Preheat oven to 180℃ and prepare 4 pieces of aluminium foil. Wash the beetroot to remove any dirt from the surface. Place each beet on a piece of foil and wrap to encase. Place on a baking tray and bake for 35-40 minutes.
In the meantime, prepare the dressing by combining all ingredients in a bowl or jar. Mix or shake to combine.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add mushrooms and cook for 5-6 minutes or until tender. Remove from the heat and aside in a bowl.
Place chopped kale into the pan and cook for 2-3 minutes until slightly wilted. Remove from the pan and add to the mushrooms.
Add remaining olive oil to the pan and return to the heat. Add sunflower seeds and cayenne pepper. Cook, stirring constantly for 3-4 minutes or until lightly toasted. Remove from the heat and set aside to cool.
Remove beets from the oven. Allow to cool slightly before removing the foil. Slice each beet into 3-4 slices.
Prepare the rice according to the package instructions.
To assemble the shroomami bowl, divide the rice evenly between two large bowls. Top with mushroom and kale mixture, beetroot and cucumber slices.
Drizzle with dressing and top with sunflower seeds.
Ingredients
Directions
Preheat oven to 180℃ and prepare 4 pieces of aluminium foil. Wash the beetroot to remove any dirt from the surface. Place each beet on a piece of foil and wrap to encase. Place on a baking tray and bake for 35-40 minutes.
In the meantime, prepare the dressing by combining all ingredients in a bowl or jar. Mix or shake to combine.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add mushrooms and cook for 5-6 minutes or until tender. Remove from the heat and aside in a bowl.
Place chopped kale into the pan and cook for 2-3 minutes until slightly wilted. Remove from the pan and add to the mushrooms.
Add remaining olive oil to the pan and return to the heat. Add sunflower seeds and cayenne pepper. Cook, stirring constantly for 3-4 minutes or until lightly toasted. Remove from the heat and set aside to cool.
Remove beets from the oven. Allow to cool slightly before removing the foil. Slice each beet into 3-4 slices.
Prepare the rice according to the package instructions.
To assemble the shroomami bowl, divide the rice evenly between two large bowls. Top with mushroom and kale mixture, beetroot and cucumber slices.
Drizzle with dressing and top with sunflower seeds.