Mushroom Barbacoa Bowl

🥘 Ingredients

• garlic 4 cloves
• yellow onion 1 medium
• lime juice 3 Tbsp
• chipotle peppers (optional) 3
• cumin 1 Tbsp
• oregano 1 tsp
• cloves 1 pinch
• portobello mushrooms 2 lbs
• salt
• pepper
• brown rice 2 cups
• steamed vegetables 2 cups
• Roasted Red Pepper Sauce 1

1. 1

   Combine the garlic , half of the yellow onion , the lime juice , chipotle peppers (optional) , cumin , oregano , and cloves in a blender and process until smooth. Set aside.
2. 2

   Heat a large skillet over medium-high heat. Add the remaining onion and the portobello mushrooms , and cook, stirring frequently, until the mushrooms have released their juices and cooked down, about 10 minutes .
3. 3

   Season with sea salt and black pepper to taste.
4. 4

   Add the marinade to the skillet with the mushrooms, and reduce the heat to medium. Cook for 10 minutes , until the sauce has thickened.
5. 5

   To serve, spoon half a cup of brown rice into four bowls.
6. 6

   Top with the Barbacoa Mushrooms, steamed vegetables , and the Roasted Red Pepper Sauce .