Amazing Mushroom Bowls With Kale Pesto

Ingredients:

Smoky-Sweet Marinade

  • 1/4 cup olive oil

  • 1/4 cup maple syrup

  • 1/4 cup soy sauce

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon Italian seasoning

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • salt and black pepper (to taste)

Bowls

  • 16 ounces fresh mushrooms, washed and cut into thick-ish slices

  • 2 cups fresh pineapple chunks

  • 2–3 bell peppers

  • rice or cauliflower rice

  • kale pesto, magic green sauce, or any other yummy sauce

Instructions:

  • Whisk or shake the marinate in a jar until combined.

  • Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left – that’s okay, you can use it later in this recipe, or save for next week’s bowls).

  • Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.