Portobello Mushroom Bowls with Spicy Avocado Cream (Vegan)

OMG!!! These bowls. The perfect combination of smoky, spicy, and creamy all while being very hearty yet not too heavy. They are perfect for fall and winter to fuel you through the cold or whatever you may be doing. Not to mention they are vegan and you can easily add some more protein if you need to. Drew and I still get Purple Carrot once or twice a month to help with the cooking since my work schedule is still crazy and this dish is inspired by yummy tacos that we had from them!

Here’s what you’ll need (serves 2):

• 1/2 cup cashews

• Water for soaking cashews

• 1 garlic clove

• 4-5 pickled jalapeños

• 1/2 avocado (pit + skin removed)

• 1 lime, juiced plus extra lime for serving

• 2 large portobello mushrooms, wiped clean and thinly sliced

• 3 Tbsp avocado oil

• 1 Tbsp liquid smoke

• 3 Tbsp coconut aminos (or soy sauce)

• 1 cup shredded cabbage

• Salt and pepper to taste

• Spanish rice (you can use a pre-made one like Uncle Ben’s or use an easy recipe linked here - I just use a can of tomatoes for ease!)

• Optional: tortilla strips for garnish

Here’s how to make it:

Soak the cashews in hot water - barely cover the top of them (do not use too much water as this will go directly into the cream sauce later! Meanwhile, prep the Spanish rice.

In a large frying pan, heat up avocado oil over medium heat. Add mushroom slices and cook for a few minutes (they should be soft) then sprinkle liquid smoke and coconut aminos on top and cook for another few minutes - mushrooms should be browned on the outside and soft inside.

Assemble the sauce: combine cashews with soaking water, garlic, jalapeños, avocado, lime juice, and salt + pepper in a food processor (or blender!) and blend until smooth - you may need to add more water if it’s hard to get it going at first.

To put together the bowls, spread rice on bottom followed by shredded cabbage, mushrooms, and finally the spicy cream! Here is where you can add the tortilla strips (I just bake mine in an oven with avocado oil + sea salt at 400 for 15-20 minutes, flipping halfway). Enjoy!