Lion’s Mane Burrito Bowl
Cashew's burrito bowl, complete with locally sourced mushrooms, is a versatile and hearty dinner dish.
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.