Description
This vibrant vegan burrito bowl is packed with flavor and nutrition, featuring chipotle-marinated grilled portobello mushrooms, smoky black beans, charred fajita-style peppers, and fresh toppings like guacamole and pineapple salsa. Perfect for a wholesome meal prep or a quick dinner, this Mexican-inspired dish delivers a satisfying plant-based feast with a delightful balance of smoky, spicy, and fresh notes.
Ingredients
Bowls
- 1 cup cooked pinto beans or black beans, drained and rinsed
- 1 to 2 chopped chipotle peppers from a can of chipotles in adobo
- ½ teaspoon extra-virgin olive oil, plus more for drizzling
- Juice of 1 lime
- 1 cup cooked white, brown, or cilantro lime rice
- 2 cups arugula, chopped
- ½ cup guacamole
- ½ cup pineapple salsa
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper to taste
Veggies
- 2 portobello mushroom caps
- Extra-virgin olive oil, for drizzling
- Adobo sauce from the can of chipotles used above
- Sea salt and freshly ground black pepper to taste
- 1 red bell pepper, stem, ribbing, and seeds removed, sliced into strips
- 1 green bell pepper, stem, ribbing, and seeds removed, sliced into strips
- 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips (optional)
Instructions
- Prepare the Beans: In a small bowl, combine the cooked beans with chopped chipotle peppers, ½ teaspoon olive oil, juice of 1 lime, ¼ teaspoon sea salt, and several grinds of freshly ground black pepper. Stir well to coat the beans with the smoky and tangy marinade.
- Preheat Grill and Cast Iron Pan: Preheat a grill to medium heat and place a cast iron pan inside to heat concurrently. This will be used to grill the peppers, while mushrooms are grilled directly on the grate.
- Marinate and Grill Mushrooms: Drizzle the portobello mushroom caps with olive oil and coat generously with adobo sauce. Season both sides with salt and pepper. Place mushrooms directly on the grill grate and cook for 4 to 5 minutes per side, until nicely charred and tender. Remove and slice just before assembling the bowls.
- Grill the Fajita Veggies: Toss the sliced red and green bell peppers, and optional jalapeño strips, with a drizzle of olive oil and pinch of salt and pepper. Place them in the hot cast iron pan on the grill and cook for 8 to 10 minutes, stirring occasionally, until charred and softened.
- Assemble the Burrito Bowls: Layer the cooked rice, chipotle-marinated beans, chopped arugula, sliced grilled mushrooms, and fajita peppers in serving bowls. Top each with guacamole, pineapple salsa, and chopped cilantro. Season with additional sea salt, black pepper, and a drizzle of olive oil, if desired. Serve with extra pineapple salsa and lime wedges on the side for added freshness.
Notes
- Use any cooked rice you prefer - white, brown, or cilantro lime rice all work well.
- Adjust the amount of chipotle peppers to control the heat level.
- The jalapeño is optional; omit for a milder bowl.
- For meal prep, store components separately and assemble just before eating.
- The adobo sauce from the chipotle peppers adds deep smoky flavor but can be reduced if preferred.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican