Breakfast Buddha Bowls with Chickpea Scramble & Savory Mushrooms

This weekend the time slipped away and before I knew it, the afternoon was upon us. I pulled out some fresh veggies from the fridge and thought, I better get my camera out and record this because it is going to be good! A beautiful array of colors filled my cutting board and a few ideas crept in after my meditaiton. Those are the best! ​

Soon I was adding a scramble, though not from tofu, from chickpea flour! I decided to cook everything separately to create a big beautiful abundant buddha bowl adding savory “bacon” flavored mushrooms that really bring the meal up a notch. By the time I was plating, I was thrilled, beaming before I ate. I served it “what a visually appealing meal” remarked Gerald, and I couldn’t agree more. You literally eat with your eyes before your first bite, dig in and say YUM. A vegan scramble, red bell peppers, onion and garlic mix, green onions, jalapeños, savory mushrooms and dark leafy greens with a lemon on top create a gorgeous and healthy meal. Serve with your favorite toast, tortilla or grains and you have a complete meal. We had ours with coffee, though tea, juice or lemon water would be equally as good.

There shall be no dissapointment found in this meal, only feel good vibes from start to finish with the colors to enhance your mood and day. After eating it, I felt full but not weighed down which was great! Breakfast Buddha Bowls are full of vibrant colors, fresh and smoky flavors and creates the most wonderful brunch or breakfast.

Ingredients:

• 3-4 White Button (Common) Mushrooms 
• ½ Small Onion - Chopped
• 1/3 Cup Green Onions
• ½ Large Red Bell Pepper - Chopped
• 2 Cups Dark Leafy Greens
• ½ jalapeño- Sliced (+/- depending how you like it)
• 1 Clove of Garlic - Minced
• Opt 1/3 Cup Vegan Kimchi or Fermented Veg 

 
“Bacon” Flavoring for the mushrooms:

• 1 Tbsp Maple Syrup
• 1 Tbsp Soy or Tamari Sauce (Coconut Aminos for Soy-free)
• 3/4 tsp Paprika
• Sprinkle of Black Pepper
• 1/2 Cap Liquid Smoke (I used Mesquite Flavor today)

 
Scrambled Chickpeas

• ½ Cup Chickpea Flour
• ½ Cup Dairy Free Milk or Water
• 1 Tbsp Flax Meal
• Salt and Pepper to taste
• ½ to 1 tsp Paprika
• ¼-1/2 tsp Turmeric
• Dash of Cayenne 

Give that a mix and set aside. (I used a dash of this and that. Add any additional spices or herbs that you like.)
 
Peaceful Preparation:

1. To start get two pans out. Add a little oil to each pan, I used avocado oil. You can also use water or vegetable broth to keep things oil-free.
2. Pour a little batter on, once it sizzles, add the rest. Allow the chickpea batter to bubble, and then break it up and proceed to scramble, adding dairy free milk or a splash of water as needed to avoid sticking. Use a lid to help it cook through as needed, cooking until done.
3. In the other pan, cook your onions in one corner, the peppers in the other until they begin to get some nice color, about 10 minutes. Remove the red peppers set aside, the green peppers set aside, and then add the garlic cook for 30 seconds to a minute, and remove the onions and garlic, keeping the bell peppers, jalapeño and onion mix separate.
4. Add mushrooms to the same pan as the onions were in, giving each mushroom plenty of room. It truly makes a remarkable difference. Enjoy them as is or take them up a notch and add vegan bacon flavored seasoning to give it that smoky breakfast flavor. Pre-mixed or add a sprinkle of pepper, a drizzle of soy sauce, a drizzle of agave, maple syrup or sprinkle of coconut sugar, a generous topping of paprika, smoked paprika if you have it, and about ½ cap of your favorite flavored liquid smoke. 
5. Cook for a couple minutes or until nice and golden, flip individually as not to overcrowd, let it go for about another minute or so, remove.
6. Plate and enjoy!! Any order is fine. The first time I went lettuce, scramble, bell peppers, mushrooms, onion garlic mixture, hot peppers on top of the scramble with a sprinkle of green onions, green onions in between the peppers and onions, kimchi, squeeze of lemon or lime on the greens, half of a lemon in the center.​

Add a piece of toast for a complete meal with grains, protein, healthy fats, fiber, veggies and love. This can be easily mixed and matched with your favorite vegetables. The second time I made it I did add a little salt and pepper to the onions and peppers towards the end and it added even more flavor. Even if you don’t like mushrooms you may be surprised how well you love these. Gerald and I both love them this way.

I am confident you will love this recipe, it’s full of flavor, is so inviting to your senses, extremely healthy and beautiful! It leaves you full but not weighed down.
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Thank you for your time and stopping by. If you make and love this recipe, it would make my day to find out. Tag @artisticvegan77 on IG or #artisticvegan so I can see and hopefully share.

Eat and shine on in abundance.

With lots of love & gratitude,
Christa 
​Namaste ~ Namatasty ;) 

PS - Let me know if you want my vegan kimchi recipe! :)