Grilled Teriyaki Portobello Bowls with Pineapple and Ginger-Lime Edamame
Recipe adapted from
Grilled Teriyaki Portobello Bowls with Pineapple and Ginger-Lime Edamame
Ingredients
Teriyaki Bowls
- 4 portobello mushrooms stemmed
- ¾ cup teriyaki sauce see below, or store bought
- 1 tbsp garlic powder
- ¼ cup Coconut Aminos
- ½ fresh lime juiced
- ½ inch knob fresh ginger peeled and grated
- ½ fresh pineapple cored and sliced into ½ inch pieces
- 2 cups frozen whole edamame thawed
- 2 green onions trimmed
- ½ carrot thinly sliced or use grater to create long ribbons
- 2 cups cooked brown rice
- 1 tsp black, white, toasted or combo
Teriyaki Sauce
- ½ cup coconut aminos
- 1/3 cup pineapple juice
- 3 tbsp honey date syrup, maple syrup or agave would work too
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger or ¼ tsp ground ginger
- 2 cloves garlic or ¼ tsp garlic powder
- 1 tbsp sesame seeds optional
Instructions
- Prepare teriyaki sauce, or use store bought.
- In a square dish, add portabella mushroom caps. For best results, marinate overnight, minimum 1 hour.
- In a small bowl, whisk together garlic powder, coconut aminos, lime juice, and grated ginger. Set aside
- Cook rice according to package instructions
- Using a grill pan or your grill, heat to medium-high. Grill pineapple and green onions. Flip to other side when grill marks develop
- Remove pineapple and onions and add the mushrooms to the grill. Save some of the marinade for later.
- While mushrooms are grilling, add edamame to a sauté pan over medium-high heat.
- Add Coconut Aminos mixture
- Saute edamame for about 5 minutes or until cooked and caramelized. If sticking to pan and burning, add a little water.
- Removed grilled mushrooms and slice
- Divide rice into bowls. Top with mushrooms, pineapple, green onions, carrots. Garnish with left over teriyaki sauce and sesame seeds.
Notes
Recipe adapted from https://www.chefbai.kitchen/blog/teriyakibowls
Recipe adapted from https://www.eatyourselfskinny.com/easy-healthy-teriyaki-sauce/
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