Amazing Mushroom Bowls with Kale Pesto Recipe
This recipe features delicious mushroom bowls with a smoky-sweet marinade balanced by vibrant roasted bell peppers and pineapple chunks, all served over rice or cauliflower rice and topped with a fresh kale pesto. It’s a flavorful and healthy meal option perfect for any time you want a comforting yet nutritious bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Smoky-Sweet 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
Bowls
- 16 ounces fresh mushrooms, washed and cut into thick slices
- 2 cups fresh pineapple chunks
- 2–3 bell peppers, sliced
- Rice or cauliflower rice, cooked
- Kale pesto or your favorite green sauce
Instructions
- Prepare the Marinade: In a bowl or jar, whisk together olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and black pepper until well combined.
- Marinate the Mushrooms: Place the sliced mushrooms in a shallow bowl and pour enough of the smoky-sweet marinade over them to coat each piece. Let them rest for 20-30 minutes to absorb the flavors, reserving any extra marinade for later use if desired.
- Preheat Oven and Prepare Vegetables: Preheat your oven to 450°F (232°C). Arrange the marinated mushrooms, sliced bell peppers, and pineapple chunks each on separate sheet pans.
- Roast the Ingredients: Place the sheet pans in the oven and roast for about 20 minutes, rotating pans halfway through the cooking time to ensure even browning. Note that peppers may finish roasting a few minutes earlier. Use the broiler briefly if you want to achieve extra browning and caramelization on the vegetables and fruit.
- Assemble the Bowls: Serve the roasted mushrooms, peppers, and pineapple over cooked rice or cauliflower rice. Drizzle with kale pesto or your preferred green sauce to add a fresh, vibrant flavor.
- Optional Serving Suggestions: These same ingredients can be enjoyed wrapped in a tortilla or tossed on a salad for a versatile, wholesome meal.
Notes
- You can save leftover marinade for future use, but do not reuse marinade that has touched raw mushrooms unless boiled.
- Adjust the roasting time for peppers according to their size and thickness to avoid burning.
- Kale pesto can be substituted with other sauces like magic green sauce or any preferred herb-based sauce for flavor variation.
- Cauliflower rice is an excellent low-carb alternative to traditional rice for this dish.
- Using the broiler briefly helps achieve deeper caramelization but watch closely to prevent burning.
Keywords: mushroom bowls, roasted vegetables, kale pesto, healthy bowls, plant-based, vegetarian recipe, easy dinner, roasted mushrooms, pineapple, bell peppers
