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.
- 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
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.
The serranos can be replaced with sweet green peppers.
The quinoa can be replaced with couscous or brown rice.