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

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

jalapeno

red bell pepper

Canned Vegetables

chipotle peppers in adobo

Beans & Legumes

black beans

Seasonings

sea salt

arugula

Dips & Spreads

guacamole

fresh cilantro

green bell pepper

black pepper

Grains & Rice

Cilantro Lime Rice

Mushrooms

portobello mushroom

Oils

milliliter

extra virgin olive oil

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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Satisfy your taste buds with our Savory Brazilian Burrito Bowls, featuring flavorful rice and beans, fresh garlic-cilantro-lime slaw, and golden fried plantains. This bowl is simply delicious and almost vegan!

Savory Brazilian Burrito Bowls

A vibrant burrito bowl celebrating flavors and textures with zesty cilantro-lime basmati rice, roasted spiced cauliflower, simmered black beans and corn, topped off with fresh avocados and tomatoes. Each component is thoughtfully seasoned, bringing a burst of flavor with each bite.

Cauliflower Confetti Burrito Bowls

Enjoy a wholesome and balanced meal with these stellar plant-based bowls drenched in a tangy cilantro-lime dressing. Savor the ambrosial blend of tender sweet potatoes, nourishing brown rice, savory black beans, and creamy avocado in every bite.

Hearty Sweet Potato and Black Bean Bowls

Whip up these tasty and healthy Zesty Burrito Bowls with Cilantro Lime Cauliflower Rice for a delightful meal that's perfect for prepping ahead. This flavorful dish offers various textures and flavors that will make meal prep a tantalizing experience.

Zesty Burrito Bowls with Cilantro Lime Cauliflower Rice

This Quick & Easy Fiesta Burrito Bowl brings together comforting black beans, vibrant bell peppers, sweet fresh corn, and perfectly cooked rice in under 15 minutes. Topped with creamy avocados, a sprinkle of cilantro, and a drizzle of homemade tangy Green Goddess Dressing, it's a nutritious and delicious solution for busy weeknight meals or meal prep.

Quick & Easy Fiesta Burrito Bowl

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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