Teriyaki Grilled Pineapple & Portobello Bowls With Gingery Lime Edamame
I love simple, tasty meals that are inexpensive to make and are full of diversity of plants! This recipe hits the spot when talking about all of those things! I love this one because you get protein from the edamame and brown rice, flavor from the teriyaki, and the added sweetness from the carrots and grilled pineapple. If you’re a beginner cook, this recipe is perfect! I absolutely love this for a meal prep too, but instead of rice I would use lettuce and instead of edamame in pods I would buy them shelled.
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Serves: 3-4 people
The Goods:
3-4 large portobello mushrooms, stem removed
1/2 cup vegan teriyaki sauce
10 slices of pineapple
3-4 green onions
2 cups whole edamame (usually I find it in the frozen section)
1 tsp sesame oil
1 tbsp garlic powder
2-3 carrots, sliced
1 handful spicy sprouts
2 cups cooked brown rice
1 tsp sesame seeds
The Method:
First, cook rice to package instructions.
In a square glass dish, add mushrooms with teriyaki sauce and toss. Set aside.
Let the mushrooms marinate for 30 minutes. Once the mushrooms are marinated, grab a grill pan (or your grill) and heat over medium high and start to grill the mushrooms, slices of pineapple, carrots, and green onions. Careful not to flip them too early so that you can get those amazing grill marks! Be sure to save some of the leftover marinade.
While the mushrooms, pineapple, and onions are grilling, grab a sauté pan and add the edamame to the sauté pan over medium high heat with sesame oil and cook for 1-2 minutes. Add the garlic powder, Gingery Lime Coco Aminos and sauté for about 4-5 minutes until edamame is cooked and caramelized. If it starts to burn, add a dash of water!
Remove the cooked veggies from the grill pan and slice.
To serve, add rice first, then mushrooms, pineapple, green onions, carrots, spicy sprouts and serve warm.
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