Vegetarian Bowl

Ingredients

• 4 herb mushrooms
• 1 onion
• 2 Garlic cloves
• 1 tbsp Olive Oil
• 1 tsp Sweet paprika powder
• 1 tbsp smoked paprika powder
• a pinch chili powder
• 0.5 tsp Dried oregano
• a pinch ground cumin
• Salt
• Pepper
• 100 g Arugula
• 2 Romaine Lettuce Hearts
• 1 cucumber
• 1 yellow bell pepper
• 8 radishes
• 10 Cherry tomatoes
• 0.25 bunch Parsley
• 2 tbsp lemon juice
• 2 tbsp Greek yogurt (20 g)

Instructions

1. 1.

   Clean the herb mushrooms and slice them into thin strips with a vegetable peeler. Peel the onion and garlic. Slice the onion into rings and one garlic clove into thin slices. Toss the onion rings and garlic slices with olive oil, both paprika powders, chili powder, oregano, cumin, salt, and pepper, then marinate the mushrooms in the mixture. Sauté everything together in a hot pan over medium heat for about 5 minutes.

2. 2.

   Meanwhile, wash and dry the arugula and romaine lettuce, then tear or cut into bite‑sized pieces. Peel and wash the cucumber, bell pepper, radishes, and tomatoes. Dice two thirds of the cucumber and bell pepper, slice the radishes, and halve the cherry tomatoes.

3. 3.

   For the tzatziki, dice the remaining cucumber and the leftover garlic clove. Wash the parsley, shake off excess water, and pluck the leaves. Set aside a few leaves, finely chop the rest. Mix everything in a small bowl with lemon juice and Greek yogurt, seasoning with salt and pepper to taste.

4. 4.

   Arrange the salad, vegetables, mushroom mixture, and tzatziki in a bowl. Sprinkle the remaining parsley over the top before serving.