If you’ve been cooking with me for a while, you know that I have a thing for so called ‘buddha bowls’ and I thought it was high time for a new one.
I love this very visual and uncomplicated way of eating where natural colours on your plate are an indication of how much goodness and nourishment your body is about to get. I hope you like mushrooms as grilled oyster mushrooms are definitely the star of the show here. I am a huge fan of mushrooms but these particular ones did not grab my attention at the green grocers for a long time. Perhaps because, in their raw state, they are grey and a bit uninspiring looking and I was blissfully unaware of their pleasant meaty texture until I ate them in several places during my holidays in Poland. As it turns out, they are dead easy to prepare and go so well with my favourite Asian flavours that I have been completely obsessed with them ever since I came back home. We now have mushrooms for dinner every day this week – not mushroom for anything else 😉 – sorry, could not help myself… Anyway, oyster mushrooms rock so, if you haven’t yet, urgently give them a chance – your tastebuds will be in umami heaven! Promise!
200 g / 7 oz oyster mushrooms 1½ tbsp tamari (if GF) or soy sauce ½-1 tsp Sriracha 1 tbsp maple syrup or sugar 1 tbsp rice vinegar ½ tsp toasted sesame oil ¼ tsp liquid smoke (I used hickory flavour) 1 tbsp neutral vegetable oil
REMAINING INGREDIENTS
½ cup brown rice, cooked ½ head broccoli (I used regular and purple sprouting variety), divided into florets ½ English cucumber ½ cup sprouts (I used mung bean) small wedge of red cabbage, shredded thinly ½ small avocado, sliced 2 tbsp roasted and unsalted peanuts, chopped oil for stir-frying
ASSEMBLY
