Mushroom Buddha Bowl


From 1 October, R1 from each pink punnet of 250g whole and sliced white button mushrooms sold in Pick ‘n Pay stores nationwide will be donated towards the purchasing of silicone prostheses for women affected by breast cancer and who cannot afford reconstruction after surgery.

Mushroom Buddha Bowl

Makes 2 bowls


1 cup cooked quinoa, red, white or mixed

1 cup kale

Juice of ½ lemon

½ cup edamame beans, steamed

250g white button mushrooms, sliced

½ cup thinly shaved raw beetroot

1 zucchini, sliced into ribbons

¼ cup fresh radish slices

2 Tbsp pickled onions

Salt and pepper

Creamy guacamole to serve:

1 ripe avocado

Juice of ½ lemon

Handful coriander leaves, picked of the stems

Sea salt

Pinch chilli flakes


Shred the kale into a prep bowl or keep leaves whole if you like the look. Drizzle the kale with a little olive oil and lemon juice. Season lightly with salt. Massage the kale leaves well. This tenderizes them and removes any bitterness. Set aside.

In a large frying pan on high heat cook the mushrooms in a drizzle of olive oil. Season them to taste and keep warm.

Combine guacamole ingredients in a small jug. Using an immersion blender blend until very smooth.

Assemble the buddha bowl by beginning with a layer of quinoa. Top with kale, edamame beans, beetroot, zucchini ribbons, mushrooms, pickled onions and radish.

When ready to serve squeeze bowl with some fresh lemon juice and spoon over the creamy guacamole and use it as a rich and flavourful salad dressing.