Buddha Bowl with Beet Rice

Start by slicing up the Mushrooms (2 cups), heat up Extra-Virgin Olive Oil (1 Tbsp) 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 (1 Tbsp). Set aside.

Cut the Firm Tofu (6.5 oz) into cubes.

In a skillet heat up Vegetable Oil (1 tsp) and Sesame Oil (1 tsp). When warm, add the tofu and cook it on all 4 sides, season with salt and Chili Powder (as needed). Add the Soy Sauce (1 Tbsp) and saute for 1 min.

Add some Black Sesame Seeds (1 tsp) and set aside.

Preheat oven to 350 degrees F (180 degrees C).

In a bowl, place Canned Chickpeas (1 cup), Salt (to taste), Ground Black Pepper (to taste), Ground Cumin (as needed), Chili Powder (as needed), and Extra-Virgin Olive Oil (1 Tbsp). Stir all the ingredients together.

Roast the chickpeas in preheated oven for about 20 minutes.

Slice and grill the Zucchini (1/2).

Wash and peel the Beets (to taste), then place it into a food processor and pulse until it resembles “rice”

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.