1 beetroot peel and grated
1 carrot grated
1/4 cup chopped parsley
1/2 lemon juice and rind
1/2 teaspoon wholegrain mustard
1. Shake lemon juice and mustard in a jar to make a dressing.
2. Toss vegetables, lemon rind and herbs together with dressing.
These seared brussel sprouts are a great addition to any buddha bowl.
- Trim ends of brussel sprouts then cut in half.
- Place cut side on a hot pan then turn down heat to slowly sear*. Cover the pan.
- Flip brussel sprouts when one side is brown.
- When both sides are brown, season with salt and half a tablespoon of apple cider vinegar to taste.
- Quickly toss around in pan then serve.
*You must use a non-stick pan if cooking the no-oil option.
These sautéed mushrooms are quick to prepare and an easy addition to your buddha bowl.
1. Slice (or quarter mushrooms).
2. Put in medium heat pan* and let your mushrooms sweat.
3. Add any aromatics (e.g., chopped garlic, chopped rosemary) or just salt and pepper.
4. Remove from pan when mushroom juices are cooked out and mushrooms are brown.
*No oil option: you must use a non-stick pan.