- Wrap washed beetroot in foil and place in oven 180C. This often works well when I’m already cooking something else.
- Turn oven off after 20 minutes. Leave beetroot in oven to continue slow cooking.
- When beetroot has cooled, take out of oven, unwrap foil and remove peel. You can do this by gently rubbing on the peel which should slowly slide off.
- Chop beetroot into cubes and serve in a buddha bowl or salad.
- 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.
A buddha bowl is a bowl of plant-based nourishment. It is often based on a grain, and my favourite is a mix of brown rice and barley. Then topped up with as many variety of plant goodness as you can manage. Featured in this buddha bowl are seared brussel sprouts, chilli tofu, beetroot salad and sesame mushrooms.
In the next few posts, I will include simple creations where you can assemble into your own buddha bowl. I find it helpful to make a batch of each item and combine them into a bowl creation each day as part of my batch cooking strategy. Makes plant-based eating fun, varied and delicious!