Mexican Buddha Bowl
A Mexican Buddha Bowl made with MorningStar Farms® Grillers® Crumbles™, fresh mushrooms, serrano peppers, field greens, avocados, and tomatoes. Served with sprouted lentils quinoa, a poached egg and garnished with roasted tomatillo salsa verde for a rustic note.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves chopped
- 1 cup purple onion chopped
- 1 serrano pepper chopped
- 2 cups portabella mushrooms sliced
- 1 package MorningStar Farms® Grillers® Crumbles™, 16.2 oz value pack
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon de sazón latino with salt and pepper
- 1/3 cup water
- 4 cups cooked quinoa with sprouted lentils
- 1 avocado sliced
- 10 cherry tomatoes cut in halves
- 1 cup salsa verde
- 3 cups field greens
Instructions
- Prep all the ingredients and cook using a large pot. Add the olive oil and sauté the garlic with the onions and the serranos.
- Then add the sliced mushrooms and the MorningStar Farms® Grillers® Crumbles™, 16.2 oz. Use the complete bag. Combine well.
- Season with cumin, paprika, Mexican oregano, and sazón latino. Add the water and let it simmer for few minutes covered.
- Build the Mexican Buddha Bowl adding a portion of the cooked Grillers® Crumbles™, sprouted lentils quinoa, field greens, tomatoes and avocado slices.
- Finish the bowl with roasted tomatillo salsa verde for a rustic note.
Notes
The serranos can be replaced with sweet green peppers.
The quinoa can be replaced with couscous or brown rice.
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