Maple Chipotle Portobello Mushrooms

1.Read the entire recipe card. In a medium pot, add the basmati rice and 1 cup of warm water. Season with salt and bring to a boil over high heat. Once boiling, cover and reduce the heat to medium low. Cook for 12-15 min, until the rice is tender. Set aside, still covered, for 5 min. Fluff the rice with a fork.

2.Meanwhile, wash and dry all produce. Quarter the cherry tomatoes. Halve and small dice ½ of the red onion. Thinly slice the remaining onion. Halve, pit and small dice the avocado. Halve the lime. Cut the portobello mushrooms into ½-inch slices.

3.In a large pan, heat 1 tbsp of oil over medium high until hot. Add the portobello mushrooms and sliced red onion. Cook for 5 min, stirring occasionally, until softened slightly. Add the chipotle peppers in adobo, maple syrup, ¾ of the Southwest Spice Mix and ¼ cup of water. Season with salt and bring to simmer over high heat. Once boiling, reduce the heat to medium and cook for 8-10 min, breaking up the peppers with a spoon, until reduced slightly.

4.While the mushrooms cook, in a small bowl, whisk the roasted red pepper hummus, juice from ½ the lime and 1 tbsp of water.

5.In a medium bowl, add the avocado, sunflower seeds, diced red onion taste remaining lime juice, and remaining Southwest spice mix. Season with salt and to combine. Serve the basmati rice with the maple chipotle portobello mushrooms.Top with the avocado, salsa and cherry tomatoes. Drizzle the roasted red pepper,hummus dressing.