Vegetarian Chipotle Steak Bowl

Elevate your plant-based meals with this irresistible Vegetarian Chipotle Steak Bowl, a vibrant medley of smoky, spicy, and wholesome ingredients. Perfectly grilled portobello mushrooms marinated in a tangy chipotle-lime sauce take center stage, delivering an umami-packed, steak-like texture that’s both hearty and satisfying. Paired with fluffy brown rice simmered in vegetable broth, a vibrant mix of black beans, sweet corn, and crisp red bell peppers, and creamy avocado slices, this bowl is a feast for both the eyes and the taste buds. Finished with a sprinkle of fresh cilantro and a hint of lime, this easy one-bowl wonder is perfect for weeknight dinners or meal prep, offering a protein-packed, gluten-free, and vegan-friendly alternative to traditional steak bowls. Delight in the smoky flavors and nourishing simplicity of this ultimate vegetarian bowl!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Clean the portobello mushrooms and remove their stems. Place the mushrooms in a large shallow dish.

Step 2

In a small bowl, mix the olive oil, chipotle in adobo sauce, lime juice, soy sauce, and maple syrup until well combined.

Step 3

Pour the marinade over the mushroom caps, ensuring they are evenly coated. Let them marinate for at least 15 minutes.

Step 4

While the mushrooms are marinating, rinse the brown rice under cold water. In a medium saucepan, bring the vegetable broth to a boil.

Step 5

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.

Step 6

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.

Step 7

Once grilled, slice the portobello mushrooms into thick strips.

Step 8

In a large bowl, combine the cooked black beans, corn, and diced red bell pepper.

Step 9

To assemble the bowls, divide the cooked rice evenly into serving bowls. Top with black bean mixture, sliced portobello mushrooms, and avocado slices.

Step 10

Garnish each bowl with chopped cilantro, and season with salt and black pepper to taste.

Step 11

Serve immediately and enjoy your Vegetarian Chipotle Steak Bowl full of flavor and nutrients.

Nutrition Facts

Serving size	(2017.2g)

Amount per serving	% Daily Value*
Calories	1696.3

Total Fat 85.4g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 9.1g
Cholesterol 0mg	0%
Sodium 5553.2mg	0%
Total Carbohydrate 205.8g	0%
Dietary Fiber 51.4g	0%
Total Sugars 53.1g
Protein 54.1g	0%

Vitamin D 1.5IU	0%
Calcium 257.5mg	0%
Iron 11.6mg	0%
Potassium 5041.8mg	0%

*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.

Source of Calories

Fat: 42.5%

Protein: 12.0%

Carbs: 45.5%