Haile Thomas' Islander Lively Bowl | The Drew Barrymore Show

Haile Thomas' Islander Lively Bowl

As part of Drew's #CookbookClub, Haile Thomas shares her Caribbean-inspired bowl!

20 minsPrep Time
7 minsCook Time

27 minsTotal Time

ingredients

pineapple salsa

  • 1 1/2 cups small-diced fresh pineapple
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup small-diced red onion
  • 3/4 cup diced cherry tomatoes
  • 1 jalepeño seeded and minced
  • 2 tsp fresh lime juice
  • kosher salt & freshly ground black pepper

shiitake mushrooms

  • 1/2 cup tamari
  • 1/4 cup toasted sesame oil
  • 1/4 cup pure maple syrup
  • 2 tbsp sriracha
  • 5 cups sliced shiitake mushroom caps (about 13 ounces)

  • 1 tbsp coconut oil
  • 2-4 cups cooked brown rice (cooked according to package instructions)
  • 1 medium avocado sliced
  • grilled pineapple

cilantro aioli

  • 3/4 cup vegan mayo
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 2 large garlic cloves peeled
  • grated zest of 1 lime
  • 1 tsp ground cumin
  • kosher salt & freshly ground black pepper to taste

pickled red onions

  • 3/4 cup rice vinegar
  • 1 tbsp agave
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper

prep

1. To make the pineapple salsa: In a medium bowl, combine the pineapple, cilantro, onion, tomatoes, jalapeño, and lime juice, and toss to mix. Season with salt and black pepper to taste. Cover and refrigerate until needed.

2. To make the shiitake mushrooms: In a large bowl, whisk together the tamari, sesame oil, maple syrup, and sriracha. Add the mushrooms and toss to combine, making sure all mushrooms are coated with marinade. Cover the bowl and marinate in the refrigerator for at least 2 minutes.

3. Drain the marinade liquid from the mushrooms. In a large skillet, heat the coconut oil over medium heat. Add the mushrooms and sear on one side without stirring for 2 to three minutes, until crispy. Flip the mushrooms with a spatula and cook for 3 to 5 minutes, until the mushrooms are crisp on both sides.

4. To serve: In each of four bowls, place 1/2 to 1 cup brown rice, one-quarter of the mushrooms, and a scoop of pineapple salsa, with a dollop of cilantro aioli on top. Place sliced avocado, grilled pineapples, and pickled onions on each bowl as well. Enjoy the harmonious smoky savory sweetness of this bowl!