Valentine’s Day is often synonymous with indulgent treats, but for those seeking a fresh, healthy twist on romance, this Mushroom Harvest Bowl offers the perfect solution.
Crafted with vibrant, nutrient-packed ingredients, this recipe caters to health-conscious food lovers who crave both beauty and flavor on their plates.
Presented by the South African Mushroom Farmers’ Association, this visually stunning dish is quick to prepare, making it ideal for a romantic evening for two.
- From the tangy pickled cauliflower to the creamy avocado dressing, every element is thoughtfully balanced to create a symphony of taste and texture that celebrates love and mindful eating.
Mushroom Harvest Bowl
Serves 2
Ingredients:
Pickled cauliflower:
- 1 cup apple cider vinegar
- 1 cup water
- 1 Tbsp black mustard seeds
- 2 Tbsp sea salt
- 2 Tbsp sugar
- 1 small head cauliflower, cut into florets / 300g cauli blossom florets
Avocado dressing:
- 1 avocado, pitted
- ¼ cup olive oil
- 2 Tbsp lemon juice
- 2 Tbsp blood orange juice
- 2 Tbsp fresh basil leaves, chopped
- ½ garlic clove, grated
- ½ cup – ¾ cup cold water
- Salt and pepper, to taste
Harvest bowl ingredients:
- 8 brussel sprouts, sliced in half
- Olive oil
- Salt, to taste
- 2 Tbsp butter
- 250g white button mushrooms, sliced
- 1 Tbsp soy sauce
- 2 cups baby spinach
- 1 cup cooked wild & brown rice mix
- ½ cup purple cabbage, shredded
- ½ cup edamame beans, steamed
- ½ cup pickled cauliflower / cauli blossom
- 2 Tbsp toasted mixed seeds
- Blood orange wedges, to serve
Method:
For the pickled cauliflower:
- Put all the ingredients except the cauliflower in a medium sized saucepan.
- Mix and bring to the boil.
- Place cauliflower in a large heatproof jar. Pour over the hot pickling liquid.
- Allow to cool in the jar and then seal and keep in the fridge.
- (Pickle can be made up to a week before)
For the avocado dressing:
- Combine all the ingredients in a blender and season lightly.
- Blend until creamy, adding extra water if necessary to reach a smooth consistency.
- Transfer to a jar and keep in the fridge for serving.
To assemble the bowls:
- Toss the brussel sprouts with some olive oil and salt.
- Place in a cast iron pan on medium high heat.
- Cook until charred on their cut side and tender. Set aside.
- In the same pan add the butter and when sizzling add the mushrooms.
- Sauté until the mushrooms release their liquid and are golden brown.
- Switch off the heat and pour over the soy sauce and toss.
- Season with black pepper.
- Divide the baby spinach as a base amongst the two bowls.
- Working in little pockets divide the rice, purple cabbage, edamame beans, pickled cauliflower, charred brussel sprouts and mushrooms evenly.
- Sprinkle everything with the toasted seeds.
- Serve with a wedge of blood orange and the avocado dressing on the side.
