Cashew's Lion’s Mane Burrito Bowl | CityScope® MagazineCityScope Magazine

Dishes With Locally Made Ingredients

From farm-fresh produce to artisan bread and more, the Scenic City is abounding with a variety of farms and vendors offering goods that are made right here at home. Thus, it’s no surprise that Chattanooga restaurants are intentionally sourcing local ingredients to create some of their most delectable dishes. Here, we highlight five eateries that are serving up a taste of home in every bite.

Photos by Bekah Berry/Creative Revolver

“The lion’s mane mushrooms in this dish are locally grown by Gowin Valley Farms. I enjoy cooking with mushrooms for the versatility and heartiness they bring to a wide range of dishes. This burrito bowl is easily adaptable to suit seasonal vegetables or your family’s specific tastes.”
Bailey Cole, Owner

A fork lifting flavorful chicken atop a vibrant salad with mixed greens, corn, beans, and fresh herbs.

Lion’s Mane Burrito Bowl

Bailey Cole

Cashew's burrito bowl, complete with locally sourced mushrooms, is a versatile and hearty dinner dish.

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Course Main Course

Cuisine American

Servings 4

Ingredients

For the corn and black bean salsa

1 cup corn kernels
½ cup black beans rinsed
1 jalapeño diced
½ red bell pepper diced
½ small red onion diced
1 bunch cilantro chopped
3 Tbsp. lime juice
Hot sauce to taste
Salt and black pepper to taste

For the marinade

¼ cup olive oil
3 Tbsp. orange juice
1 tsp. cumin
1 tsp. chili powder
½ tsp. garlic powder
Salt and black pepper to taste

For the burrito bowl

1 lb. Gowin Valley Farms lion’s mane mushrooms
3 cups cooked rice
Lettuce shredded, to taste
1 radish sliced
Cilantro chopped, to taste
1 avocado sliced

Instructions

Combine all ingredients for corn and black bean salsa in a bowl and refrigerate until serving. Mix together all marinade ingredients and set aside.
Tear the lion’s mane mushrooms into large, bite-size pieces and place into large bowl.
Pour the marinade over the mushrooms.
Allow to marinate for 10-20 minutes.
Arrange mushrooms onto a lined baking sheet in a single layer and bake at 450° for 15-20 minutes until browned.
Divide the rice among four bowls.
Top with the roasted lion’s mane mushrooms, corn and black bean salsa, shredded lettuce, radish, cilantro, and avocado slices.

Keyword Burito, Cashew's, Lion's Mane, Lion's Mane Burito Bowl

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Lion’s Mane Burrito Bowl Recipe