Meaty tandoori-rubbed portobello mushrooms, basmati rice and loaded with fresh veggies - topped with a creamycilantrolime yogurt sauce.
Course Main Course
Cuisine Indian-Inspired
Total Time 30 minutesminutes
Servings 2bowls
Author Two Market Girls
Ingredients
400g(2 cups) cooked basmati rice
Tandoori Portobellos
2portobello mushrooms
15mL(1 tbsp) oil
15mL(1 tbsp) lime juice
4g(2 tsp) tandoori spice blend
2g(1 tsp) ginger powder
1g(1 tsp) garlic powder
pinchsalt and pepper
Pickled Red Onion
117g(1/2) red onionthinly sliced
240mL(1 cup) apple cider vinegar
Toppings
128g(1 cup) cucumber, quartered and sliced
18g(2) radishes, thinly sliced
10g(or to taste) cilantro, finely chopped
Yogurt Lime Cilantro Sauce
235g(1 cup) coconut yogurt
15mL(1 tbsp) lime juice
5gcilantrominced
pinchgarlic powder
Instructions
Cook rice according to package, or use a rice cooker like we do. You can also use day old rice.
While the rice cooks, combine the red onion and red wine vinegar in a bowl and set aside. Make sure there is enough red wine vinegar to cover all the onions.
Cut the stem of each mushroom and set aside.
To a small bowl combine oil, lime juice, tandoori spice, ginger powder, garlic powder, salt and pepper. Mix to combine. Brush onto both sides of portobello mushrooms.
To a pan over medium heat with a light coating of oil, sauteed the mushrooms until tender. Once golden and tender, remove from heat and let rest.
To a bowl combine the yogurt sauce ingredients and mix. Set aside.
To construct your buddha bowl start with rice, top with sliced portobello, pickled red onion, radishes, cucumbers, yogurt sauce and sprinkle with cilantro.