Mushroom Birria Bowl
Serves 4 // Cooking time: 35 minutes
Ingredients:
480g Button Mushrooms
300g Salsa
1/2 Red Pepper, Sliced
4 Tbsp. Chipotle Sauce
1 Small Red Onion, Sliced
1.5 Tbsp. Fajita Spice Mix
200g Brown Rice
120g White Quinoa
200g (1/4 head) Red Cabbage, Shredded
160g Black Turtle Beans
40g (2.5 Tbsp.) Jalapeno Green Peppers, Sliced
Method:
Preheat the oven to 180C.
Place half of the chipotle sauce, 1/2 of the salsa and all the fajita spice mix in a bowl and mix well.
Place the mushrooms on a tray with the sliced onions and peppers. Pour the sauce mix over, ensuring all ingredients are evenly coated.
Cover with parchment paper and tin foil and place in the oven for 30 minutes.
While that cooks in the oven, cook the brown rice.
Use 2 parts water to 1 part brown rice and boil for approx. 25-30 minutes, or until fluffy.
Boil the quinoa for 15 minutes.
Strain the beans and rinse in water.
Place the ingredients in the bowl going anti-clockwise as follows: rice, beans, quinoa, cabbage, jalapenos, mushroom, pepper, onion mix on top.
Drizzle with the remaining chipotle sauce and salsa and serve.
