Mushroom Barbacoa Bowl - Center for Nutrition Studies

Ingredients

• 4 cloves garlic, minced
• 1 medium yellow onion, coarsely chopped
• 3 Tbsp lime juice
• 2–3 chipotle peppers in adobo sauce (optional)
• 1 Tbsp ground cumin
• 1 tsp ground oregano
• pinch ground cloves
• 2 pounds portobello mushrooms, cut into ½-inch cubes
• sea salt and black pepper to taste
• 2 cups cooked brown rice
• 2 cups steamed vegetables (broccoli, kale, asparagus, or your choice)
• 1 recipe Roasted Red Pepper Sauce (see recipe)