Portobello Fajita Bowl

 

I made this portobello fajita bowl as a vegetarian meal in which everyone could find something they like, and it turns out it was all good. Even the mushrooms turned out better than I had hoped! Note that I started with 2 cups of dry brown rice; I think that I would use Right Rice next time just to be more carb-conscious, but this was really good!

1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tsp. salt, divided
½ tsp. cumin, divided
1 tsp. smoked paprika, divided
1 ½ tsp. chili powder, divided (I used much less)
1 tsp. red pepper flakes, divided (I used much less)
4 portobello mushroom caps
1 Tbsp. oil
1 large white onion
3 cloves garlic, minced
3 cups brown rice, cooked
1 cup pico de gallo
1 cup black beans, drained and rinsed
1 cup corn
1 cup shredded lactose-free cheddar cheese
1 avocado, sliced
1 lime, sliced into wedges
fresh cilantro, for garnish

Put the sliced bell peppers into a large bowl. Add ½ teaspoon salt, ¼ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon red pepper flakes. Toss to coat the peppers evenly in the spices and set aside.

Remove the stems from the portobello mushrooms and slice into 1-inch-wide pieces (mine were narrower), then transfer a medium bowl. Add the remaining ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ½ teaspoon red pepper flakes. Toss to coat the mushrooms evenly in the spices and set aside.

Thinly slice the onion.

Heat the oil in a large cast-iron pan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender. Remove the pepper and onion mixture from the pan and set aside.

Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes

Divide the brown rice between 4 bowls or plates. Top each serving with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello. Garnish with an avocado slice, a lime wedge, and cilantro. Enjoy!