Portobello Poblano Grain Bowls

These Portobello Poblano Grain Bowls are both healthy & satisfying! Flavorful veggies sit atop a bed of fluffy quinoa — you won’t even miss the meat!

Ever since I left the wonderful world of teaching germy little children, my immune system has spent its time thanking me by safeguarding me against most bugs. I’m grateful that I’ve only gotten sick a few times in the past few years, but that also means that I’ve forgotten how miserable being under the weather can truly feel. Last Thursday I woke up with a mildly scratchy throat, and by Friday afternoon I was full-fledged, burrito-wrapped in a blanket watching trash TV on my couch. {If you know me, you know that I DO NOT REST.} I’m talking coughing, sore throat, fever, chills and generally yuckiness.

Being sick is bad enough as it is, but throw in having a child to care for and you can up the misery by a few notches. My biggest concern was making sure I didn’t spread the germy love to my little one, but then there was also the matter of keeping him entertained while I tried to recuperate. Thankfully, it worked out that my mom had the day off and volunteered to watch him for a few hours so that I could get some things done, and by the time I got him back and started feeling really bad, it was nap time. Saved by Mimi.

You can imagine that my desire to cook was at a minimum since I could barely stand without feeling like Bambi learning how to walk. By Saturday, I was able to muster up energy in short bursts, but mostly did a lot of lying around. On the bright side, my inactive state did give me time to catch up on shows, and I even saw the live feed of April the Giraffe giving birth to her new calf {which was clearly the event of the year}.

I’m finally starting to feel better aside from a wretched cough that has literally shaken me to the core — it feels like my abs have been heading to the gym without me and I’m pretty sure I’ve pulled muscles I didn’t know I had. Feeling better means back to the kitchen, but more importantly, eating as many fruits, veggies and healthy foods as possible to help me regain strength and keep any other bugs at bay!

These Portobello Poblano Grain Bowls are a power-packed plate of goodness! Meaty portobello mushroom caps are grilled just like meat for a smoky, toothsome bite and surrounded by a slew of flavorful veggies and toppings. I roasted some poblano peppers for some mild spice, as well as black beans, corn, pickled radishes, fresh jalapenos and avocado slices… but you can really add any combination of vegetables to switch things up and suit your tastes.

I know the heap of vegetables makes it hard to see, but there is a bed of rainbow quinoa underneath that makes the bowls extra hearty {you can use rice, farro, or your favorite grain!}. I finished things off with a drizzle of homemade vinaigrette to bring everything together.

It’s time to get back to feeling good, and the best way to start is by eating well! Start with these bowls and you’ll thank me — they’re just what the doctor ordered! 😉

Portobello Poblano Grain Bowls

These Portobello Poblano Grain Bowls are both healthy & satisfying! Flavorful veggies sit atop a bed of fluffy quinoa — you won’t even miss the meat!

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Course Appetizer, Lunch, Salad

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 2 Servings

Author Dianna Muscari

Ingredients  

• 1 cup quinoa
• 1 ¼ cups water
• 2 small poblano peppers seeded
• 2 large portobello mushroom caps stem & gills removed
• ½ teaspoon adobo seasoning*
• ½ teaspoon smoked paprika
• ½ cup cooked {or canned} black beans
• ½ cup cooked {or canned} corn
• 1 tablespoon chopped cilantro

For Vinaigrette

• ¼ cup olive oil
• Juice from 1/2 a lime
• 1 tablespoon chopped cilantro
• 1 small garlic clove grated or minced
• ¼ teaspoon cumin

For Toppings

• Pickled radish slices
• Fresh or pickled jalapenos
• 1 small avocado sliced
• Fresh cilantro
• Queso fresco
• Lime

Instructions 

• Make Quinoa: Combine quinoa and 1 1/4 cups water in a medium pot over medium-high heat. Let the water come to a boil. Boil for a minute, then cover the pot with a lid and reduce the heat to medium. Let simmer until most of the water has been absorbed. Stir, replace lid and allow to cook at low heat until quinoa is tender and cooked. Fluff with a fork when ready to plate.
• Meanwhile, preheat the oven to 400 degrees. Line a small baking pan with foil and place poblano peppers on pan. Spray or rub with olive oil and a sprinkle of salt. Roast for about 15-18 minutes or until the skin begins to blacken and blister in spots. Remove from oven and allow to cool before peeling.
• While the peppers roast, heat a grill pan over medium-high heat. Spray with non-stick spray or olive oil. Rub the portobello mushroom caps with olive oil and season with adobo and smoked paprika, then place on hot grill pan and cook for about 2-3 minutes per side until tender. Set aside.
• Peel poblanos: Starting with one of the blistered areas on the pepper, carefully remove the skin and discard. Cut the peppers into long strips. Set aside.
• In a small bowl, combine black beans, corn and cilantro. {If you don't want to have to wash another dish, just add them directly to the bowl when you're assembling.}
• Make vinaigrette: Combine all vinaigrette ingredients in a small dish or dressing shaker. Whisk or shake together until emulsified {will look more opaque}. Set aside.
• To assemble bowls: Place a scoop of quinoa in the bottom of each bowl. Cut the portobellos into strips, and place strips on top of quinoa. Arrange portobello strips, bean and corn mixture, and desired toppings around the bowl. Drizzle with vinaigrette and sprinkle with queso fresco and more fresh cilantro if desired.

Dianna's Tips

*If you don't have adobo seasoning, simply sprinkle with garlic powder, salt or your favorite seasoning mix.
**Portobellos and poblanos can both be grilled on the grill pan if desired, but poblanos will need to cook longer and be covered to fully roast through so that skin peels off. This works best on an outdoor grill.