• If not using pre-cooked rice, then start by cooking your grain.

Prepare the Asian mushrooms

• Preheat the oven to 350ºF and line a baking sheet with parchment paper.
• Combine the marinade ingredients in a medium-large bowl (tomato paste, soy sauce, rice vinegar, garlic, maple syrup and sesame oil). Then, use your fingers to "shred" the mushrooms right over the marinade. You can also slice them using a knife. Coat the mushrooms with the sauce and let them marinade for about 10 minutes.
• Transfer the marinated mushrooms over the prepared baking sheet and bake for 20 minutes.

Cook the vegetables

• Meanwhile, slice the red pepper and chop the stems of the Chinese broccoli into bite-size. Also, slice the tender leafy green part (but keep them separated from the stems, they will be added to the pan later).
• Warm up a large pan with a little oil and then add the red pepper, chopped stems and a pinch of salt. Cook on medium-high heat until tender and softer (but not completely done), about 5-7 minutes. Then, add the tender leaves and keep stirring and cooking until wilted.

Make the Asian Buddha bowl dressing

• While the vegetables are cooking, whisk together the Buddha sauce ingredients (tahini, soy sauce, maple syrup, rice vinegar, garlic and sesame oil). Then, add 1-2 tablespoons of water if needed to reach the desired consistency.

Assemble

• Add the cooked rice to your serving bowls and top with the cooked vegetables, baked oyster mushrooms and fresh veggies (cucumber, purple cabbage and avocado). Drizzle the Asian sauce over and garnish with sesame seeds, if desired. Enjoy!