Golden Tahini Mushroom Buddha Bowl

Serves 4 Prep time 40 Minutes Cook Time 40 minutes I love mushrooms! Mushrooms are great for supporting your immune system, are low in calories, fat, and are cholesterol-free. They contain over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc, and a number of B vitamins, like folate. I substitute cauliflower rice for the typical white or brown rice in this buddha bowl. Cauliflower is a great source of antioxidants, which protect your cells from harmful free radicals and inflammation. Other ingredients that pack a huge nutritional punch are kale, lentils, butternut squash, and a variety of species. You are going to love this recipe! (Many components of this dish, such as the cauliflower rice, lentil salad, mushrooms, pickled shallots, and dressing, can be made in advance and stored in the refrigerator.) If you don’t have all the ingredients and would like to make substitutions based on what you have on hand, please do! Ingredients Pickled Shallots 2 large shallots, thinly sliced (about 1 cup) 1 teaspoon coriander seeds 1 teaspoon fennel seeds ½ cup filtered water ¼ cup apple cider vinegar ¼ cup sherry or red wine vinegar 1 teaspoon sumac 1 teaspoon monk fruit sweetener (optional) Lentil and Kale Salad 1 small butternut squash, peeled, seeded, and cut into ½-inch-thick wedges 2 small rainbow carrots, peeled and chopped into 1-inch rounds, keep carrot tops for dressing (optional) 1 tablespoon avocado oil Zest of 1 lemon ¾ teaspoon cumin seeds ½ cup green lentils ¼ cup packed mint leaves, roughly chopped 4 cups packed chopped kale 2 tablespoons olive oil 2 tablespoons lemon juice 1 garlic clove, minced ½ cup loose carrot tops, roughly chopped (optional) ⅛ teaspoon Himalayan salt ¼ teaspoon crushed black pepper Mushrooms 2 tablespoons ghee, divided 12 ounces king oyster mushrooms, cut vertically into ¼-inch slices 10 ounces shimeji mushrooms (or any other mushroom you have), stems removed and mushrooms divided 1 garlic clove, minced 1 tablespoon sumac 2 tablespoons za’atar ¾ teaspoon allspice Coconut Lime Cauliflower Rice 1 medium cauliflower 1 tablespoon avocado oil 1 bunch scallions, white and green parts, thinly sliced (about ¾ cup) 1 habanero chili, chopped (1 tablespoon, optional) 1 teaspoon ground coriander 2 tablespoons coconut aminos ¼ cup coconut cream Zest of 1 large lime 1 tablespoon lime juice ½ cup micro cilantro (optional) Turmeric Tahini Dressing 2 tablespoons tahini paste 4 tablespoons lemon juice (from about 2 lemons) 2 garlic cloves, pressed 1 ½ teaspoon ground turmeric ¼ teaspoon crushed black pepper ¼ teaspoon Himalayan salt (optional) ⅓ cup filtered water Garnish 2 cups chopped spinach leaves (essential) 1 small avocado, thinly sliced(optional) 4 lime wedges (optional) Sesame seeds (optional) Preparation 1 For the pickled shallots: Thinly slice shallots and place in a glass container. Using a mortar and pestle, or spice/coffee grinder, roughly grind the coriander and fennel seeds and sprinkle on top of the shallots. 2 Combine the rest of the ingredients for the shallots in a small saucepan and bring to a boil. Remove from heat and pour the brine over the shallots. Set aside. 3 For the lentil and kale salad: Preheat the oven to 450°F. Place the squash and carrots on a baking sheet, coat veggies with avocado oil, and roast for 15 minutes. Add lemon zest and cumin seeds, toss, and roast for another 10-15 minutes until golden brown. 4 While the veggies are in the oven, fill a medium saucepan halfway with cold water and place over high heat. Rinse lentils in a fine-mesh sieve. Once boiling, add the lentils, reduce heat to low, and cook for 20 minutes. Drain and set aside to cool. Add mint leaves. 5 Roughly chop the kale, transfer to a large bowl. Mix the olive oil, lemon juice, garlic, carrot tops, salt, and pepper together in a small bowl. Use your hands to massage kale with dressing and soften the leaves. Mix in lentils and roasted veggies. Set aside. 6 For the mushrooms: Heat a griddle pan, or sauté pan, on medium-high heat. Add 1 tablespoon of ghee. Once melted, add king mushrooms and cook for 2 minutes, then flip to grill for another 2 minutes. Add shimeji mushrooms and continue to cook for 2 more minutes. Mix remaining 1 tablespoon of ghee and spices and then pour over the mushrooms. Reduce heat to low and cook for 3 minutes. Remove from heat and set aside. 7 For the cauliflower rice: if using a box grater, cut the cauliflower into large chunks and use the medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment. 8 Heat a large skillet on medium heat, add avocado oil, then sauté scallions for 2 minutes. Add chili, grated cauliflower, and coriander and continue to stir for 3 minutes. Add the rest of the ingredients (except cilantro), continue to cook for 3 minutes, stirring occasionally. Set aside to cool. Sprinkle with cilantro. 9 For the turmeric tahini dressing: In a medium mixing bowl, whisk all ingredients to combine. 10 Once all components are ready, it’s time to assemble! To each bowl add lentil salad, cauliflower rice, fresh chopped spinach, mushrooms, pickled shallots, sliced avocado, sesame seeds, lime wedges, and drizzle with turmeric tahini sauce. Your eyes will be delighted, your tastebuds elated, and your body will appreciate the wide variety of nutrients and phytochemicals in this vegan buddha bowl. It’s packed full of veggies—cooked and raw—plus lentils, pickled shallots, and a vibrant, tasty turmeric tahini sauce. 1 For the pickled shallots: Thinly slice shallots and place in a glass container. Using a mortar and pestle, or spice/coffee grinder, roughly grind the coriander and fennel seeds and sprinkle on top of the shallots. 2 Combine the rest of the ingredients for the shallots in a small saucepan and bring to a boil. Remove from heat and pour the brine over the shallots. Set aside. 3 For the lentil and kale salad: Preheat the oven to 450°F. Place the squash and carrots on a baking sheet, coat veggies with avocado oil, and roast for 15 minutes. Add lemon zest and cumin seeds, toss, and roast for another 10-15 minutes until golden brown. While the veggies are in the oven, fill a medium saucepan halfway with cold water and place over high heat. Rinse lentils in a fine-mesh sieve. Once boiling, add the lentils, reduce heat to low, and cook for 20 minutes. Drain and set aside to cool. Add mint leaves. 4 Roughly chop the kale, transfer to a large bowl. Mix the olive oil, lemon juice, garlic, carrot tops, salt, and pepper together in a small bowl. Use your hands to massage kale with dressing and soften the leaves. Mix in lentils and roasted veggies. Set aside. 6 For the mushrooms: Heat a griddle pan, or sauté pan, on medium-high heat. Add 1 tablespoon of ghee. Once melted, add king mushrooms and cook for 2 minutes, then flip to grill for another 2 minutes. 7 Add shimeji mushrooms and continue to cook for 2 more minutes. Mix remaining 1 tablespoon of ghee and spices and then pour over the mushrooms. Reduce heat to low and cook for 3 minutes. Remove from heat and set aside. 8 For the cauliflower rice: if using a box grater, cut the cauliflower into large chunks and use the medium-sized holes. If using a food processor, cut into small pieces and use the grater attachment. 9 Heat a large skillet on medium heat, add avocado oil, then sauté scallions for 2 minutes. Add chili, grated cauliflower, and coriander and continue to stir for 3 minutes. Add the rest of the ingredients (except cilantro), continue to cook for 3 minutes, stirring occasionally. Set aside to cool. Sprinkle with cilantro. 10 For the turmeric tahini dressing: In a medium mixing bowl, whisk all ingredients to combine. Once all components are ready, it’s time to assemble! To each bowl add lentil salad, cauliflower rice, fresh chopped spinach, mushrooms, pickled shallots, sliced avocado, sesame seeds, lime wedges, and drizzle with turmeric tahini sauce. Best when fresh. Any leftovers will keep in the refrigerator up to 2 days. Nutritional Analysis Per Serving: Calories: 504, Fat: 29g, Saturated Fat: 11g, Cholesterol: 16mg, Fiber: 15g, Protein: 18g, Carbohydrates: 53g, Sodium: 383mg