Mushroom and Asparagus Buddha Bowl with Hummus Dressing


Looking for something quick, easy and savory?

Look no further. 


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!


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

Mushroom and Asparagus Buddha Bowl with Hummus Dressing


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


  • 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)


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


Happy cooking,

Sherise Rae

One thought on “Mushroom and Asparagus Buddha Bowl with Hummus Dressing

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