Vegan Burrito Bowls with Smoky Portobellos
Build your own vibrant Vegan Burrito Bowls in 30 minutes! Featuring smoky adobo rubbed portobello mushrooms, charred peppers, chipotle beans, rice, and fresh toppings for a healthy, customizable, and delicious plant based meal.
Ingredients
For the Smoky Components:
- 2 portobello mushroom caps stems removed
- 1-2 chipotle peppers in adobo chopped + 2-3 tbsp adobo sauce
- 1 cup cooked pinto or black beans rinsed
- ½ tsp extra virgin olive oil
- Juice of ½ lime
- Sea salt and black pepper
For the Charred Veggies:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 jalapeño sliced (optional)
- Olive oil for drizzling
- Salt and pepper
For Assembly:
- 1 cup cooked rice white, brown, or cilantro lime
- 2 cups fresh arugula or spinach chopped
- ½ cup guacamole
- ½ cup pineapple salsa
- ¼ cup fresh cilantro chopped
- Lime wedges for serving
Instructions
- Marinate: In a bowl, mix beans with chipotle peppers, ½ tsp oil, lime juice, ¼ tsp salt, and pepper. Rub mushroom caps with adobo sauce, oil, salt, and pepper.
- Cook Veggies: Preheat grill to medium with a cast iron skillet. Grill mushrooms for 4-5 mins per side. Toss peppers with oil, salt, and pepper; cook in skillet for 8-10 mins until charred. Slice mushrooms.
- Assemble Bowls: In bowls, layer rice, arugula, sliced mushrooms, charred peppers, and beans.
- Top: Add guacamole, pineapple salsa, and cilantro. Serve with lime wedges.
Notes
- No Grill? Use a grill pan or skillet on the stovetop.
- Meal Prep: Cook components ahead and store separately. Assemble bowls throughout the week.
- Customize: Swap in your favorite grains, greens, salsas, or beans.