Mushroom and Asparagus Buddha Bowl with Hummus Dressing

fullsizeoutput_10ef

Looking for something quick, easy and savory?

Look no further. 

773BCBB4-9550-49D7-8948-0CE662EE8F7B

The most difficult part of this recipe is cleaning and chopping up the asparagus and mushrooms. I cut off about 2 inches from the bottom stem of the asparagus and cut the remaining stalks into 2 inch pieces. The white mushrooms I had on hand were pre-sliced from Trader Joe’s.

Simply added the veggies to a pan with olive oil, salt and pepper. I covered the pan and let it simmer for about 10 minutes. Easy as that!

E57D086B-0F6A-4033-B716-E2396257C4B8

The star of the show is the dressing. I hope you enjoy!

Mushroom and Asparagus Buddha Bowl with Hummus Dressing

INGREDIENTS

  • 8 oz organic sliced white mushrooms
  • 10-15 asparagus stalks, sliced
  • 1 tbsp olive oil
  • 1/4 c water

DRESSING

  • 2 tbsp hummus
  • 3 tbsp olive oil
  • 1 tbsp liquid aminos
  • 1/2 clove garlic, minced
  • a couple basil leaves, chopped
  • Serve with: fresh greens, brown rice, quinoa (I used arborio rice)

DIRECTIONS

1. Cook your grain of choice: quinoa, brown rice, etc.
2. Sauté veggies in olive oil on medium for 3-5 minutes, stirring occasionally.  Add the water and sauté for another 8-10 minutes, or until veggies are tender.
4. Mix the sauce ingredients together in a bowl until smooth and creamy.
5. Place a few handfuls of fresh greens, a scoop of rice or quinoa, veggies and drizzle with dressing.

*Adapted from Up Beet and Kaleing It

92FBFA85-0344-4016-A916-0F12BB160405

Happy cooking,

Sherise Rae

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s