Chipotle Oyster Mushroom Bowls
These Chipotle Oyster Mushroom Bowls are like fajitas with the addition of crispy mushrooms. Topped with avocado & dairy-free chipotle mayo.
Equipment
Ingredients
FOR THE VEGGIES
- 4 tablespoons avocado oil
- 2 chipotle peppers in adobo, chopped
- 1 tablespoon taco seasoning
- 1 tablespoon low sodium soy sauce
- 12 ounces oyster mushrooms shredded
- 1 bell pepper sliced
- 1 small red onion sliced
FOR THE AVOCADO SALSA
- 2 small avocados cubed
- 2 tablespoons jalapeño diced
- 2 tablespoons cilantro chopped, plus more for serving
- 1 tablespoon avocado oil
- 1/4 teaspoon cumin
- 1/2 lime juiced, plus more for serving
- salt & pepper to taste
FOR THE BOWLS
- 2 cups cooked rice
- 1 15-ounce can black beans drained & rinsed
- chipotle mayo see notes
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Combine the oil, chipotle peppers, taco seasoning and soy sauce in a bowl.
- Use your hands to shred the mushrooms – you can make them as thin or thick as you like. Add them to a bowl with the bell pepper and onion. Pour over the chipotle mixture and toss to coat evenly. Split the veggies between the 2 baking sheets and spread in an even layer. Place in the oven for 15 minutes, toss and place back in the oven for another 5-10 minutes (see notes).
- Meanwhile, add all of the avocado salsa ingredients to a bowl and toss. Taste and adjust the seasonings as needed. Set aside.
- To serve, add rice to each bowl and top with the veggies, beans & avocado salsa. Serve with chipotle mayo and lime wedges.
Video
Notes
- FOR THE CHIPOTLE MAYO: combine ½ cup vegan mayo and 1-2 tablespoons chopped chipotles in adobo.
- The reason you want to spread the mushrooms out on 2 baking sheets is to ensure they get crispy. If you overcrowd the baking sheet, they will steam instead of crisping up.
- The baking time for the mushrooms will depend on how thin you shred them and how crispy you like them. Toss them after 15 minutes and then decide whether you want to put them back in. I ended up cooking mine for 25 minutes.
- You can serve the rice/beans at room temperature or heated.
Nutrition
Calories: 501kcal | Carbohydrates: 58g | Protein: 14g | Fat: 26g