Flavorful Portobello Mushroom Burrito Bowl with Figs
Ingredients
Mushrooms
- 2 large portobello mushrooms
- 1 1/2 tablespoons tamari or soy sauce (low sodium)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 tablespoons orange juice
- 1 garlic clove, minced
- 1 tablespoon olive oil
Bowl
- 1 cup cooked brown rice
- 1 cup black beans, canned (rinse and drain)
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup charred corn kernels
- 5 dried figs from Valley Fig, sliced
- Cilantro for garnish, roughly chopped
- Salsa de molcajete with figs
Preparation
Slice the portobello mushrooms in half and place them inside a ziplock bag.
Add tamari/soy sauce, chili powder, cumin, orange juice, minced garlic, and olive oil to the bag. Shake well to ensure all ingredients are combined. Marinate for 15 minutes.
Preheat a large grill/griddle on high heat.
Remove the mushrooms from the marinade and grill them for about 5 minutes on each side, until they are slightly charred.
Place the grilled mushrooms on a cutting board and cut them into thick strips.
In a bowl, assemble the burrito bowl: Add cooked brown rice, black beans, sliced cherry tomatoes, charred corn kernels, sliced dried figs, and the chopped cilantro.
Top the bowl with the grilled portobello mushroom strips.
Add the Salsa de molcajete with figs on top.
Enjoy your flavorful and delicious burrito bowl!
