Portobello Fajita Buddha Bowls

• Produce

  • 1 Avocado, slices
  • 1 1/2 cup Black beans, cooked
  • 1/4 tsp Chipotle
  • 1 Cilantro, leaves
  • 1 ear Corn
  • 1 tsp Garlic powder
  • 1 Green onion tops
  • 1 Jalapeno pepper rings
  • 3 Limes (about 3 tbs, Juice from
  • 1/2 tsp Onion powder
  • 2 Portobello mushroom caps, cut into 1/2" thick slices
  • 2 Red bell peppers
  • 1 Serrano pepper
  • 2 cup Spinach greens

• Condiments

  • 1 Lime juice, fresh

• Pasta & Grains

  • 1 cup Quinoa, dried

• Baking & Spices

  • 1 tbsp Arrowroot
  • 2 1/2 tsp Chili powder
  • 1 tsp Coconut palm sugar
  • 1 tsp Paprika
  • 1 Red pepper flakes
  • 1/2 tsp Salt
  • 1/2 tsp Salt-free seasoning blend

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 Chia seeds
  • 1/2 tsp Cumin

• Dairy

  • 1 Sour cream/greek yogurt (non-dairy or dairy

• Other

  • 1 Large (or 2 small onions, sliced

Found on eathealthyeathappy.com

Description

Ingredients

• 2 Portobello mushroom caps, cut into 1/2 thick slices
• 1 Serrano pepper, seeded and sliced
• 2 red Bell peppers, sliced
• 1 large (or 2 small) onions, sliced
• 1 ear corn, with kernels cut away (about 1/2 c corn)
• Juice from 3 limes (about 3 Tbs)
• 1 tsp olive oil (see recipe notes)
• 1 Tbs arrowroot (or cornstarch)
• 2 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp salt-free seasoning blend (I use Mrs. Dash)
• 1 tsp paprika (smoked is even better)
• 1 tsp coconut palm sugar (or any sweetener)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/4 tsp chipotle powder (or cayenne pepper)
• about 2 c spinach greens
• 1 c dried quinoa (cooks to 2 cups)
• 1 1/2 c cooked black beans (or a 15 oz. can, rinsed and drained)
• sour cream/Greek yogurt (non-dairy or dairy, as you please)
• avocado slices
• Chia seeds
• fresh lime juice
• cilantro leaves
• green onion tops
• red pepper flakes
• thinly sliced Jalapeno pepper rings

Directions

• Chop the mushrooms, peppers, onion and corn and combine in a large mixing bowl.
• Add the lime juice and oil, if using.
• Stir the Fajita seasoning blend ingredients together in a medium bowl.
• Pour the seasoning blend in with the veggies and toss well to get all the veggies coated. I have to use my hands for this.
• Set the veggies aside to marinate while you cook the quinoa according to package instructions (should take about 20 minutes).
• Heat a large saute pan on medium-high. Add the marinated veggies and stir-fry for about 10 minutes, or until theyre as tender as you like. Remove the pan from heat as soon as (or even just before) theyre done.
• Put a handful of greens in each bowl.
• Add a cup of the cooked quinoa to each bowl.
• Add 3/4 c black beans to each bowl.
• Divide the sauteed mushrooms and veggies between the bowls. Separate the mushrooms and put them in their own little section of the bowl to look fancy if you like.
• Top as desired.