islander lively bowl from haile thomas

Quick & Easy

Islander Lively Bowl From Haile Thomas

"Both of my parents are from the Caribbean, so I’ve grown up appreciating the magic that happens when sweet and savory ingredients come together. The combination of smoky mushrooms, sweet pineapple salsa, coconut undertones, and supporting acidic and savory pops of flavor is what makes this bowl so divine. And don’t you dare skip out on the cilantro aioli—it is cooling, creamy, and simply the real deal."

Ingredients

  • 1 1/2 cups fresh pineapple, diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup red onion, diced
  • 3/4 cup cherry tomatoes, diced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons fresh lime juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • for the shiitake mushrooms:
  • 1/2 cup tamari
  • 1/4 cup toasted sesame oil
  • 1/4 cup maple syrup
  • 2 tablespoons sriracha
  • 5 cups shiitake mushroom caps, sliced
  • 1 tablespoon coconut oil
  • for the cilantro aioli:
  • 3/4 cup vegan mayo
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 2 large garlic cloves, peeled
  • 1 lime, zested
  • 1 teaspoon ground cumin
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • for the bowl components:
  • 2-4 cups brown rice (cooked according to package instructions)
  • 1 medium avocado, sliced
  • pickled red onions (optional)

Directions

  • To make the pineapple salsa: In a medium bowl, combine the pineapple, cilantro, onion, tomatoes, jalapeño, and lime juice, and toss to mix. Season with salt and black pepper to taste. Cover and refrigerate until needed.
  • To make the shiitake mushrooms: In a large bowl, whisk together the tamari, sesame oil, maple syrup, and sriracha. Add the mushrooms and toss to combine, making sure all mushrooms are coated with marinade. Cover the bowl and marinate in the refrigerator for at least 20 minutes.
  • To make the cilantro aioli: In a small blender or food processor, combine all the ingredients and blend until smooth and creamy. Adjust the seasonings as desired. Cover and refrigerate in an airtight glass container.
  • Drain the marinade liquid from the mushrooms. In a large skillet, heat the coconut oil over medium heat. Add the mushrooms and sear on one side without stirring for 2 to 3 minutes, until crispy. Flip the mushrooms with a spatula and cook for 3 to 5 minutes, until the mushrooms are crisp on both sides.
  • To serve: In each of four bowls, place 1⁄2 to 1 cup coconut rice, one-quarter of the mushrooms, and a scoop of pineapple salsa, with a dollop of cilantro aioli on top. Placed sliced avocado and pickled onions on each bowl as well.

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