Everyone loves a good burrito bowl, and here’s one that we’ve been really into lately!
We love mushrooms, but even if you don’t think you do, give this a try because the preparation is so so delicious! Smoky, charred portobello slices are topped onto bowls of sizzling fajita peppers, beans, rice, arugula, guacamole, and fresh pineapple salsa. This burrito bowl is summer eating at its finest and it’s also a great way to use pineapple salsa if you have any left over from making this recipe or this recipe.
The meat of this burrito bowl
Savory portabello mushrooms are seasoned with a simple 1-ingredient marinade. Brush them with adobo sauce (the sauce that comes in the can of chipotle peppers)… and that’s it! Set them aside to marinate while your grill pre-heats. The first time I made these, I was surprised by how juicy and flavorful the mushrooms turned out with so few ingredients and such little effort. If you don’t have a grill, you could make this recipe on the stove on a cast iron grill pan, or under the broiler in your oven.
Burrito Bowl Fajita Peppers
You can’t have a burrito bowl without fajita peppers! Ok, well, you can… but the charred peppers and onions are one thing I never skip when I’m ordering a burrito bowl at Chipotle. To make them at home, I cook the peppers in this cast iron skillet on the grill next to the mushrooms. Get the pan sizzling hot so that the peppers really char.
If you don’t have a grill, you could, of course, make the peppers in a cast iron skillet on the stovetop.
Burrito Bowl Components
Here’s how the burrito bowl comes together:
- Rice is the base of the bowl. Use brown rice or cauliflower rice, if you wish.
- Pinto Beans or Black Beans mixed with chopped chipotles.
- Grilled Portobello Mushrooms rubbed with chipotle adobo sauce.
- Fajita Peppers & Onions for smoky goodness.
- Guacamole. I make a quick version with just lime and sea salt.
- Pineapple Salsa, or you could use tomatillo salsa verde or mango salsa.
- Salad greens like chopped romaine or arugula.
- Lime slices & cilantro for freshness at the end!
Tips to Meal Prep your Burrito Bowl
The great thing about a burrito bowl are all of the yummy components. While those components take time to prepare, many of them can be prepped and stored in advance. Here are a few tips to meal prep weeknight-worthy burrito bowls:
- Instead of rice (which dries out in the fridge), make quinoa.
- Store the chipotle beans in the fridge for up to 5 days
- Store the cooked peppers and mushrooms in the fridge. Heat as you’re ready to eat, or enjoy them cold.
- Salsa keeps great in the fridge. Scoop as you’re ready to eat
- Add slices of avocado as you’re ready to eat.
- Keep the salad greens separate until you’re ready to assemble.
- 1 cup cooked pinto beans or black beans, drained and rinsed
- 1 to 2 chopped chipotle peppers from a can of chipotles in adobo
- ½ teaspoon extra-virgin olive oil, more for drizzling
- 1 tablespoon lime juice, plus wedges for serving
- 1 small avocado, pitted
- 1 cup cooked white or brown rice
- 2 cups arugula, chopped
- ½ cup Pineapple Salsa (recipe below)
- ¼ cup chopped cilantro
- Sea salt and freshly ground black pepper
- 2 portobello mushroom caps
- Extra-virgin olive oil, for drizzling
- Adobo sauce from the can of chipotles used above
- Sea salt and freshly ground black pepper
- 1 red bell pepper, stem, ribbing and seeds removed, sliced into strips
- 1 green pepper, stem, ribbing and seeds removed, sliced into strips
- 1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional
- In a small bowl, combine the beans with the chipotle peppers, olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper.
- Prepare the veggies: Preheat a grill to medium heat with a cast iron pan inside. You'll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.
- Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.
- Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.
- In a small bowl, or directly over the avocado halves, squeeze lime juice and pinches of salt. Mash with the back of a fork to make a quick guacamole.
- Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and pinches of salt and pepper).
2 cups diced fresh pineapple
¼ cup diced red onion
½ jalapeno, diced
Juice and zest of lime
½ cup cilantro
1 clove minced garlic
¼ teaspoon sea salt
In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.