Enoki Carnitas Bowl

Enoki mushrooms fried in carnitas seasoning, paired with fire roasted corn, black beans, tomatoes, guac, lime cilantro vegan sour cream, and cilantro rice. This easy, customizable dish even made Harry do a double-take.

Ingredients

For the carnitas

¼ tsp. cumin
¼ tsp. paprika
¼ tsp. adobo seasoning
¼ tsp. Aleppo pepper
¼ tsp. garlic powder
Freshly cracked black pepper to taste
1 tbsp. mojo
2 tbsp. olive oil (divided)
7 oz. of enoki mushrooms

For the cilantro lime rice

1 cup white or brown rice
2 cups water
½ cup finely chopped cilantro
1 tsp. salt
1 tsp. olive oil or vegan butter
4 tbsp. lime juice

For the cilantro lime sour cream

½ cup finely chopped cilantro
1 cup vegan sour cream
1 tbsp. lime juice

For the toppings

¼ cup guacamole
¼ cup roasted corn
¼ cup black beans
¼ cup chopped tomatoes
¼ cup finely sliced onions
¼ cup chopped lettuce

Directions

Make the Rice

1. Add the water, rice, salt, and olive oil (or vegan butter) in a small pot.
2. Bring pot to a heavy boil, and cover.
3. Bring the heat down to low, and let simmer for 20 minutes, or until the rice has softened and there is no water left in the pot.
4. Remove from heat, and let sit (covered) for 5 minutes.
5. Add the cilantro and lime juice to the rice, stirring until well mixed.

Make the Cilantro Lime Sour Cream

1. In a small bowl, add the vegan sour cream, cilantro and lime juice.
2. Using an immersion blender or whisk, blend until smooth or your desired texture.
3. Cover and refrigerate until needed. Will keep for 3 days covered and refrigerated.

Make the Mushroom Carnitas (Note: a more detailed method of cooking the enoki mushrooms can be found here.)

1. Wash and dry mushrooms.
2. Cut off the bottom stem of the mushroom. Separate the mushrooms into three batches.
3. Heat a large skillet or sauté pan over medium heat.
4. Add 1 tbsp. olive oil, and place 1/3 of the mushrooms into the pan.
5. Sauté until mushrooms turn a crispy, golden brown color (about 5 minutes).
6. Repeat for remaining two batches.
7. Once all the mushrooms are cooked, place all of them back into the pan.
8. Add the spices and mojo, and sauté over low heat for about 1-2 minutes, or until everything is warmed.

Make the Rice Bowl

1. Add the cilantro lime rice to the bowl.
2. Add mushroom carnitas, and any combination of your favorite toppings. Finish with the cilantro lime vegan sour cream, your favorite salsa, and/or your favorite vegan cheese.