Red Pepper & Mushroom Bowl

Do you want a bowl bursting with flavors and nutrients? Simple to make and done in no time? If both your answers are yes, grab your pen and we’ll share how to do it! This Red Pepper & Mushroom Bowl recipe is very easy and more importantly contains the nutrients to keep you healthy.

Here are the ingredients:

½ tbsp. coconut oil

2 green onions, finely sliced

6 chestnut mushrooms, sliced

7 oz. (200g) roasted red pepper,

drained and sliced

¼ cup (40g) chickpeas, drained

1 tbsp. water

1 ripe avocado

1 lime, juiced

1 red chili, re-seeded, finely sliced

salt & pepper

1.5 oz. (40g) feta cheese, crumbled

2 tbsp. pumpkin seeds

First, heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.

And then add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.

Next, mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.

And finally, divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.

This bowl takes only 5 minutes to cook and is good for sharing.  And with everything that’s mixed in this scrumptious meal, you are in for a heavenly breakfast!

Red Pepper & Mushroom Bowl

Difficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

359

kcal

Easy, healthy and tasty recipe for breakfast.

Ingredients

• ½ tbsp. coconut oil

• 2 green onions, finely sliced

• 6 chestnut mushrooms, sliced

• 7 oz. (200g) roasted red pepper,
  drained and sliced

• ¼ cup (40g) chickpeas, drained

• 1 tbsp. water

• 1 ripe avocado

• 1 lime, juiced

• 1 red chili, re-seeded, finely sliced

• salt and pepper

• 1.5 oz. (40g) feta cheese, crumbled

• 2 tbsp. pumpkin seeds

Directions

• Heat the coconut oil in a pot over medium-high heat. Add the green onions and chestnut mushrooms and cook for 2 minutes.
• Add in the red peppers and chickpeas along with the water and stir-fry for 2 minutes, then remove the pan from the heat.
• Mash the avocado flesh with a fork and drizzle with lime juice. Add the red chili and season with salt and pepper.
• Divide the mushrooms between two plates, top with the avocado, crumbled feta and pumpkin seeds and serve immediately.