This BBQ Portobello Mushroom Quinoa Bowl is packed with colorful veggies & plant based protein, making it a delicious & nutritious dinner option!
Happy Wednesday everyone! I cook a lot…it’s an everyday thing here in my house, but wow, I feel like I’m cooking even more lately?! We’re not huge on takeout, but I do enjoy a meal out every once in while. This past weekend, we got takeout at one of our favorite places called Ohana, which is about 40 minutes away. They have the most AMAZING sushi-type bowls…since I’m vegan, I get their tofu bowl with fresh seaweed salad & it’s unreal good! Then on Mother’s Day we got takeout Chipotle & enjoyed it with Devin’s family, all while hanging out in the driveway, because ~social distancing~! But it was so nice to have a little change up & not have to cook dinner for two nights in a row – can anyone relate?! For every other night that I have been making dinner, I’ve been trying to keep the recipes fresh & different than what we’re typically used to! This is where this BBQ portobello mushroom quinoa bowl comes into play!
It turned out amazing so I knew I wanted to share!
Devin used to despise mushrooms, like he couldn’t even look at them, but while he was in Australia last summer, he went to this vegan restaurant allll the time & he developed a love for mushrooms, peppers, & even onions…three things that could NEVER come close to his plate. I personally have loved all three the whole time, so it was quite difficult making certain veggie dishes without them! So it was a dream come true (lol, seriously) when he came home & was open to incorporating more veggies. It made my job SO much easier! Now we have mushrooms whenever we can because we’re both obsessed!
I don’t get the majority of my produce at Trader Joe’s…I’ve been enjoying Whole Food’s produce selection & usually take advantage of my local fresh fruit & veggie stand, but mushrooms are one thing that I always do buy at Trader Joe’s! Number one because they have such an amazing selection – including the delicious portobello mushrooms I used for this recipe & number two, they are extremely reasonable in price!
And speaking of Whole Food’s, I had found a really great BBQ sauce a few weeks ago that had great ingredients – always check ingredients, things like BBQ sauce can sometimes contain a bunch of unnecessary additives! For this recipe, I used a vegan barbecue sauce from a brand called Organic Ville.
It was my first time using a BBQ sauce on mushrooms, but it was delicious! And they kinda tasted like meat – kinda haha! Anyways, this quinoa bowl is packed with colorful veggies, plant based protein, nutrients, & more.
Keep scrolling for all the details!
BBQ Portobello Mushroom Quinoa Bowl
Here’s the ingredients you’ll need + how to prepare each step!
1. Sweet Potatoes
- Preheat the oven to 425 degrees Fahrenheit.
- Wash two small-medium sweet potatoes. Slice them down the center & then cut them into half moon shapes.
- Spread them out on a lined baking sheet, drizzle with a bit of olive oil, salt, & pepper.
- Bake for 20 minutes, after the initial 20 minutes, flip & bake for about 10 more minutes.
2. White Quinoa
- Rinse & cook 1 cup of white quinoa according to the quinoa instructions on the back of whatever you’re using.
- I like to get my quinoa from Aldi’s…it only takes about 15 minutes to make & is very inexpensive!
3. Red Cabbage Slaw
- Slice 1/4 of a red cabbage.
- Add the sliced cabbage to a bowl with 1 tbsp of olive oil, 2 tbsp of Apple Cider Vinegar, 1 tbsp of maple syrup, salt & pepper.
- Toss everything until well combined & place in the fridge until everything else is ready.
4. Roasted Chickpeas
- The oven should already be at 425 from baking the sweet potatoes.
- Open a can of chickpeas, drain the liquid, rinse, & place them onto another lined baking sheet.
- Pat dry as much as possible, absorbing any extra liquid. This helps the chickpeas to really crisp up.
- Add a drizzle of Olive Oil, a dash of cayenne, turmeric, salt & pepper, & bake for 20 minutes at 425.
- Once they’ve been in the oven for 20 minutes, remove the tray & give it a good shake.
- Bake for another 10 minutes.
- After the chickpeas are done roasting, let them sit on the baking sheet to continue to crisp up!
5. BBQ Portobello Mushrooms
- Thinly slice two medium sized portobello mushrooms.
- In a skillet, sauté them in a little bit of olive oil over medium to low heat.
- Once they started to heat up, add 1/2 cup of vegan barbecue sauce to skillet.
- Let the mushrooms simmer in the BBQ sauce for 3-5 minutes.
- For barbecue sauce, I used Organic Ville Organic BBQ Sauce
Final Step…
Assemble your bowl!! I added everything to a shallow bowl, topped everything with a dash of nutritional yeast, & added on some fresh spinach! Feel free to drizzle a little more barbecue sauce on top too! YUM!
This mushroom quinoa bowl is super filling, gluten free, vegan, & of course, delicious! Plus it was a fun dinner idea that we aren’t used to having, which was a nice change up! Feel free to double or even triple the ingredient serving sizes to last a few days…everything should store nicely in the fridge…OR enjoy it all in one evening like we did!
If you tried this BBQ Mushroom Quinoa Bowl, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment below!
