A delicious and quick vegan dinner featuring seasoned maitake mushrooms, fresh cilantro lime rice, and various toppings, coming together in approximately 30 minutes.
1. Prepare the chipotle sauce: Blend chipotle in adobo sauce with a little water in a blender until smooth. Season maitake mushrooms with olive or grapeseed oil and the prepared chipotle sauce. Mix well to coat the mushrooms evenly.
2. Heat a cast iron skillet coated in oil over medium-low heat. Add the coated mushrooms to the skillet. Place a heavy pan or stack of plates/bowls on top of the mushrooms to help extract water. Cook for 8-10 minutes, flipping halfway through and adding more chipotle sauce if needed.
3. For the Cilantro Lime Rice: Add cooked Jasmine or Basmati rice to a pan on low heat. Mix in the zest of one lime, juice of one lime, fresh chopped cilantro, garlic powder, onion powder, white pepper, and salt. Cook on low for 1-2 minutes, stirring until all ingredients are combined. Remove from heat.
4. Prepare toppings: Mix black beans with corn, garlic powder, cumin, salt, pepper, green chilies, and cilantro. Slice tomatoes, red onions, romaine lettuce, and avocado.
5. Assemble your bowl: Cut the cooked mushrooms into smaller pieces. Place the cilantro lime rice as the base. Then, top with the prepared black bean and corn mixture, sliced tomatoes, red onions, romaine lettuce, avocado, a dollop of vegan sour cream, more fresh cilantro, and lime wedges. Enjoy!
