Vegan Fajitas Bowls with Portobello Steak

Vegan Fajitas Bowls with Portobello Steak

Amazing vegan fajita bowls made with portobello steak, cilantro-lime rice, and sautéed onions and peppers. Filled with deliciously fresh flavors and topped with LA VICTORIA® Salsa and Salsa Verde for a wholesome vegan and gluten-free meal.

5 from 1 vote

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Prep Time: 45

Servings: people

Calories: 476kcal

Author: Sarah McMinn

Ingredients

Portobello Steak

2 large portobellos
3 tbsp. olive oil, divided
2 tbsp. water
1 tsp. chill powder
1 tsp. dried oregano
½ tsp. cumin
½ tsp. paprika
¼ tsp. salt

Cilantro Lime Rice

1 cup brown or white rice
2 tbsp. lime juice
¼ cup fresh cilantro, minced

Fajitas Vegetables

1 tbsp. olive oil
½ large red onion
½ red bell pepper
½ green bell pepper

Everything Else

½ cup LA VICTORIA® Thick'n Chunky Salsa Verde
½ cup LA VICTORIA® Thick'n Chunky Salsa
1 cup black beans
½ cup guacamole
1 cup fresh corn, optional

US Customary - Metric

Instructions

Start by making the rice. Place rice in a small saucepan with 2 cups of water. Bring water to boil, cover, and reduce heat to a simmer. Simmer for 45 minutes or until all the water has absorbed. Note: If you are making white rice this should only take 20-25 minutes.
Combine 2 tablespoons of olive oil and the remaining ingredients for the portobello steak marinade. Clean and chop the portobello into ¾" slices. Place them in a large plastic zip bag. Add the marinade and toss together until the portobellos are fully coated. Place in the refrigerator while preparing the rest of your ingredients.
Heat up the beans and prepare the guacamole if making from scratch.
Slice the onions and peppers. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, reduce heat to medium and add onions and peppers. Sauté for 5-10 minutes until the edges have begun to char. Remove from heat.
Wipe the skillet clean. Add an additional tablespoon of olive oil. Add portobello strips and any reserved marinade to the hot skillet and cook over medium-high heat for about 8 minutes, flipping once, until the mushrooms have decreased in size and are charred on both sides.
When the rice is done, toss it with lime juice and cilantro.
To assemble the bowls, place a scoop of rice on the bottom of each bowl. Top with portobellos, fajita vegetables, and both kinds of salsa. Add guacamole, corn, beans, and fresh lime wedges and serve.

Notes

Make these bowls into fajitas by omitting the rice and serving everything inside corn tortillas.

The components of the fajita bowls should be stored separately. Leftover rice, beans, and corn can be stored in the refrigerator for 3 days. Guacamole should be eaten within a day. Store extra fajita vegetables and portobello steaks in the refrigerator for 2 days. Gently reheat them over the stove when ready to eat.

Nutrition