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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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Lunch, Salad
Cuisine: American
Keyword: portobello
Servings: 2 Servings
Author: The Kitchen Prep


  • 1 cup quinoa
  • 1 1/4 cups water
  • 2 small poblano peppers seeded
  • 2 large portobello mushroom caps stem & gills removed
  • 1/2 teaspoon adobo seasoning*
  • 1/2 teaspoon smoked paprika
  • 1/2 cup cooked {or canned} black beans
  • 1/2 cup cooked {or canned} corn
  • 1 tablespoon chopped cilantro

For Vinaigrette

  • 1/4 cup olive oil
  • Juice from 1/2 a lime
  • 1 tablespoon chopped cilantro
  • 1 small garlic clove grated or minced
  • 1/4 teaspoon cumin

For Toppings

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


  • 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.


*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.