Delicious Mushroom Bowls with Kale Pesto

Ingredients

• ¼ cup olive oil
• ¼ cup maple syrup
• ¼ cup soy sauce
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• salt and black pepper (to taste)
• 16 ounces fresh mushrooms, washed and sliced thickly
• 2 cups fresh pineapple chunks
• 2-3 bell peppers, sliced
• rice or cauliflower rice, for serving
• kale pesto or your favorite sauce

Instructions

1. 1
   Step 1 : In a bowl or jar, whisk or shake together the olive oil, maple syrup, soy sauce, smoked paprika, cumin, Italian seasoning, onion powder, garlic powder, salt, and pepper until well combined.
2. 2
   Step 2 : Place the sliced mushrooms in a shallow dish and pour enough marinade over them to coat each piece. You may have some marinade left over; set it aside for later.
3. 3
   Step 3 : Preheat your oven to 450°F. While the mushrooms marinate for 20-30 minutes, prepare your other ingredients and sauce.
4. 4
   Step 4 : Arrange the mushrooms, pineapple chunks, and sliced bell peppers on separate sheet pans. Bake for about 20 minutes, rotating the pans as needed, until everything is beautifully browned (the peppers will cook a bit faster). You can switch on the broiler for a couple of minutes to enhance the browning if desired.
5. 5
   Step 5 : Serve the roasted veggies over a hearty portion of rice or cauliflower rice. Don’t forget to top it off with your kale pesto or preferred sauce. Enjoy your healthy and delicious feast!