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Veggie Fajita Bowls with Mushrooms

Jessilyn Warr
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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 531 kcal

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.
    Keyword Avocado, cilantro, Fajita, food bowl, Gluten-free, lime, vegetarian, veggie bowl