Buddha Bowl with Sautéed Mushrooms
This Buddha Bowl with Sautéed Mushrooms is great for emptying the fridge, and I love the colourfulness it brings to the table. The sautéed mushrooms add such a lovely flavour to the bowl, and go well crunchy cabbage and carrot.
More yummy salads:
Buddha Bowl with Sautéed Mushrooms
Fresh and easy bowl full of veggies and great for lunch, dinner and meal prep.
Servings: 2 people
Ingredients
Sautéed mushrooms
- 10 mushrooms
- 3 tbsp tamari sauce
- 1 tsp sesame oil
- 1 garlic clove (minced/chopped)
- 2 tbsp shredded ginger
Curry spiced cauliflower rice*
- ½ cauliflower
- 1-2 tsp curry
Toppings
- ½ (small-medium) cabbage (or salad)
- 2 large carrots
- 10 snap peas
- 1 avocado
- ½ lime
- 1 handful fresh cilantro
- 1 handfull peanuts
- 1-2 tsp sesame seeds
- 2 tsp mango chutney
Instructions
- Chop the mushrooms and add them to a warm pan with the rest of the ingredients for the sautéed mushrooms. Let it fry for 10-15 minutes and then add it to the bowl.
- Meanwhile, chop the cabbage and place in the bottom of the bowl. You can either shred the carrot or if you want to make a carrot rose, use a peeler or mandolin to create long slices. Roll them around you finger one at the time, and add around half of them to one rose. Place in the bowl. Cut the snap peas and avocado in half and place in the bowl – squeeze some lime over the avo.
- If you would like to have curry spiced cauliflower rice simply grate the cauliflower and add it to a pan with 1-2 tsp curry and fry for a few minutes. Add to the bowl. (If you prefer rice noodles: Cook the rice noodles according to instructions and add to the bowl.)
- Top with fresh cilantro, peanuts, sesame seeds and mango chutney.
Notes
*You can substitute this for an easier version with rice noodles.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin