A colorful bowl full of vitamins, protein & carbs. This healthy fresh Buddha Bowl is vegan, gluten free & ready in just 20 minutes. Yum! 💚
Rinse the rice under running water for about 1 minute.
Put it in a saucepan with 1,5 cup | 350 ml of water and bring it to a boil with the lid closed. Then set the temperature to the lowest level and let the rice cook for 10 minutes.
After 10 minutes turn off the stove and loosen the rice with a fork. Let it sit on the stove with the lid closed for another 5 minutes.
While the rice is cooking, prepare your veggies.
Put the olive oil in a large, hot pan and sauté the onion for a couple of minutes.
Add the mushrooms and let them fry for 5 minutes until they get some color all around. Now add the Tamari | soy sauce and the beans, stir briefly and let simmer for another 1-2 minutes.
While the mushrooms are frying, use your spiralizer to make some crunchy Zoodles out of your zucchini.
When everything is ready, you can create your Buddha Bowl.
Arrange the rice, fried mushrooms, zoodles, peppers, spinach, tofu and eggplant crispies in a nice bowl and decorate with pomegranate seeds, peanut-mango dip and a pinch of sesame.