Plant-Powered Portabella & Bean Bowl

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Plant-Powered Portabella & Bean Bowl

  • Author: OBGadmin
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This flavourful vegetarian recipe brings the essence of a delicious bean and mushroom burrito to a bowl. Featuring smoky portabella mushrooms, seasoned taco rice, and a hearty black bean and corn salsa, every spoonful is bursting with savoury, Mexican-inspired flavours.


  • 2 tbsp (30 mL) canola oil, divided
  • 1 tbsp (15 mL) tomato paste
  • 1 tbsp (15 ml) taco seasoning mix
  • 1 small red onion, diced, divided
  • 1 cup (250 mL) jasmine rice
  • (300 mL) cups water
  • 1 can (341 ml) Peaches & Cream corn
  • 1 cup (250 mL) black beans, drained and rinsed
  • 1 cup (250 mL) quartered cherry tomatoes
  • 1 tbsp (15 mL) lime juice
  • Salt and pepper to taste
  • 3 large portabella mushroom caps, stem removed, sliced
  • 2 tsp (10 mL) smoked paprika


In a medium pot over medium heat, heat 1 tbsp oil and cook tomato paste, taco seasoning, and ½ of the red onion, about 1 minute. Add the rice and stir to coat. Add water and bring to a boil over high heat. Reduce heat to medium-low, cover, and cook for 15-18 minutes. Once cooked, fluff with a fork. Set aside.

While the rice cooks, in a medium bowl, mix together the corn, beans, tomatoes, remaining onion, and lime juice. Season with salt and pepper to taste. Set aside.

In a large non-stick pan, heat 1 tbsp oil over medium-high heat. Add sliced portabella mushrooms; cook 6-8 minutes or until browned. Sprinkle with smoked paprika; cook another 2-3 minutes.

To assemble bowl, divide rice between 4 bowls. Top with bean and corn salsa, spiced mushrooms, and any optional garnishes.


Smoked paprika adds a subtle smokiness to this dish. Can be substituted with regular paprika or chili powder.


  • Serving Size: 1 serving
  • Calories: 389
  • Sugar: 7g
  • Sodium: 618mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 71g
  • Fiber: 8g
  • Protein: 11g
  • Cholesterol: 0g