Messy Buddha Bowl

  • 1/2 cup short grain brown rice
  • 1 and 1/4 cups filtered water
  • 3 Reishi mushroom slices
  • 1/3 cup (or a small handful) of dried shiitake mushrooms
  • 1 small head of broccoli
  • 6 stalks curly kale
  • Green olives (4-5 per bowl)
  • 1 tbsp sunflower seeds (or seed of your choice)
  • Olive oil
  • Smoked sea salt
  • Garlic pepper
  • Garam masala
  • 1/4 cup Goat feta cheese
  • Fresh sprouts (broccoli, alfalfa etc)
  • Avocado
  • 1/2 cup soaked and cooked chickpeas (or canned)
Makes 3 bowls

In a small pot, add the water, rice and dried mushrooms. Set on medium heat until it starts to boil, reduce heat to simmer and cook (covered) for 30-40 minutes. (Alternatively, you can use quick cooking brown rice which cooks in 15 minutes.) Water should be completely absorbed. While you wait, coarsely chop a head of broccoli and 6-7 stalks of kale and let steam together for 15 minutes. Once cook time is complete, remove the mushrooms from the rice. Add 1/3 of the rice to your favorite bowl, followed by the 1/3 of the broccoli and kale, olives, a handful of sprouts, feta cheese (optional), 1/3 avocado, sesame seeds, chickpeas, and then drizzle with olive oil. Add a dash of smoked sea salt, garam masala and garlic pepper. Season to taste.