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Mushroom Harvest Bowls

Serves 2




1 cup apple cider vinegar

1 cup water

1 tbsp black mustard seeds

2 tbsp sea salt

2 tbsp sugar

1 small head cauliflower, cut into florets / 300g cauli blossom florets


1 avocado, pitted

¼ cup olive oil

2 tbsp lemon juice

2 tbsp blood orange juice

2 tbsp fresh basil leaves, chopped

½ garlic clove, grated

½ – ¾ cup cold water

salt and pepper, to taste


8 Brussels sprouts, sliced in half

olive oil

salt, to taste

2 tbsp butter

250g White Button mushrooms, sliced

1 tbsp soy sauce

2 cups baby spinach

1 cup cooked wild and brown rice mix

½ cup purple cabbage, shredded

½ cup edamame beans, steamed

½ cup pickled cauliflower / cauli blossom

2 tbsp toasted mixed seeds

blood orange wedges, to serve



1 For the pickled cauliflower, put all the ingredients except the cauliflower in a medium-sized saucepan. Mix and bring to the boil. Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid. Allow to cool in the jar and then seal and keep in the fridge. (Pickle can be made up to a week before.)

2 For the avocado dressing, combine all the ingredients in a blender and season lightly. Blend until creamy, adding extra water if necessary to reach a smooth consistency. Transfer to a jar and keep in the fridge for serving.

3 To assemble the bowls, toss the Brussels sprouts with some olive oil and salt. Place in a cast iron pan on medium-high heat. Cook until charred on their cut side and tender. Set aside.

4 In the same pan, add the butter, and when sizzling, add the mushrooms. Sauté until the mushrooms release their liquid and are golden brown. Switch off the heat and pour over the soy sauce and toss. Season with black pepper.

5 Divide the baby spinach as a base between 2 bowls. Working in little pockets, evenly divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred Brussels sprouts and mushrooms. Sprinkle everything with the toasted seeds. Serve with a wedge of blood orange and the avocado dressing on the side.