Grilled Chipotle Mushroom Bowl
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
Mix chipotle pepper adobo sauce, lime juice, garlic, umami seasoning, salt and pepper to create marinade.
Marinate mushrooms in the sauce for 1 to 2 hours for best results.
Cut or prepare your mushrooms, red peppers, rice, beans, lettuce, sweet corn and avocados. Set aside.
Make your sauce by mixing chipotle adobo sauce, vegan mayo and lime juice.
Hot TipPlace 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.
Grill the mushrooms, red peppers, corn and avocados. Add cilantro to the mushrooms after they’re done grilling. Mix up in a bowl.
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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