Super Mushroom Bowls

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

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.

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.

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.

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Super Mushroom Bowls