Buddha bowl vegana com tempero adobo e molho de coentro com jalapeño

Ingredientes

• 2 cups Mahatama® Jasmine Rice
• 3 tsp Badia® Adobo Seasoning
• 1 pound Chiquita™ Maduros
• 2 Portabella Mushroom Caps (slice into 1/2” thick slices)
• 15 oz Black beans (drained and rinsed)
• 1/2 Red Onion (peeled and thinly sliced)
• 2 Limes (fresh)
• 1 avocado (pitted and sliced)
• 2 Jalapenos (Seeded)
• 2 cups Cilantro (fresh)
• 1 tsp smoked paprika
• 2 tbsp white vinegar
• 1 cup coconut yogurt
• 3 cloves Garlic (peeled)
• 3 cups water
• Olive oil
• Salt and Pepper
• Extra cilantro for garnish (if desired)

Modo de preparo

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a medium pot, bring 1 ½ cups of water to a boil. Add jasmine rice. Turn heat down to a simmer, cover, and cook for 15 minutes.

3. 3

   When rice is cooked, fluff with a fork. Squeeze in the juice of half a lime. Chop 2 tbsp of the fresh cilantro, and stir into the rice. Set aside.

4. 4

   While the rice is cooking, continue to prepare the other ingredients.

5. 5

   Spread the Maduros in a single layer on a baking sheet and bake for 20 minutes. Set aside when finished cooking.

6. 6

   Line a separate baking sheet with a piece of parchment paper. Spread the portabella mushrooms out in a single layer. Toss with 2 tsp olive oil and 2 tsp Adobo seasoning, until well coated. Bake for 12 minutes. Set aside when finished cooking.

7. 7

   In a small frying pan, heat 2 tsp olive oil. Add the black beans. Stir in 1 tsp Adobo seasoning and 1 tsp smoked paprika.

8. 8

   In a small bowl, combine the red onions and white vinegar. Add salt and pepper to taste. Set aside.

9. 9

   To make the sauce: In a food processor, combine the remaining cilantro, jalapenos, coconut yogurt, and garlic. Puree into a smooth sauce. Add salt and pepper to taste.

10. 10

    Now it’s time to assemble the buddha bowls! In each serving bowl, spread a layer of the cilantro-lime rice. Top with the maduros, mushrooms, black beans, red onions, and avocado slices.

11. 11

    Drizzle with the cilantro-jalapeno sauce. Garnish with additional cilantro, if desired. Dig in!