Sautéed Fajita Bowls with Mushrooms

Name: Sautéed Fajita Bowls with Mushrooms
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 8 ounce cremini mushrooms (sliced); 1 bell pepper (large, sliced); 0.5 yellow onion (medium, sliced); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup water; 1 avocado (diced); 0.5 cup salsa; 1 lime (wedges)

Hearty and flavorful vegetarian fajita bowls featuring quickly sautéed mushrooms and bell peppers, seasoned with classic Tex-Mex spices. Served over fluffy rice with fresh salsa and creamy avocado for a balanced and satisfying meal.

Prep: 10 min
Cook: 12 min
Total: 22 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $1.86/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
Nut-Free
Pescatarian
Soy-Free
Vegan
Vegetarian
Low-Sugar

Ingredients

1 tablespoon olive oil
8 ounce cremini mushrooms (sliced)
1 bell pepper (large, sliced)
0.5 yellow onion (medium, sliced)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
2 cup water
1 avocado (diced)
0.5 cup salsa
1 lime (wedges)

Instructions

First, cook the white rice. In a small saucepan, combine 1 cup white rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced cremini mushrooms, bell pepper, and yellow onion. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and mushrooms are lightly browned.
Sprinkle the chili powder, ground cumin, garlic powder, salt, and black pepper over the vegetables. Cook for another 2 minutes, stirring to coat the vegetables evenly and allowing the spices to become fragrant.
Divide the cooked rice among four bowls. Top each with the sautéed fajita vegetables. Garnish with diced avocado, salsa, and a squeeze of fresh lime juice if desired.

Notes

This meal is excellent for meal prep; simply store the cooked fajita vegetables and rice separately in airtight containers. Reheat gently and add fresh avocado and salsa just before serving.

Nutrition (per serving)

Calories: 390
Protein: 9 g
Carbohydrates: 60 g
Fat: 13 g
Fiber: 7 g
Sodium: 350 mg
Saturated Fat: 2 g
Sugar: 5 g