Sauteed veggies that are seasoned fajita-style served over cilantro, lime basmati white rice, with fresh avocado for delicious gluten-free and vegan recipe!
This is a very quick and easy recipe that is nutritious and filling! Just slice it up and throw it in the pan! 😉 That’s my kind of recipe!
Veggie Fajita Bowls with Mushrooms
An excellent fresh summer time meal! With lots of sauteed vegetables, fresh lime, cilantro, and avocado, this meal is a terrific combination of flavors that will hit the spot!
Ingredients
Ingredients
- 2-3 cups white rice (I used Basmati rice)
- 2 TBSP olive oil extra virgin
- 1 cup red onion sliced
- 3 cup bell pepper sliced
- 1 cup mushrooms (I used baby bella mushrooms)
- 3 cloves garlic
- 1 tsp cumin ground
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tsp sea salt
- 6 TBSP fresh lime juice about 3 limes-divided. More if you want extra for finished product.
- 3 TBSP fresh cilantro chopped-divided
- 1-2 avocados
Instructions
Instructions
Rice
- If you haven't already, cook the rice according to the instructions on rice package.
- When rice is finished, remove from heat and add 3 tablespoons of butter, 1 TBSP of the cilantro, and 2 tablespoons juice from half of a lime; and mix until butter is melted throughout. Set aside.
Veggies
- Heat olive oil in pan and add bell pepper, and red onion, and saute for 4-5 minutes. Then, add the mushrooms, garlic, cumin, chilli powder, paprika, sea salt and rest of lime juice( should be about 4 ounces, save some for last if you want to squeeze over everything at the end) to the bell peppers and red onion.
- Cook for an additional 3-5 minutes (depending on how crisp or soft you like your veggies), then remove from heat and set aside.
- Divide the rice among 4 bowls and top with fajita veggies, avocado, extra lime juice and chopped cilantro.
