250 g cup mushrooms, quartered
2 125g cups microwave brown rice and quinoa
1 tbsp pumpkin or sunflower seeds
2 tbsp olive oil
1 tsp caraway seeds
1 tsp dried oregano
½ tsp white pepper
½ tsp salt
2 cups kale coleslaw mix
½ avocado, sliced
½ spanish onion, sliced
Honey mustard dressing
1
Preheat the rice according to the package instructions. Transfer to a bowl, stir pumpkin or sunflower seeds and 1 tablespoon of oil through the rice. Cover and set aside.
2
Place a frying pan over medium heat. Add the remaining tablespoon of olive oil to the pan with the mushrooms and cook, stirring occasionally for 3-4 minutes or until slightly golden and softened. Add caraway seeds and oregano then season with salt and pepper. Stir then remove from heat.
3
To assemble the bowls, place rice into each bowl then add the kale coleslaw and mushrooms. Top with avocado and onion slices. Drizzle with honey mustard dressing.
Ingredients
250 g cup mushrooms, quartered
2 125g cups microwave brown rice and quinoa
1 tbsp pumpkin or sunflower seeds
2 tbsp olive oil
1 tsp caraway seeds
1 tsp dried oregano
½ tsp white pepper
½ tsp salt
2 cups kale coleslaw mix
½ avocado, sliced
½ spanish onion, sliced
Honey mustard dressing