Mushroom and Turmeric Orzo Buddha Bowl
Mushies!!!! For all my fungais and gals (can’t stop won’t stop) haha this is for you!!! Mushrooms are def one of my faviest foodsies ever. Sautéed here with garlic and vegan butter these drool worthy beauts go so beautifully with the fresh peas, superfood boosted orzo, plant protein packed chickpeas and creamy parsley ranch. This one must be saved! Tag your fungais and make this one for your next lunch or dinner. You can thank me later.
Ingredients
Ingredients
- ½ cup orzo
- 1 cup veggie broth
- 1 tsp turmeric
- 1 cup chickpeas drained and rinsed
- baby spinach
- peas
- ½ punnet button mushrooms
- 1 clove garlic
- 1 tbsp vegan butter
- salt and pepper
- olive oil
Parsley Ranch Ingredients
- ½ cup vegan Mayo
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ cup parsley chopped finely
- 1 tbsp apple cider vinegar
- 1 tbsp vegan sour cream
- salt and pepper to taste
- ¼ tsp mushroom immunity powder
Instructions
- Cook orzo according to package instructions subbing water for veggie stock and adding your turmeric.
- For the mushrooms, add your butter and olive oil to a pan, heat and add your mushrooms. Sauté until slightly browning and add your garlic. Cook until garlic is fragrant and browns and mushrooms are tender (around 5 mins) remove from heat and set aside
- For the dressing, add all ingredients into a bowl and whisk until thoroughly combined.
- Add all your ingredients into a bowl. Serve with that creamy yummy ranch and dive into plantbased heaven! You don’t need to be vegan to live good food! My food is for everyone. Enjoy my peeps!!