Caramelized Garlic Portobello Steak Bowl

This healthy Caramelized Garlic Portobello Steak Bowl is a copycat recipe of the caramelized garlic steak from Sweetgreen. Caramelized garlic portobello steak, spicy broccoli, juicy cherry tomatoes, roasted sweet  potatoes, and authentic wild rice, all get paired with a pesto vinaigrette. Created at the comfort of your own home, this Sweetgreen-inspired recipe is a plant-based mash-up that is delicious for an easy weeknight dinner or meal prep option! 

Hearty, healthy, & will help you save money. This Caramelized Garlic Portobello Steak Bowl recipe is all that & more.

For this recipe, I was inspired by the caramelized garlic steak from Sweetgreen, but I decided to do a plant-based swap. Even though portobello mushrooms are substituted for traditional steaks, the “meaty” texture is full of flavor & is very juicy, thanks to the marinade.

And if you’re unfamiliar with the iconic health food chain, it’s truly the top-notch. They focus on creating a farm-to-table experience creating really good nutritious food. 

Regardless if you’re near a Sweetgreen location or not, you can enjoy this vegan version right from your home for a fraction of the price!

Why You’ll Love This Sweetgreen-Inspired Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This Sweetgreen bowl recipe has it all.
• The Perfect Meal: This Caramelized Garlic Portobello Steak Bowl recipe is full of nourishment fueling you up!
• Healthy Food Chain Worthy: This copycat Sweetgreen recipe is more delicious & wholesome than the real deal. 
• Great for Meal Prep: This healthy vegan steak bowl recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Portobello Mushrooms: The star of this healthy vegan steak bowl recipe. We’ll be chopping them up & coating them in a delicious marinade.
• Organic Marinate: We’ll be using avocado oil, garlic cloves, ground cumin, dried oregano, chili flakes, balsamic vinegar, steak sauce, sea salt, and black pepper, for the most epic mushroom marinade.
• Organic Sweet Potato: For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Broccoli Florets: Fresh or frozen will do! If you don’t care for broccoli swap for cauliflower florets!
• Organic Cherry Tomatoes: For some fresh & juicy flavors.
• Organic Wild Rice: To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.  
• Organic Pesto Vinaigrette: It’s such a tasty addition to this Sweetgreen recipe, so don’t skip!

How To Make

1. Wild Rice. Prepare wild rice as instructed from the package. 
2. Roasted Sweet Potatoes & Broccoli. Preheat the oven to 425 degrees F. On one side of a lined baking sheet, add the sweet potatoes and on the other side, add the broccoli. Toss with the ingredients on the recipe card. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway. 
3. Mushroom Steaks. In a mixing bowl, whisk together the marinade ingredients. Add the chopped mushrooms to the marinade and coat until well combined. Marinate for 10 minutes. Heat a large skillet over medium heat. Cook for 5 – 8 minutes, tossing until heated through & caramelized. 
4. Pesto Vinaigrette. Add all of the ingredients to a high speed blender. Blend until smooth and creamy. 
5. Assemble. Divide the wild rice between bowls. Top with roasted veggies, cherry tomatoes, steaks, and the dressing. Enjoy!

Tips for Making this Vegan Steak Bowl Recipe Perfectly

• Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinate.
• Organic Marinade: Be sure to marinade the mushrooms to ensure that they achieve the best flavor.
• Baking: Flip the sweet potatoes and broccoli halfway while roasting. This ensures that everything gets baked to perfection. 
• Organic Broccoli Florets: Fresh or frozen will do! If you don’t care for broccoli swap for cauliflower florets!
• Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice.
• Soak Rice: Completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half. 

Storing & Reheating

As mentioned above, this copycat Sweetgreen recipe is perfect for leftovers & meal prep! 

Fridge Storage. Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days. 

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the wild rice, broccoli, sweet potatoes, and portobello steak bites, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the cherry tomatoes and dressing.

More Plant-Based Recipes You’ll Love

• Hot Honey Cauliflower Bowl
• Cava-Inspired Vegan Falafel Bowl
• Portobello Steaks with Lemon Herb Quinoa Salad
• Copycat Erewhon Kale White Bean Salad
• Sheet Pan Portobello Mushroom Fajita Bowl
• Chipotle-Inspired Vegan Burrito Bowl
• Portobello Steaks with Avocado Chimichurri
• Copycat Café Gratitude I Am Loving

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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