Photo Credit: Haile Thomas and Will Coleman

Islander Lively Bowl

The combination of smoky mushrooms, sweet pineapple salsa, coconut undertones, and supporting acidic and savory pops of flavor is what makes this bowl so divine.

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Islander Lively Bowl

Islander Lively Bowl

The combination of smoky mushrooms, sweet pineapple salsa, coconut undertones, and supporting acidic and savory pops of flavor is what makes this bowl so divine.
Course: Dinner
Keyword: carribean, grain bowl
Servings: 4
Author: Haile Thomas

Ingredients

Pineapple Salsa:

  • 1 1/2 cups small-died fresh pineapple
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup small-diced red onion
  • 3/4 cup diced cherry tomatoes
  • 1 jalapeño, seeded and minced
  • 2 teaspoons fresh lime juice
  • Kosher salt and freshly ground black pepper

Shiitake Mushrooms:

  • 1/2 cup tamari
  • 1/4 cup roasted sesame oil
  • 1/4 cup pure maple syrup
  • 2 tablespoons sriracha
  • 5 cups sliced shiitake mushroom caps (about 13 ounces)
  • 1 tablespoon coconut oil

Bowl Components:

  • 2 to 4 cups cooked brown rice (cooked according to package instructions)
  • Cilantro Aioli (see below)
  • 1 medium avocado, sliced
  • Grilled pineapple
  • Quick-Pickled Red Onions

Cilantro Aioli:

  • 3/4 cup vegan mayo
  • 2 tablespoons olive oil
  • 2 tablespoon fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 2 large garlic cloves, peeled
  • Grated zest of 1 lime
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • To make the pineapple salsa: In a medium bowl, combine the pineapple, cilantro, onion, tomatoes, jalapeño, and lime juice, and toss to mix. Season with salt and black pepper to taste. Cover and refrigerate until needed.
  • To make the shiitake mushrooms: In a large bowl, whisk together the tamari, sesame oil, maple syrup, and sriracha. Add the mushrooms and toss to combine, making sure all mushrooms are coated with marinade. Cover the bowl and marinate in the refrigerator for at least 20 minutes.
  • Drain the marinade liquid from the mushrooms. In a large skillet, heat the coconut oil over medium heat. Add the mushrooms and sear on one side without stirring for 2 to 3 minutes, until crispy. Flip the mushrooms with a spatula and cook for 3 to 5 minutes, until the mushrooms are crisp on both sides.
  • To serve: In each of four bowls, place ½ to 1 cup coconut rice, one- quarter of the mushrooms, and a scoop of pineapple salsa, with a dollop of cilantro aioli on top. Placed sliced avocado and pickled onions on each bowl as well. Enjoy the harmonious smoky savory sweetness of this bowl!

Cilantro Aioli:

  • In a small blender or food processor, combine all the ingredients and blend until smooth and creamy. Adjust the seasonings as desired. Cover and refrigerate in an airtight glass container for up to 1 week.

Notes

Living LivelyExcerpted from Living Lively: 80 Plant-Based recipes to Activate Your Power & Feed Your Potential © 2021 by Haile Thomas. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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