Oyster Mushroom & Pinto Bean Veggie Burrito Bowl

Published by

Jasmine

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Today we’re doing a Mexican-inspired bowl that makes a tasty light dinner or (with a smaller portion) also works great as a lunch.

INGREDIENTS

Vegetables:

King oyster mushrooms

Spinach

Carbs:

Brown rice

Pinto beans (substitute black beans if you can’t get hold of them)

Aromatics, spices & flavouring:

Garlic

Red onion

Hot sauce (I used one with chunks of mango and pineapple for extra flavouring)

Oregano

Cumin

Smoked Paprika

Toppings (all optional – use as many or as few as you have on-hand):

Avocado

Queso Fresco (substitute with feta if you’re in Europe – it’s just a little saltier and tangier)

Lime

Sour cream

Pickled red onion

Fresh coriander

TIPS

This is a pretty simple recipe that’s going to taste great regardless of method, but if you want to take it to the next level and have the most pleasant texture, there are two steps I would not skipping. Right at the start, I recommend rinsing your king oyster mushrooms and draining the pinto beans, rinsing off any of the excess ‘bean juice’. Then, you want to lay out some kitchen roll and put the beans onto it and gently press another bit of kitchen roll over the top to absorb excess moisture. This is going to keep the beans whole and not mushy as we cook them later. With the king oyster mushrooms, it’s a good idea to dry / clean them off with kitchen roll to also remove excess moisture that’s going to work against the ‘dry spice’ quality I want them to have.

Oyster Mushroom & Pinto Bean Burrito Bowl

  • Servings: 2
  • Difficulty: Easy
  • Print

A smoky veggie burrito bowl with fresh toppings

No special equipment or advance prep needed 




Ingredients

    

  • 1/2 a red onion (finely chopped)
  • 2 cloves of garlic (crushed, grated or finely chopped)
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp hot sauce
  • 3 King Oyster mushrooms (cleaned, dried and shredded by pulling a fork over the body of the mushroom – head can be broken into pieces by hand)
  • 40g of spinach (roughly chopped)
  • 200g of cooked pinto beans (1/2 a tin)
  • 100g of brown rice (rinsed and pre-soaked in cold water for 15+ mins at the start of your prep time)
  • 20g of queso fresco or feta cheese (crumbled)
  • 2 tbsp of sour cream
  • 1 avocado (sliced immediately before serving)
  • 1 small handful of coriander (c.2g) (chopped)
  • 1 lime (cut in half)
  • 15g of pickled red onion (chopped)
  • Avocado oil (or any neutral oil) for cooking
  • Salt and pepper to taste



Directions

    

  1. Cook the rice in equal parts cold water and season generously – this
should take around 20 minutes in total
  2. Whilst the rice cooks, over a medium heat, add a drizzle of avocado oil to a large, wide-based lidded pan
  3. Add the garlic, fresh red onion, cumin, smoked paprika and oregano and salt and pepper to taste – saute for a few minutes until fragrant
  4. Add the shredded mushrooms and cook until there’s no excess oil and the mushroom starts to become golden
(around 7 minutes)
  5. Add the pinto beans and cook until lightly browned / crisped on the outside (a further 5 minutes), add the hot sauce and season again to taste with salt and pepper – set this aside
  6. In the empty pan, add some more avocado oil and steam the chopped spinach with the lid on for up to 5 minutes until wilted, season with salt and pepper
  7. One the rice is cooked, add any additional seasoning required and it’s ready for assembly
  8. Add the rice to a dish or bowl and make a small space in the middle – add the spinach and mushroom / pinto bean mix into the space
  9. Add the avocado slices, a tablespoon of sour cream to each bowl, sprinkle over the cheese and garnish with the pickled red onion and coriander
  10. Add a lime half to each bowl and squeeze over before eating

Let me know if you try my smoky veggie burrito bowl and check out the method in action below!

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