Wipe the mushrooms well, peel off the thin layer of skin, and place them in a pan. Sauté until the mushrooms release their water and then reabsorb it. Add salt and turmeric and fry a bit longer.

Meanwhile, thoroughly wash the rice and drain it well. Add the rice to the mushrooms and sauté briefly. Then add the hot vegetable broth and let it simmer for a few minutes over high heat. Afterward, close the lid of the pot and cook on low heat until all the water has been absorbed.

Once the water has completely absorbed, turn off the stove and don’t open the lid of the pot until it's time to serve.

Chop the pickled cucumbers into cubes and put them in a bowl. Chop fresh mint and parsley and add them to the pickled cucumbers. Finally, add lemon juice, olive oil, and some salt, and mix gently. Keep it aside.

Preheat a small saucepan. Meanwhile, dice the onion. Add olive oil to the saucepan, then add the onions and fry them. Finally, add the spices, tomato puree, sun-dried tomatoes, kidney beans, and vegetable broth, and let it boil. After the kidney beans have absorbed some of the water, add the chard leaves and cook for a few more minutes.

To complete the veggie power bowl, add some cooked rice to your bowl. Sprinkle a pinch of black cumin over the rice. Place the pickled cucumber salad in another part of the bowl. In another section, add the sautéed chard. Finally, whisk the Greek yogurt in a separate small bowl. (If you wish, you can add a small clove of crushed garlic to the Greek yogurt for extra flavor.)

Place the whisked yogurt in the last section of the bowl. And there you have it, a perfect veggie power bowl.

Bon Appétit!