Amazing Mushroom Bowls with Kale Pesto Recipe
This vibrant and hearty Mushroom Bowl recipe features marinated mushrooms roasted alongside pineapple and bell peppers, served over rice or cauliflower rice and topped with a flavorful kale pesto. Perfect as a wholesome vegan meal, it combines smoky, sweet, and savory flavors with nutritious ingredients for a delicious and colorful dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American Fusion
- Diet: Vegan
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 16 ounces fresh mushrooms, washed and cut into thick slices
- 2 cups fresh pineapple chunks
- 2–3 bell peppers, sliced
- Rice or cauliflower rice, for serving
- Kale pesto or any other favorite green sauce, for topping
Instructions
- Prepare the marinade: In a bowl or jar, whisk or shake together olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and black pepper until fully combined to create the marinade.
- Marinate the mushrooms: Place the sliced mushrooms in a shallow bowl and pour enough marinade over them to coat each piece, ensuring the mushrooms absorb the flavors. Reserve any leftover marinade for later use or future meals.
- Preheat the oven: Heat your oven to 450°F (230°C) while the mushrooms absorb the marinade for 20-30 minutes as you prepare the rest of the ingredients and your chosen sauce.
- Prepare vegetables and roast: Arrange the marinated mushrooms, sliced bell peppers, and fresh pineapple chunks separately on individual sheet pans. Roast in the preheated oven for about 20 minutes, rotating the pans as needed to achieve nice browning. Note that bell peppers may roast a few minutes faster. Use the broiler briefly to enhance browning if desired.
- Assemble the bowls: Serve the roasted mushrooms, peppers, and pineapple over a bed of rice or cauliflower rice. Top generously with kale pesto or your favorite green sauce. The combination can also be used in wraps or salads for versatility.
Notes
- Leftover marinade can be saved for additional meals or used as a dressing.
- Feel free to substitute rice with cauliflower rice for a lower-carb option.
- Use fresh, firm mushrooms for the best texture.
- Adjust seasoning and sauce quantities to taste.
- Broiling can be used to enhance browning but watch carefully to avoid burning.
Keywords: mushroom bowl, roasted mushrooms, kale pesto, vegan recipe, healthy bowls, plant-based meal, roasted vegetables, pineapple recipe
