Fire up the grill and get ready for your new favorite weeknight dinner! These Grilled Mushroom Burrito Bowls are loaded with smoky, savory Highline Mini Bella Mushrooms, sweet charred peppers and onions, fluffy rice, and all your favorite toppings—finished with a tangy, herb-packed creamy green sauce you’ll want to drizzle on everything.
Ingredients:
For The Marinade & Veggies
8oz Highline Mini Bella Mushrooms, sliced
¼ cup avocado oil + 1 tablespoon, divided
¼ cup soy sauce
2 cloves garlic, crushed
2 tbsp balsamic vinegar
2 tbsp Worcestershire sauce
1 tbsp maple syrup
2 tsp Dijon mustard
½ tsp ground cumin
¼ tsp black pepper
¼ tsp smoked paprika
2 bell peppers, sliced
1 onion, sliced
Salt and pepper, to taste
For The Bowl
Chopped lettuce
1 can black beans, drained and rinsed
2 cups cooked rice
1 cup corn
½ cup grape tomatoes, halved
For The Green Sauce
2 ripe avocados
2 cups fresh cilantro
¼ cup fresh lime juice
¼ cup water
2 tablespoons apple cider vinegar
1 tsp each: cumin, salt, garlic powder
Instructions:
1.In a large bowl, whisk together ¼ cup avocado oil, soy sauce, garlic, balsamic vinegar, Worcestershire sauce, maple syrup, Dijon mustard, cumin, black pepper, and smoked paprika.
2.Halve or quarter the mushrooms depending on size. Toss them in the marinade until well coated. Cover and refrigerate for at least 1 hour (or up to 8 hours for deeper flavor)
3. In a separate bowl, toss sliced peppers and onions with the remaining 1 tablespoon avocado oil, plus a pinch of salt and pepper.
4.Combine all sauce ingredients in a blender. Blend until smooth and creamy. Adjust seasoning to taste.
5.Preheat the grill to medium heat. Place mushrooms in a grill pan and peppers/onions in another grill pan. Grill mushrooms for about 20 minutes, stirring occasionally, until tender and lightly charred. Grill peppers and onions for about 30 minutes, until soft and caramelized.
6. Start with a layer of chopped lettuce. Add rice, black beans, grilled mushrooms, peppers and onions, corn, and tomatoes. Drizzle generously with creamy green sauce and serve immediately.
