Chili-Lime Portobello Mushroom Bowl

Chili-Lime Portobello Mushroom Bowl 💚 When sliced into thick strips, seasoned with smoky spices, and cooked until tender, portobello mushrooms deliver a deeply satisfying, meaty richness to this bowl and the avocado sauce adds a bright, tangy burst of flavor. Mushrooms are one of the best cancer-healing foods because they support the immune system, promote healthy digestion, reduce inflammation, help balance hormones, and are one of the few plant-based sources of Vitamin D.  

Chili-Lime Portobello Mushroom Bowl

Ingredients for Bowl: 

2 cups cooked brown rice

4 large portobello mushroom caps

2 tablespoons avocado or extra-virgin olive oil

1 teaspoon chili powder 

1 teaspoon cumin 

½ cup diced red onion 

1 cup frozen corn 

1 jalapeno, seeded and diced 

¼ cup or more chopped cilantro 

Juice of 1 lime 

2 cups chopped red cabbage

1 cup cherry tomatoes, halved 

 

Avocado Sauce: 

1 ripe avocado, peeled and pitted

½ cup water

Juice of 1 lemon 

2 cloves garlic, minced 

  

Directions: 

 

1.     Preheat oven to 400 degrees.  Slice the mushrooms in half, then cut into 1/2-inch-thick pieces.  Toss gently with oil, chili powder, cumin, salt, pepper until the mushrooms are well coated.  Spread in an even layer on a rimmed baking sheet.  Roast until the mushrooms are soft and cooked through, about 12 minutes. 

 

2.     Make the corn salsa: Add the red onion, corn, jalapeño, cilantro, and lime juice to small bowl, and stir to combine.

 

3.     Prepare Avocado Sauce: place all the ingredients in a bowl of a food processor or blender.  Process until well combined and smooth.  

 

4.     To serve, divide rice among bowls.  Top with mushrooms, corn salsa, cabbage, tomatoes, then drizzle with avocado sauce.