Mushroom Chorizo Bowls

One of my favorite Mexican restaurants in LA (Mercado) has a mushroom chorizo queso dip and it is mind blowing. I decided to try and recreate something similar at home and use the vegan cashew queso from Trader Joe’s. This is a great healthy dish if you don’t eat meat, or are looking for creative ways to eat more vegetables. The seasoning can be adjusted to your liking, and what you put in your bowl is up to you. Next time you are having a Meatless Monday, give this bowl a try!

Here’s how you make it.

Ingredients:

• 16 oz chopped cremini mushrooms - any will work

• 1/2 diced yellow onion

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

•  2 teaspoons paprika 

•  1 teaspoon cumin

•  1 teaspoon cayenne 

• 1 teaspoon chili powder

• 1/2 teaspoon oregano 

• 1/2 teaspoon thyme

• 1-2 teaspoons avocado oil

• 3 tablespoons apple cider vinegar 

• Small shake coriander

• Small shake clove

• Small shake cinnamon 

• Salt & pepper to taste 

Instructions:

• Heat the avocado oil over medium high heat and add the mushrooms and onions. Let sit for about 5 minutes and then begin to stir and mix in the seasonings. Cook for an additional 3 mins and pour the vinegar in. Let cook for another minute or two.

• Assemble your bowl with cauliflower rice, romaine lettuce, queso, guacamole, sour cream, pico de Gallo, olives, hot sauce, cheese & enjoy!