Oyster Mushroom Burrito Bowls
These Oyster Mushroom Burrito Bowls are made with shredded crispy king oyster mushrooms, rice, beans & chipotle ranch!
Equipment
Ingredients
FOR THE MUSHROOMS
- 12 ounces king oyster mushrooms
- 3 tablespoons avocado oil
- 1.5 tablespoons taco seasoning
- 1 tablespoon low sodium soy sauce
FOR THE CHIPOTLE RANCH
- 1/2 cup vegan mayo
- 1 clove garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1-2 teaspoons adobo sauce from a can of chipotle chiles
- 1 tablespoon apple cider vinegar
FOR THE BOWLS
- 2 cups cooked rice
- 1 15-ounce can black beans drained & rinsed
- red cabbage shredded
- cilantro chopped
- pickled onions
- lime wedges
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- 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 oil, taco seasoning and soy sauce. Mix to combine and transfer to the baking sheet. Spread in an even layer and place in the oven for 15-25 minutes (see notes).
- Meanwhile, prepare the rice and beans - I left my beans cold, but you could heat them in a pot.
- Combine all of the chipotle ranch ingredients in a bowl. Taste and adjust the seasonings as needed.
- To assemble, layer each bowl with rice, beans, mushrooms, cabbage, pickled onions, cilantro and chipotle ranch. Serve with lime wedges on the side.
Video
Notes
- 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 20 minutes.
Nutrition
Calories: 512kcal | Carbohydrates: 49g | Protein: 12g | Fat: 30g