Mediterranean Spice Mushroom Skewers and Vegan Tzatziki!!
IN THIS BOWL: Toasted quinoa, blistered mix bell peppers and onions seasoned with oregano, garlic powder and onion powder, toasted quinoa, kale microgreens, vegan tzatziki dip and mediterranean spice mushroom skewers topped with chopped parsley.
FOR THE MUSHROOM SKEWERS:
8oz (about 12) baby bella mushrooms
3 tbsp avocado oil
1 tsp smoked paprika
1 tsp sumac
½ tsp garlic powder
½ tsp onion powder
½ tsp coriander
½ tsp cumin
½ tsp chipotle powder (optional)
1 tsp sea salt
METHOD:
Preheat oven to 450°F.
In a bowl combine together all the ingredients aside from the mushrooms and mix till well incorporated.
Gently slide the mushrooms onto the skewers and brush each mushroom with the oil and spice mix, making sure to get all sides.
Place mushrooms on a pan and bake until shrunken in size and cooked through, ~15 mins. Enjoy!
FOR THE VEGAN TZATZIKI:
1 cup vegan yogurt
2 cups shredded cucumbers
1 tbsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
1 tsp garlic powder
1 tsp sea salt
½ tsp cayenne (optional)
More mint and dill for topping
METHOD:
Start by wrapping the shredded cucumbers in a towel and twisting to squeeze out as much water as possible.
Combine the cucumbers with the rest of the ingredients in a container with an airtight lid. Stir until everything is well distributed then refrigerate 30 mins and enjoy!
