Veggie Fajita Rice Bowl
6:26 PM
Edit
Veggie Fajita Rice Bowl
Sautéed, seasoned veggies are served on top of cilantro lime rice with fresh avocado for a flavorful, easy to make, vegan and gluten free fajita recipe!
The pro and sautéed veggies are so flavorful and scrumptious, I served them over cilantro lime white rice, however you may sub in brown rice or quinoa also, the vegetables are genuinely the famous person of this dish!
INGREDIENTS
- 1 tbsp olive oil
- 2 cups bell pepper (sliced)
- 1 cup red onion (sliced)
- 1 cup baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp sea salt
- 4 tbsp fresh lime juice (app 2 limes) – divided
- 2 cups cooked rice*
- 2 tbsp fresh chopped cilantro
- 1 avocado (thinly sliced)
DIRECTIONS
- in case you don’t have already got cooked rice available, be sure you start by means of cooking the rice.
- heat the olive oil in a massive skillet, upload the bell pepper and onion, saute four-five minutes, then upload the toddler bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and a couple of tbsp lime juice.
- Saute for an additional 2-3 mins, then dispose of from the heat and set apart.
- Toss the cooked rice with the closing 2 tbsp lime juice and a couple of tbsp clean cilantro.
- Divide the rice between two bowls, top with the veggie fajitas and avocado.
