Enjoy this plant based gluten free dish for dinner parties, drizzled with a tummy-friendly sauce.
- Organic Burst Chlorella balances your gut flora, helping your tummy feel flat and happy.
- Portobellos are a great source of fiber, great for weight maintenance! They’re awesome for a strong immune system too!
- Hearty, flavourful and satisfying!
INGREDIENTS
For the fillings:
- 1.25 cups cooked quinoa
- 1 tablespoon avocado oil
- 1.5 cups diced sweet potatoes
- 1 cup diced bell pepper
- 1 cup chopped red cabbage
- 1 teaspoon ground cumin, divided
- 1 teaspoon smoked paprika), divided
- 1/2 teaspoon sea salt, divided
For the mushrooms:
- 4 large portobello mushrooms, stems removed, wiped clean
- 2 tablespoons avocado
- 2 tablespoons balsamic vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin, divided
- 1/4 teaspoon chili powder or smoked paprika, divided
- 1/4 teaspoon sea/Himalayan salt
- 1 tablespoon lime juice
For the Chlorella chimichurri:
- 1 teaspoon Organic Burst Chlorella powder
- 5 cloves garlic, peeled and crushed
- 1 serrano pepper, seeds / stems removed
- 1 cup cilantro
- 1 cup flat-leaf parsley
- 1/2 ripe avocado
- 1/4 teaspoon salt, plus more to taste
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1/4 cup water
METHOD
- Preheat oven to 400º F (200º C).
- In a shallow dish, toss mushrooms with oil balsamic vinegar, lime juice, cumin, chili powder and salt. Set aside and let them marinate.
- Heat oil on a large skillet over medium heat.
- Add the sweet potatoes and bell pepper.
- Sauté for 3-5 minutes or until slightly browned, stirring occasionally.
- Add the red cabbage, half of the cumin, smoked paprika and sea salt and sauté for another 3-5 minutes or until vegetables (especially potato) are soft and turns golden brown.
- Transfer vegetables into a large bowl.
- Toss cooked vegetables and quinoa with the remaining cumin, smoked paprika, salt and lime juice.
- On the same skillet, sear mushrooms for 2 minutes on both sides.
- Transfer mushrooms to a baking sheet, facing up.
- Divide filling mixture between the mushrooms.
- Bake for about 5 minutes or until mushrooms and toppings are hot and slightly browned.
- Meanwhile, make the chimichurri sauce. Transfer all ingredients into a blender and blend until smooth.
- Enjoy immediately with chimichurri sauce.
