Here’s a fun and easy way to make some delicious Mushroom Bowls with Kale Pesto. This recipe is packed with smoky, sweet, and salty mushrooms (or you can use tempeh), caramelized pineapple, bell peppers, and a dollop of kale pesto, all served over rice. It’s super tasty!
First, let’s make the Smoky-Sweet Marinade. You’ll need:
- 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
For the bowls, gather:
- 16 ounces fresh mushrooms, washed and cut into thick slices
- 2 cups fresh pineapple chunks
- 2-3 bell peppers
- Rice or cauliflower rice
- Kale pesto, magic green sauce, or any other yummy sauce
Now, let’s get cooking! Whisk or shake the marinade in a jar until it’s well combined. Place the mushrooms in a shallow bowl and cover them with enough marinade to flavor each piece. Don’t worry if you have some marinade left over, you can use it later in this recipe, or save it for next week’s bowls.
Preheat your oven to 450 degrees and let the mushrooms rest for 20-30 minutes while you prep the other ingredients, including your sauce! Place the peppers, pineapple, and marinated mushrooms each on their own sheet pans. Bake for about 20 minutes, rotating the pans as needed, until everything is nicely browned. If you need to, you can use the broiler to help with the browning.
Serve everything in a bowl over rice or cauliflower rice, and top with your sauce (kale pesto is a great choice)! You can also put all this yumminess in a wrap or on a salad. And just like that, you’ve made a healthy, delicious meal!
A few tips for roasting: don’t overcrowd the pans because the pineapple, peppers, and mushrooms might start to steam instead of roast. If your pineapple seems to have a lot of moisture, I would recommend draining off the excess juice. If your mushrooms look like they have a lot of liquid, that’s okay – keep roasting a bit longer and the sauce will kind of turn into a gooey crust and the mushrooms will get even deeper in color and flavor. YUM.
If you’re not a fan of mushrooms, tempeh is also really delicious here. If you use tempeh, let it marinate for at least 2-3 hours if possible because it takes a bit longer to absorb the flavor. You can pan-fry it or roast it in the same way as directed for the mushrooms.
Enjoy your meal!
