Creamy Vegan Filipino Mushroom Adobo Rice Bowls with Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice, uncooked 2 cups water 2 tbsp coconut oil 1 medium onion, diced 4 cloves garlic, minced 2 cups cremini mushrooms, sliced 1/2 cup vegetable broth 1/4 cup tamari sauce 3 tbsp apple cider vinegar 1 tsp ground black pepper 1/2 tsp sea salt 2 cups fresh spinach, chopped For the Mango Salsa: 2 ripe mangoes, diced 1 red bell pepper, finely chopped 1/4 cup red onion, finely chopped 1/4 cup cilantro, finely chopped 1 lime, juiced 1 tbsp coconut sugar Salt and black pepper, to taste

Instructions

1. Cook the jasmine rice according to package instructions and set aside.
2. In a large pan, heat the coconut oil over medium heat. Add onion and garlic, sautéing until translucent.
3. Add sliced mushrooms and cook until they release their liquid and become tender.
4. Stir in vegetable broth, tamari sauce, apple cider vinegar, ground black pepper, and sea salt. Bring to a simmer and cook for 5 minutes.
5. Reduce heat to low and add spinach, stirring until wilted. Remove from heat.
6. For the mango salsa, mix together diced mangoes, red bell pepper, red onion, cilantro, lime juice, coconut sugar, salt, and black pepper in a bowl. Set aside.
7. To assemble, divide cooked rice among 4 bowls and top with creamy mushroom adobo mixture. Serve with mango salsa on the side.

Chef’s Insight

To intensify flavors, consider marinating mushrooms before cooking in the sauce mixture.

Notes

Mango salsa can be prepared ahead of time and refrigerated until needed