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Vegan Mushroom Fajita Bowl with cilantro lime rice, roasted portobello mushrooms, black beans, corn, avocado, and drizzled with cilantro lime crema.

Mushroom Fajita Bowls

Ashley
These Mushroom Fajita Bowls are a delicious dish that come together easily and are perfect for meal-prepping! Packed with meaty portobello mushrooms, black beans, cilantro lime rice, creamy avocado, and the most delicious cilantro lime dressing, these bowls are sure to be a family favorite!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch/Dinner, Main Course, Meal Prep
Cuisine Tex-Mex
Servings 4

Ingredients
  

For the Mushroom Fajitas:

  • 1- pound portobello mushrooms, stems and gills removed, sliced in ½ - inch thick slices
  • 2 large bell peppers, thinly sliced
  • 1 white onion, thinly sliced
  • 1 jalapeno, sliced
  • 6 cloves fresh minced garlic
  • 2 tablespoons avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt

For the Cilantro Lime Rice:

  • 1 cup long-grain white rice, rinsed
  • 2 cups vegetable broth
  • Juice of 2 limes
  • ¼ cup fresh minced cilantro
  • Salt to taste

For the Cilantro Lime Crema:

  • 1 cup silken tofu
  • ¼ cup fresh cilantro
  • Juice of 1 lime
  • 2 cloves garlic
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste

For the Bowls:

  • 4 cups chopped romaine lettuce
  • 2 cups black beans, drained and rinsed
  • 2 cups corn
  • 1 avocado, thinly sliced
  • Fresh cilantro, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C)
  • In a large mixing bowl, combine the portobello mushrooms, peppers, onion, jalapeno, garlic, avocado oil, and seasonings. Toss until the vegetables are evenly coated.
  • Spread the seasoned vegetables on a large sheet pan in a single layer and roast in the oven until the mushrooms are tender and the edges are slightly caramelized, 25 to 30 minutes. Stir halfway through the cooking time for even roasting.
  • Meanwhile, prepare the cilantro lime rice.
  • In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
  • Once cooked, fluff the rice with a fork and add lime juice, cilantro, and salt to taste. Mix well.
  • For the cilantro lime crema, drain the silken tofu to remove excess liquid. In a blender, combine the drained silken tofu, chopped cilantro, lime juice, minced garlic, apple cider vinegar, ground cumin, onion powder and salt. Pulse until smooth. If the sauce is too thick, add water gradually until the desired consistency is reached. Taste and adjust seasonings, if needed.
  • To assemble the bowls, place about ½ cup of the cilantro lime rice in a serving bowl. Top with the roasted portobello mushroom fajitas, lettuce, black beans, corn, avocado, cilantro lime dressing, and fresh cilantro. ENJOY!
Keyword cilantro lime rice, easy vegan dinner, healthy vegan bowl, meatless fajitas, plant-based meal prep, portobello mushroom recipes, tofu crema, vegan meal planning, vegan mushroom fajitas, vegetarian bowl ideas
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