Amazing Mushroom Bowls with Kale Pesto
Prep
20m
Cook
30m
Total
50m
This smoky and sweet marinade is the perfect complement to the fresh mushrooms, pineapple, and bell peppers in these amazing mushroom bowls. Served over rice or cauliflower rice and topped with kale pesto or another delicious sauce, this dish is bursting with flavor and perfect for a healthy, satisfying meal.
Steps
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Nutrition Facts
Per serving578 calories
Calories from
- Protein 10%
- Carbs 59%
- Fat 31%
-
Fat High 20 g 30%
-
Saturated Fat 3 g 15%
-
Carbohydrates High 85 g 28%
-
Fiber High 8 g 32%
-
Sugar High 45 g 90%
-
Protein High 14 g 28%
-
Cholesterol Low 0 mg 0%
-
Sodium High 1,310 mg 54%
% Daily Value is based on a 2,000 calorie diet.
Notes
Tips for Roasting: don’t overcrowd the pans because the pineapple, peppers, and mushrooms might start to steam instead of roast / caramelize / brown. I would recommend draining off excess juice from your pineapple if it seems to have a lot of moisture. 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.
Alternative to 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.
Alternative to 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.
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