Recipes
Rachel Ama's Vegan Chimichurri Portobello Mushroom Bowl
5min read
Spicy, smoky, & fresh. This South-American inspired bowl features roasted portobello and button mushrooms, coated in flavour-bursting chimichurri sauce and paired with a cayenne & paprika smash and herbaceous green rice.
Part of the allplants x Rachel Ama limited edition collection, you can also get this dish delivered, ready-to-heat, in your next box.
Prep Time
35 mins
Cook Time
20 mins
Serves
6
Ingredients
Roasted Mushroom Medley:
300g portobello mushrooms
200g baby button mushrooms
220g white onion
2 cloves of garlic
2 tbsp olive oil
Chimichurri Sauce:
½ bunch of fresh parsley
½ bunch of fresh coriander
A pinch of oregano (fresh or dried)
1 clove of garlic
5 tbsp extra virgin olive oil
½ tbsp red wine vinegar
½ sea salt
A good pinch of pepper
1 jalapeno
Juice of 1 lime
Green Rice:
½ bunch of fresh coriander
½ tbsp red wine vinegar
½ jalapeno
2 cloves of garlic
60g spinach
½ tbsp tamari
1 tbsp extra virgin olive oil
Juice of ½ lime
500g cooked rice
Cayenne Smash:
350g butter beans
135ml water
½ tsp liquid smoke
1/2 tsp salt
1 tsp smoked paprika
1 clove of garlic
1 tbsp miso
Juice of 1 lime
½ tsp cayenne pepper
Tamari Seed Mix:
2 tsp flax seeds
2 tbsp pumpkin seeds
3 tbsp sunflower seeds
1 tbsp tamari
2 tsp maple syrup
Method
STEP 1
Start by making your roasted mushrooms. Cut your onions, portobello and button mushrooms into chunks. Mince the garlic and pour over the veggies with the olive oil. Roast for around 10 mins at 180c; you want the mushrooms to crisp up and onions to char slightly.
STEP 2
While your mushrooms are roasting, finely chop your fresh parsley, coriander, garlic and jalapeno and add to a bowl. Add in your oregano, red wine vinegar, lime juice, olive oil, salt and pepper and mix to make your chimichurri. Set aside.
STEP 3
To make your green rice, add coriander, garlic, red wine vinegar, jalapeno, spinach, tamari, and lime juice into a food processor. Pour in your olive oil and blitz together. Cook your rice according to package instructions. Once cooked, stir through the gorgeous green marinade.
STEP 4
While your rice is cooking, make your cayenne smash by blitzing butter beans, water, liquid smoke, sea salt, miso, smoked paprika, garlic, lime juice, and cayenne pepper in a food processor until smooth.
STEP 5
For the tamari seed mix, combine flax, pumpkin and sunflower seeds in a small bowl. Add your tamari and maple syrup and mix well. Lay out your seed mixture on a baking sheet and roast at 180c for 7-8 minutes. Once cooled, toss with red pepper flakes.
STEP 6
Serve the green rice, roasted mushroom medley and cayenne smash in a bowl. Drizzle the mushrooms with the chimichurri sauce and sprinkle the tamari seed mix over the smash.
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