Breakfast Buddha Bowl
Breakfast Buddha Bowl
February 14, 2018
Whole Wheat Pasta Buddha Bowl
Whole Wheat Pasta Buddha Bowl
February 14, 2018

Mushroom Buddha Bowl

Mushroom Buddha Bowl
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Mushroom Buddha Bowl

Mushroom Buddha Bowl

Not only is this mushroom buddha bowl super delicious, it's also healthy and contains all sorts of good fats and nutrients. It's the perfect meal for after a workout!

Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients

 1 cup cooked brown rice
 ½ cup firm tofu, cubed or cut into decorative triangles
 ½ avocado, thinly sliced
 1 cup mixed mushrooms like shiitake, Portobello and cremini, sliced
 Salt and pepper
 Colavita Extra Virgin Olive Oil
 Colavita Tartufolio for drizzling
 2 cloves of garlic, crushed
 ⅛ cup crushed nuts such as walnuts, pecans or almonds

Directions

1

Sauté the mushrooms. Heat 1 tbsp Colavita olive oil in a medium saucepan over medium heat. Add the crushed garlic cloves and sauté until aromatic, about 3 minutes (don't let the garlic burn). Add the mushrooms, ¼ tsp salt and ⅛ tsp pepper. Cook until mushrooms have absorbed the seasonings and softened, about 5 minutes. Remove from the heat and set aside.

2

In a serving bowl, add the cooked rice as the base. Arrange the mushrooms on top of the rice, then add the other toppings - the tofu and avocado - around the perimeter of the bowl. Sprinkle with a little more salt and pepper to taste. Add the crushed nuts in the middle and drizzle the bowl with a little Colavita Tartufolio.

3

Serve.

Ingredients

 1 cup cooked brown rice
 ½ cup firm tofu, cubed or cut into decorative triangles
 ½ avocado, thinly sliced
 1 cup mixed mushrooms like shiitake, Portobello and cremini, sliced
 Salt and pepper
 Colavita Extra Virgin Olive Oil
 Colavita Tartufolio for drizzling
 2 cloves of garlic, crushed
 ⅛ cup crushed nuts such as walnuts, pecans or almonds

Directions

1

Sauté the mushrooms. Heat 1 tbsp Colavita olive oil in a medium saucepan over medium heat. Add the crushed garlic cloves and sauté until aromatic, about 3 minutes (don't let the garlic burn). Add the mushrooms, ¼ tsp salt and ⅛ tsp pepper. Cook until mushrooms have absorbed the seasonings and softened, about 5 minutes. Remove from the heat and set aside.

2

In a serving bowl, add the cooked rice as the base. Arrange the mushrooms on top of the rice, then add the other toppings - the tofu and avocado - around the perimeter of the bowl. Sprinkle with a little more salt and pepper to taste. Add the crushed nuts in the middle and drizzle the bowl with a little Colavita Tartufolio.

3

Serve.

Mushroom Buddha Bowl

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