loveandlemons5.0
Vegan Burrito Bowl
You'll LOVE this vegan burrito bowl recipe! Instead of meat, it's loaded with chipotle-marinated mushrooms, black beans, and grilled fajita veggies. Great for meal prep!
👥 2 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
📝 Preparation Steps
1
In a small bowl, combine the beans with the chipotle peppers, olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper.
2
Prepare the veggies: Preheat a grill to medium heat with a cast iron pan inside. You'll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
3
Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to ⏱️ 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
4
Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to ⏱️ 10 minutes, tossing occasionally, until charred and soft.
5
Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and pinches of salt and pepper).
arugula, chopped2 cups
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