This vegan buddha bowl of natural goodness keeps things very simple, light and packed with nutrition. Ive jumped on the meat free Mondays’ bandwagon and I am so enjoying it. I usually cook up a batch of brown rice and use it during the week, especially on those busy days. Another staple in my fridge are mushrooms and spinach. No fuss in cooking these up and best of all you can eat it raw.
Creating recipes that are simple that taste equally delicious are my favourite. This vegan bowl is packed with natural flavours and the pomegranate adds an extra burst of fresh flavours.
Avocados are always my go to favourites. They are defiantly a must have in your home. I still can’t believe I only fell in love with these good boys last year, and now I am hooked!
I am sure you will love this, as it is;
& super fun to make
To make this beauty you will need;
½ Cup brown rice (cooked per packet instructions)
1 /2 An avocado thickly sliced
1 teaspoon coconut oil
100g Mushrooms sliced
1 teaspoon chillie flakes
2 teaspoons olive oil
Hand full of fresh pomegranates
Add coconut oil to a medium size pot. Add the mushrooms and allow it to cook for 5 minutes. Add the chllie flakes and allow it to cook for a further 4 minutes and put aside. Steam the spinach in a medium size pot for 2-3 minutes, drizzle with olive and freshly squeezed lemon and put aside.
Fun part: Assemble your bowl by adding a portion of rice, mushrooms, spinach and sliced avocado. Sprinkle fresh pomegranates on top of your dish and enjoy
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Lots of Love