycat Nobu black cod miso. Whisk it with toasted sesame oil, rice vinegar, soy sauce, fresh grated ginger, and garlic until fully smooth, then thin with a tablespoon or two of warm water until pourable. Fresh ginger is not optional in this recipe; dried ginger has none of the bright, aromatic punch that makes the dressing taste alive. For a creamier, pourable ginger dressing in the same family, our copycat Benihana ginger salad dressing is the restaurant-style benchmark. The dressing keeps in the refrigerator for up to a week and is genuinely excellent on other grain bowls, roasted vegetables, or noodles.
A complete meal-prep bowl
Every component of the Shroomami stores well. The wild rice, roasted mushrooms, baked tofu, and roasted beets all keep refrigerated for up to 4 days in separate containers. Massaged kale holds for 3 days, which is unusual — most delicate greens would wilt. The dressing keeps a week. Build the full recipe on Sunday and you have four ready-to-assemble weekday lunches, each taking about 3 minutes to pull together. Add the cucumber, basil, and sunflower seeds at serving to keep both fresh and crunchy.
🥗
Make It Healthier
Love Sweetgreen Shroomami Bowl but want a lighter version? Try these simple swaps:
✓Replace half the wild rice with riced cauliflower to cut net carbs by roughly 15g per bowl without changing the overall flavor.
✓Use maple syrup instead of honey in the dressing to make the bowl fully vegan — the flavor difference is minimal.
✓Air-fry the tofu at 375°F for 15 minutes for a crispier exterior with about 30% less added oil versus the oven method.
✓Use just 1 tablespoon of sesame oil in the dressing (instead of 2) and 1 tablespoon neutral oil; the dressing stays cohesive and you save about 60 calories per serving.
Frequently Asked Questions
What is in the Sweetgreen Shroomami bowl?
The Sweetgreen Shroomami bowl contains shredded kale, warm wild rice, roasted portobello mushroom mix, sesame-roasted tofu, roasted beet, cucumber, fresh basil, spicy sunflower seeds, and miso sesame ginger dressing. The name is a portmanteau of 'shroom' and 'umami' — mushrooms are the starring ingredient, with umami reinforced by the white miso in the dressing and the sesame soy marinade on the tofu. Menu builds can vary slightly by location and season; some locations swap spicy sunflower seeds for roasted almonds.
What makes the Shroomami mushrooms taste so good?
Caramelization and dehydration. Portobello mushrooms are roughly 92 percent water, so if you roast them in a crowded pan or at a low temperature they steam and turn limp instead of browning. Sweetgreen's prep kitchen runs them in a single layer at high heat until they lose most of that water, shrink by about half, and develop deeply caramelized, slightly chewy edges. At home: use a large rimmed baking sheet, no more than one layer, and never stir during the first 10 minutes. Once you can smell the caramelization begin, flip once and finish. A splash of soy sauce added before roasting speeds up browning via the Maillard reaction and adds a second layer of umami.
What is in the miso sesame ginger dressing?
The Shroomami dressing is built on sweet white miso (shiro miso), toasted sesame oil, rice vinegar, soy sauce, fresh ginger, and garlic, thinned with a little warm water. White miso has a mild, slightly sweet flavor that holds up to the earthy mushrooms without overpowering them — avoid red miso (too intense) or yellow miso (less sweet). Fresh ginger is essential; dried ginger does not have the same aromatic bite. The dressing keeps in the refrigerator for up to a week and improves overnight as the flavors meld.
Can I use a different mushroom if I can't find large portobellos?
Yes. Large cremini mushrooms (also called baby bellas) are the closest substitute — same flavor profile as portobello at a smaller size; roast them whole or halved. Shiitake mushrooms also work well and add a slightly smokier umami note; discard the woody stems and roast the caps. Maitake (hen of the woods) gives dramatic texture. A mix of cremini and shiitake is actually closer to what many Sweetgreen kitchens use for their 'portobello mushroom mix.' The one mushroom to avoid is white button — it has almost no flavor and turns rubbery when roasted.
Is the Shroomami vegan and gluten-free?
The Sweetgreen Shroomami is listed as vegan on their menu. As written in this recipe, it is also vegan — just use maple syrup instead of honey in the dressing. For gluten-free, replace all soy sauce with certified gluten-free tamari; standard soy sauce contains wheat. Wild rice, miso (check the label — most white miso is gluten-free but some brands add barley), tofu, beets, kale, cucumber, sunflower seeds, sesame oil, and rice vinegar are all naturally gluten-free.
How do I make spicy sunflower seeds at home?
Toast 1/2 cup raw, hulled sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until lightly golden and fragrant. Remove from heat and immediately toss with 1/2 teaspoon hot sauce (Cholula or Tabasco), 1/4 teaspoon smoked paprika, and a pinch of kosher salt. Let cool on a flat surface — they crisp up as they cool. Store in a jar at room temperature for up to 2 weeks. Pepitas (pumpkin seeds) are a fine substitute with roughly the same crunch.
Can I meal-prep the Shroomami bowl?
Yes — it holds well. Store all components separately: wild rice, roasted mushrooms, baked tofu, and roasted beets keep refrigerated for up to 4 days each. Miso sesame ginger dressing keeps for up to a week. Make the massaged kale up to 3 days ahead. Store spicy sunflower seeds and fresh basil separately and add them just before eating so both stay crisp and bright. Cucumber is best cut fresh; cut it the morning of. When ready to eat, warm the rice and mushrooms briefly, then assemble with the cold components.
How much does the Sweetgreen Shroomami cost versus homemade?
At Sweetgreen, the Shroomami runs roughly $13 to $16 per bowl depending on location — New York and San Francisco are at the higher end. The homemade version of this recipe makes four full bowls for approximately $22 to $26 in ingredients, or $5.50 to $6.50 per bowl. The biggest cost drivers are the firm tofu, beets (skip the pre-packaged kind and buy whole, they're much cheaper), and wild rice blend. A bag of wild rice blend costs about $4 and makes 8 to 10 servings — once you have it, cost per bowl drops considerably.
Every recipe here is free, with no paywalls. If this one was a hit at your table, a small tip keeps new copycats coming.
$
💛 Support checkout is coming soon — the cookbook stays free either way.
Sweetgreen is a trademark of its owner, used here only to describe the dish this recipe recreates.
This is an independent copycat written in our own words — Copycat Spices is not affiliated with,
endorsed by or sponsored by Sweetgreen.
Researched + fact-checked. Every recipe on Copycat Spices is built from published sources — official ingredient lists, brand-published recipes, interviews and food-science references — and fact-checked before it goes live, then written as clear, step-by-step instructions for home cooks of all skill levels.
Before you go — grab The Copycat Halloween Cookbook 🎃
Our best Halloween copycat recipes in one photo-illustrated PDF. Free, instant download.
Free PDF — instant download. We'll also send new seasonal copycat recipes now
and then; unsubscribe anytime.
Or just download it →
✓ Downloading your free Halloween Cookbook — check your downloads folder. Happy cooking!
We use privacy-friendly analytics to understand what recipes people love. By continuing, you consent to our use of cookies. Learn more
🎃 Get The Copycat Halloween Cookbook — freeInstant PDF, no sign-in. Pay what you want only if you'd like to support us. One email a week, unsubscribe anytime.
