With the week flying by, I wanted something filling but full of flavor tonight. This dish is all of that and more! If you want it less spicy, or not spicy at all, use less or completely omit the jalapenos and chili.
The sauce is so simple and full of flavor.
The veggies I chose are ones that you can buy all year around.
In your mortar and pestle smash lemongrass, garlic and green onion.
Clean your portobello and remove stem. You can either marinate it now or cook it right away in the sauce. I chose to marinate it to get the flavors to soak in.
Assemble and enjoy!
Spicy Portobello Buddha Bowl
- 1 1/2 Limes juiced
- 1 Tblsp Sambal
- 1 Tblsp Tamari
- 1 Tblsp Maple Syrup
- 1/4 Stalk Lemongrass chopped
- 2 Servings Bean Thread Noodles
- 2 Portobello Mushroom sliced
- 1 Cup Mixed Greens
- 1 Carrot juilienned
- 1/2 Yellow Bell Pepper julienned
- 1 Cup Bean Sprouts
- 1/2 Jalapeno sliced
- 1 Red Thai Chili
- 1/4 Cup Cilantro
- 2 Tblsp Peanuts
Mix lime juice, sambal, Tamari, syrup and lemongrass.
Remove stem from the portobello and pour half the sauce on it. Let it marinate for at least 10 minutes.
Saute the mushroom in the marinade until tender; approximately 5-8 minutes.
Cook the noodles in a saucepan for 1 minute. When it's done, drain and rinse under cold water.
Assemble the bowl and drizzle with sauce. Finish with cilantro and peanuts.