Friday, February 28, 2020

Shrimp and Mushroom Power Bowl

Today's power bowl has tasty protein and vegetables, and whips up in no time. I got the idea to add roasted mushrooms to everyday dishes (like pasta, salads or sandwiches) from a cookbook I was reading this week. I'll let you know my impressions after I try out some of his recipes.

I cooked almost everything you see here in the same pan on the stovetop, including toasting the peanuts, and each separate ingredient only took a few minutes. The mushrooms are a mix of black trumpets, portobellos, and porcinis. I seasoned with garlic and pepper, as well as a splash of ginger soy dressing. So delish!

The taro chips I tossed on a baking sheet in the toaster oven with some olive oil. You have to watch those to make sure they don't burn, but they only take a few minutes as well, if you slice them thinly.

Have a great weekend, friends!



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