Veggie Fajita Rice Bowl

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 cup Baby bella mushrooms
  • 2 cups Bell pepper
  • 2 tbsp Cilantro, fresh
  • 2 cloves Garlic
  • 1 cup Red onion

• Condiments

  • 4 tbsp Lime juice, fresh

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on whitneybond.com

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

• *If you don’t already have cooked rice available, be sure you start by cooking the rice.
• Heat the olive oil in a large skillet, add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.
• Saute for an additional 2-3 minutes, then remove from the heat and set aside.
• Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.
• Divide the rice between two bowls, top with the veggie fajitas and avocado.

Nutrition