Cooking Instructions
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Step 1
Start by slicing up the
Mushrooms (200 g)
, heat up
Extra-Virgin Olive Oil (15 mL)
in a skillet, saute’ the
Garlic (1 clove)
and when golden brown in color, add the sliced mushroom and saute’ them on medium heat. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
and when cooked, add
Dried Parsley (2 g)
. Set aside.
Step 2
Cut the
Firm Tofu (180 g)
into cubes.
Step 3
In a skillet heat up
Vegetable Oil (5 mL)
and
Sesame Oil (5 mL)
. When warm, add the tofu and cook it on all 4 sides, season with salt and
Chili Powder (1 g)
. Add the
Soy Sauce (15 mL)
and saute for 1 min.
Step 4
Add some
Black Sesame Seeds (3 g)
and set aside.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
In a bowl, place
Canned Chickpeas (200 g)
,
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Ground Cumin (as needed)
,
Chili Powder (1 g)
, and
Extra-Virgin Olive Oil (15 mL)
. Stir all the ingredients together.
Step 7
Roast the chickpeas in preheated oven for about 20 minutes.
Step 8
Slice and grill the
Zucchini (1/2)
.
Step 9
Wash and peel the
Beets (to taste)
, then place it into a food processor and pulse until it resembles “rice”
Step 10
To assemble your Buddha bowl, lay the beet at the bottom of a bowl, top with mushrooms, tofu, grilled zucchini, roasted chickpeas and dress with a drizzle of extra virgin olive oil.
