Mushroom Buddha Bowl

 

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Mushroom Buddha Bowl

 

Ingredients

 

1 cup kale

olive oil

juice of ½ lemon

salt and pepper

250g white button mushrooms, sliced

1 cup cooked quinoa, red, white or mixed

½ cup edamame beans, steamed

½ cup thinly shaved raw beetroot

1 zucchini, sliced into ribbons

2 tbsp pickled onions

¼ cup fresh radish slices

CREAMY GUACAMOLE

1 ripe avocado

juice of ½ lemon

handful coriander leaves, picked off the stems

sea salt

pinch chilli flakes

 

Method

1 Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle the kale with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This tenderizes them and removes any bitterness. Set aside.

2 In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season to taste and keep warm.

3 Combine guacamole ingredients in a small bowl. Using an immersion blender, whiz until very smooth.

4 Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.

5 When ready to serve, squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole to use as a rich and flavourful salad dressing.