Friday Night Vegan Bowl Food

A must make


Flavours: 1 garlic clove, 1 tbsp balsamic vinegar, ½ tsp black sesame seeds, ½ tsp mustard seeds, 1-3 tsp Dijon mustard, 1 tbsp tahini, S/P

Bulk: small avocado, 1 medium-large courgette, 200g chestnut mushrooms, 1 small/medium red onion

Jazzy: top with sesame seeds and garnish with spinach leaves

Lets cook: Slice the courgette into rings then quarters. Slice the onion and crush the garlic. Stir-fry these on a medium-high heat, along some S/P, in oil of your choice. Meanwhile, chop up the mushrooms, remove the skin and seed of the avocado and dice into small pieces. Stir-fry the courgettes/garlic for around 10 minutes until they have softened. Last thing to do is add all the other ingredients to the pan, except the avocado, and stir-fry on a low heat for around 7 minutes. Once the mushrooms have cooked, remove from the heat and stir in the avocado chunks. Serve with greens of your choice and sprinkle with seeds for crunch!


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