Vegetarian Chipotle Steak Bowl
Indulge in the smoky, spicy goodness of this Vegetarian Chipotle Steak Bowl, a plant-based twist on a classic favorite! Grilled portobello mushrooms take center stage, marinated in a zesty blend of chipotle in adobo, lime juice, and soy sauce for a bold and savory "steak" replacement. Paired with fluffy brown rice cooked in vegetable broth, a vibrant medley of black beans, corn, and red bell pepper, plus creamy avocado slices, this recipe is a feast for both the eyes and the palate. Quick to prepare in under an hour and loaded with nutrients, it’s the perfect vegetarian meal that’s hearty enough to satisfy. Garnished with fresh cilantro for an herby finish, this bowl is a flavor-packed, wholesome dish ideal for busy weeknights or meal prep.
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Recipe Information
Ingredients
- 4 large caps portobello mushrooms
- 3 tablespoons olive oil
- 2 tablespoons chipotle in adobo sauce
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 cup brown rice
- 2 cups vegetable broth
- 1 cup, cooked black beans
- 1 cup corn kernels
- 1 medium, diced red bell pepper
- 1 large, sliced avocado
- 0.5 cup, chopped cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the portobello mushrooms and remove their stems. Place the mushrooms in a large shallow dish.
In a small bowl, mix the olive oil, chipotle in adobo sauce, lime juice, soy sauce, and maple syrup until well combined.
Pour the marinade over the mushroom caps, ensuring they are evenly coated. Let them marinate for at least 15 minutes.
While the mushrooms are marinating, rinse the brown rice under cold water. In a medium saucepan, bring the vegetable broth to a boil.
Add the rice to the boiling broth. Cover and reduce the heat to low, allowing it to simmer for about 20 minutes, or until rice is fully cooked.
Preheat a grill pan over medium heat. Grill the marinated portobello mushrooms for about 6-7 minutes on each side, or until they are tender and have grill marks.
Once grilled, slice the portobello mushrooms into thick strips.
In a large bowl, combine the cooked black beans, corn, and diced red bell pepper.
To assemble the bowls, divide the cooked rice evenly into serving bowls. Top with black bean mixture, sliced portobello mushrooms, and avocado slices.
Garnish each bowl with chopped cilantro, and season with salt and black pepper to taste.
Serve immediately and enjoy your Vegetarian Chipotle Steak Bowl full of flavor and nutrients.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5553 mg | 241% | |
| Total Carbohydrate | 205.8 g | 75% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 53.1 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5042 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
