Rainbow Fajita Bowl
Create a vibrant and healthy meal with this Rainbow Fajita Bowl! Loaded with fresh veggies, optional toppings, and a kick of fajita spice, it's easy, delicious, and perfect for any time.
Ingredients
- ½ red onion thinly sliced
- ½ orange bell pepper thinly sliced
- 1 large portobello cap thinly sliced
- ½ cup fresh or frozen corn kernels
- 1 tablespoon low sodium tamari
- Juice of 2 limes
- 2 teaspoons reduced sodium fajita or taco seasoning
- 4 cups roughly chopped romaine lettuce
- 1 cup roughly chopped purple cabbage
- ¼ cup halved cherry tomatoes
- Brown rice (optional)
- Pinto beans (optional)
- Scallions thinly sliced, (optional) for garnish
- Tofu cream (optional) for garnish
Instructions
- Add the onion, pepper, portobello, corn, tamari, lime juice, and fajita seasoning to a large bowl and toss to coat the vegetables with the liquid and seasoning.
- Heat a large skillet over medium heat. Add the vegetable mixture and saute for 6 minutes, until onions are translucent and mushrooms have decreased slightly in size, stirring frequently.
- Add the romaine and cabbage to a bowl, toss to combine. Divide the romaine mixture among two bowls. Top with the tomatoes and fajita vegetables.
- Add a scoop or rice and pinto beans, if using. Drizzle with tofu cream, if using. Sprinkle with scallions, if using.
Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!