Immunity Boosting Winter Buddha Bowl

Ingredients

• ½ cup of black beans
• ½ cup of lentils
• ½ cup of sweet corn
• ¼ cup of edamame beans
• 1 cup of button mushrooms
• ½ of an onion  
• 2 carrots
• 2 cups of brown rice
• 2 salmon fillets
• 1 teaspoon of minced garlic
• 2 teaspoons of lemon juice
• 30ml of Marion’s Kitchen Japanese Style Ginger and Sesame dressing (available at Woolworths)
• ½ avocado  

Method

1. To a pan, on low heat cook your onion with a dash of olive oil until translucent. Add your black beans, lentils, sweet corn and edamame beans  
2. In a small pot, cook your rice
3. Slice your button mushrooms, and add to the pan with your legume mixture 
4. After your rice is cooked, and your mushrooms are cooked, add your rice to your plate as a ‘bed’. Add your legume mixture with your mushrooms to your rice 
5. Peel and grate your carrots, add to your plate 
6. Heat a non-stick pan, and add your garlic. Add your salmon fillets skin side down to the pan when the oil is hot. After 3-5 minutes, flip and cook for a further 2-3 minutes. Place onto your bed of rice 
7. Add your dressing to your rice and legume mix and squeeze your lemon juice onto your salmon fillet. Add a sprinkle of sea salt for flavour  
8. Serve with avocado, and enjoy!