Grilled Chipotle Mushroom Bowl
Grilled Chipotle Mushroom Bowl
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Prepare your tastebuds for a smoky chipotle, hickory bbq explosion with this delicious mushroom bowl from @TurnipVegan. Every ingredient brings something unique to the table, with the soft, chewy texture of the mushrooms bringing it all together in one unforgettable dish.
Interested in exploring plant-based flavors? Check out our Planted series.
Ingredients
For the Marinade
- 3-4 tablespoons chipotle pepper adobo sauce
- 1/2 lime, juiced and squeezed
- 1 teaspoon fresh chopped garlic
- 1/2 tablespoon umami seasoning
- 1/4 cup chopped cilantro
- salt and pepper to taste
- 1 quart mushrooms, white or cremini
For the Bowl
- 1/2 cup brown rice
- 2 stalks romaine lettuce
- 1/2 cup sweet corn
- 1 sliced avocado
- 1/2 cup black beans
- 2 roasted red peppers
For the Sauce
- 2-3 tablespoons chipotle pepper adobo sauce
- 1 cup vegan mayonnaise
- 1 tablespoon fresh squeezed lime juice
For Extra Smoke Flavor
- mesquite or hickory wood chips
Directions
1
Mix chipotle pepper adobo sauce, lime juice, garlic, umami seasoning, salt and pepper to create marinade.
2
Marinate mushrooms in the sauce for 1 to 2 hours for best results.
3
Cut or prepare your mushrooms, red peppers, rice, beans, lettuce, sweet corn and avocados. Set aside.
4
Make your sauce by mixing chipotle adobo sauce, vegan mayo and lime juice.
Hot Tip
Place wood chips in a cast iron smoke box, in a foil packet, or set over direct heat on the grill. Once the chips begin smoking, move them to the cooler side of the grill and add your food.
5
Grill the mushrooms, red peppers, corn and avocados. Add cilantro to the mushrooms after they’re done grilling. Mix up in a bowl. 
6
Build your bowl, starting with lettuce on the bottom. Add black beans, brown rice, corn, red peppers, mushrooms, avocado and sauce.
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