Jul 11, 2017

Healthy, hearty, and hella good! The Vegan BUDDHA BOWL


1 package of asparagus
1 pack of mushrooms
1/2 corn
1/2 avocado
1 tea spoon sesame
1 package konjac noodle
1/2 beetroot juice
1 zucchini
1 pinch of mint
1 large broccoli
1 teaspoon garlic powder
1 tea spoon salt
1 tablespoons olive oil

Mix the asparagus with olive oil, salt and garlic powder and turn it for a few minutes so that it will stay alive in the pan and place the excess oil in the basket with paper towels.

Then, after washing the mushrooms, thinly slice it and cook it in a pan to keep it alive in a soy sauce for a few minutes and transfer in a bowl.

If the corn is cooked ready, just turn it in a pan or barbecue, if fresh, then boil in salted water and fry on barbecue.

Cut an avocado in half and sprinkle sesame seeds on it.
Remove the Konjac noodle from its package and put it in hot water for 1-2 minutes and immediately remove it and pour the beetroot juice over the pan for 20 seconds.
Peel and slice the outer part of 1 piece of zucchini.
Keep both sides on the grill until fried.

Let's take a large broccoli and wash it thoroughly, so that it will stay alive in this hart, or turn it in a pan for a few minutes with very little olive oil.

Place all these materials neatly in the basket and decorate with mint.

Enjoy the fun and healthy budgets!


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