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!
Oh hey, it’s Whitney and I’m back with another fresh and delicious bowl recipe!
If you’re a fajita fan, you’re going to absolutely fall in love with this fajita rice bowl that is so quick and easy to make!
Veggie Fajita Rice Bowl
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)
Instructions
Oh hey, it’s Whitney and I’m back with another fresh and delicious bowl recipe!
If you’re a fajita fan, you’re going to absolutely fall in love with this fajita rice bowl that is so quick and easy to make!
Veggie Fajita Rice Bowl
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)
Instructions
- *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.
Read Here for Full Recipes>>whitneybond.com/veggie-fajita-rice-bowl/
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