Mushroom and Turmeric Orzo Buddha Bowl

Meet Origine Tastemaker: Claire

Just a quirky Lil aussie, whipping up bright, beautiful, clean eating meals with a healthy side of sass. 😎 food that’s EASY. QUICK. DELISH🌈

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Bowl Ingredients

1/2 cup orzo
1 cup veggie broth
1 tsp Origine Organic Ground Turmeric
1 cup chickpeas, drained and rinsed
baby spinach
peas
1/2 punnet button mushrooms
1 clove garlic
1 tbs (v) butter
salt and pepper
olive oil

Dressing Ingredients

1/2 c vegan Mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup parsley, chopped finely
1 tbs apple cider vinegar
1 tbs (v) sour cream
salt and pepper to taste
1/4 tsp mushroom immunity powder

Directions

1. Cook orzo according to package instructions subbing water for veggie stock and adding your turmeric.

2. For the mushrooms, add your butter and olive oil to a pan, heat and add your mushrooms. Sauté until slightly browning and add your garlic. Cook until garlic is fragrant and browns and mushrooms are tender (around 5 mins) remove from heat and set aside.

3. For the dressing, add all ingredients into a bowl and whisk until thoroughly combined.

4. Add all your ingredients into a bowl. Serve with that creamy yummy ranch and dive into plantbased heaven! You don’t need to be vegan to live GOOD FOOD! My food is for everyone. Enjoy my peeps!!