Introduction

This Amazing Mushroom Bowl with Kale Pesto is a vibrant, flavorful meal that’s both nourishing and delicious. Roasted mushrooms and veggies coated in a savory marinade come together perfectly with a bright, herby kale pesto. It’s an easy dish that’s ideal for a healthy lunch or dinner.

A dark bowl holds a colorful layered dish with four main parts: at the bottom a base of white rice, on one side browned cooked mushroom slices with a shiny texture, next to it bright roasted yellow and red bell pepper strips, and in front golden grilled pineapple chunks with light browning. A spoon held by a woman's hand is adding a bright green chunky sauce on top, placed in the center over the pineapple and peppers. The bowl sits on a wrinkled cloth with a white marbled textured surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup olive oil
1/4 cup maple syrup
1/4 cup soy sauce
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and black pepper (to taste)
16 ounces fresh mushrooms, washed and cut into thick-ish slices
2 cups fresh pineapple chunks
2-3 bell peppers
Rice or cauliflower rice, for serving
Kale pesto, magic green sauce, or any other yummy sauce

Instructions

Step 1: Whisk or shake the olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and black pepper together until well combined to create the marinade.
Step 2: Place the sliced mushrooms in a shallow bowl and pour enough marinade over them to coat well. Save any leftover marinade for later use or future meals.
Step 3: Preheat your oven to 450 degrees Fahrenheit. Let the mushrooms marinate for 20–30 minutes while preparing the other ingredients, including the sauce.
Step 4: Arrange the mushrooms with marinade, bell peppers, and pineapple chunks on separate sheet pans. Roast in the oven for about 20 minutes, turning the pans as needed to ensure even browning. Note that peppers may roast a bit quicker. Use the broiler if you want extra browning.
Step 5: Serve the roasted mushrooms, peppers, and pineapple over rice or cauliflower rice. Top generously with kale pesto or your favorite green sauce. Optionally, you can enjoy this mixture in a wrap or on a salad for variety.

Tips & Variations

Use cauliflower rice for a low-carb option that keeps the meal light and nutritious.
You can swap out mushrooms for other hearty vegetables like eggplant or zucchini if preferred.
Adding a squeeze of fresh lemon or lime juice before serving brightens the flavors.
Try different sauces such as tahini dressing or avocado crema for a tasty twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the bowl contents in a skillet or microwave until heated through. Fresh kale pesto or sauce is best added after reheating to keep its bright flavor.

How to Serve

A bowl with four distinct layers is held by a woman's hand wearing a cream-colored knit sweater. The bottom layer is white rice, visible in small parts beneath the toppings. On one side, there are sautéed dark brown mushrooms with a slightly glossy texture. Next to the mushrooms, there are grilled yellow pineapple chunks with light brown grill marks, looking juicy. On the opposite side from the mushrooms, there are roasted red and yellow bell pepper strips, soft and shiny. In the center sits a bright green, coarse-textured pesto sauce. A silver spoon is resting inside the bowl, touching the mushrooms. The bowl is white on the inside and has a smooth finish, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried mushrooms instead of fresh?

Fresh mushrooms work best for texture and flavor in this recipe. Dried mushrooms would need rehydration and may not roast the same way, so they aren’t recommended.

Is kale pesto necessary?

Not at all! While kale pesto adds a fresh, herby note, you can use any green sauce, tahini, or even a simple drizzle of olive oil and lemon juice to finish the bowl.