Summer Buddha bowl
- king oyster mushrooms
- wild rice
- bell pepper
- green peas
- toasted almonds
- garlic powder, oil, salt and pepper
For the dressing (blended until smooth):
- grapeseed oil
- balsamic vinegar
- little mustard
Slice the king oyster mushrooms horizontally then fry in a little oil in a hot pan. Season with salt, pepper and garlic powder.
Sauté the asparagus and peas and cook the rice. Slice the remaining raw vegetables.
Arrange the ingredients in small piles in a bowl, scatter the almonds on top and serve with the dressing.