Main Dishes

Mushroom Bulgogi Bowl


100 gr. mushroom,

2 chili pepper,

5 asparagus,

1/ tablespoon onion granule,

1/2 fresh dill,

1/3 cup white quinoa,

1/2 cup green lentil,

2 tbsp teriyaki sauce,

2 tbsp olive oil,

1/2 tsp ground garlic powder,

1/2 tsp ginger powder,

1/2 sliced avocado,

1/2 lime juice,

A pinch of salt,

1 tbsp chopped wild onion,

4-5 cherry tomatoes,

1 tsp sesame seeds,

1 tbsp pepitas


1. Place quinoa and green lentils in a pot, cover with water. Bring to boil on medium heat for 20 minutes or until fluffy.

2. In a large pan, add olive oil, teriyaki sauce and onion granules. Sauté sliced mushrooms, asparagus, chili peppers on high heat stirring constantly.

3. When veggies are sautéed then add garlic powder, ginger, salt powder, mix well.

4. When quinoa lentil mixture are cooked, strain, drain and add to the pan. Mix with veggies and cook for 3 minutes.

5. Add pepitas , cherry tomatoes and avocado slices onto the pilaf.

6. Sprinkle sesame seeds over avocado slices. Pour lime juice over the avocado.

7. Decorate with chopped wild onions and fresh dill.

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