Name: Smoky Mushroom Fiesta Burrito Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips; 1 cup chopped chipotle peppers in adobo sauce; 1 cup cooked black beans, drained and rinsed; Sea salt; 1/2 teaspoon extra-virgin olive oil, more for drizzling; 2 cups chopped arugula; 1/2 cup guacamole; 1/4 cup chopped cilantro; Freshly ground black pepper; 1 green bell pepper, stem, ribbing and seeds removed, sliced into strips; 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional; 1 cup ready-to-use cilantro lime rice; 2 portobello mushroom caps; 1/2 cup pineapple salsa

Burrito Bowl

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Savor the flavors of this Smoky Mushroom Fiesta Burrito Bowl, featuring chipotle-marinated mushrooms, black beans, and grilled fajita vegetables. It's an effortless vegan meal that's perfect for meal prep, weeknight dinners, and even entertaining!

Vegetarian

Vegan

Fresh Vegetables

gram

red bell pepper

Canned Vegetables

chipotle peppers in adobo

Beans & Legumes

black beans

Seasonings

sea salt

Oils

milliliter

extra virgin olive oil

arugula

Dips & Spreads

guacamole

fresh cilantro

black pepper

green bell pepper

jalapeno

Grains & Rice

Cilantro Lime Rice

Mushrooms

portobello mushroom

Salsa

salsa

Trans fatty acids

Phosphorus

Minerals

Selenium

Vitamin D

Vitamins

Vitamin K

Vitamin E

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Calories from Fat

Calories

Water

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Dietary Folate Equivalents

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Experience a rainbow of flavors with our Roasted Rainbow Pepper Burrito Bowls. These bowls feature a delightful medley of brown rice, creamy diced avocados, black beans, and vibrant roasted bell peppers. The spicy Cashew Crema, boasting a hint of charred jalapeno, gives it a tantalizing twist. To top it all, a sprinkle of cilantro and a squeeze of fresh lime amplify the freshness.

Roasted Rainbow Pepper Burrito Bowls with Spicy Cashew Crema

Smoky Mushroom Fiesta Burrito Bowl

Produce

Baking Goods

Snacks

Pasta, Sauces, Grain

Condiment & Toppings

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In a small bowl, combine the black beans with the chopped chipotle peppers, extra-virgin olive oil, sea salt, and freshly ground black pepper.

Preheat a grill to medium heat with a cast iron pan inside for the sliced bell peppers and optional jalapeño pepper.

Rub the whole portobello mushroom caps with a drizzle of extra-virgin olive oil and coat them well in chipotle peppers and adobo sauce. Sprinkle with sea salt and freshly ground black pepper.

Grill the portobello mushrooms directly on the grill grate for 4 to 5 minutes per side or until charred and tender. Remove from the grill and slice just before assembling the bowls.

Toss the sliced red and green bell peppers and optional jalapeño with a drizzle of olive oil and pinches of sea salt and black pepper. Grill in the cast iron pan for 8 to 10 minutes, tossing occasionally, until charred and softened.

Assemble the bowls with cilantro lime rice, bean and chipotle mixture, chopped arugula, sliced mushrooms, grilled peppers, guacamole, pineapple salsa, and chopped cilantro.

Serve with additional pineapple salsa and lime wedges on the side, if desired.

Smoky Mushroom Fiesta Burrito Bowl

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