Recipe

Portobello Fajita Bowl Meal Prep

Name: Portobello Fajita Bowl Meal Prep
Cook time: 33 min
Total time: 33 min
Yield: 4 servings
Ingredients: 1 yellow bell pepper; 1 red bell pepper; 1 green bell pepper; 1 teaspoon salt; ½ teaspoon cumin; 1 teaspoon smoked paprika; 1 ½ teaspoon chili powder; 1 teaspoon red pepper flakes; 4 portobello mushroom; 1 tablespoon oil; 1 large white onion; 3 clove garlic; 675 gram brown rice; 1 cup pico de gallo; 1 cup black beans; 165 gram corn; 1 cup shredded cheddar cheese; 1 avocado; 1 lime; 0 fresh cilantro

dinnerlunchVegetarianGluten-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

yellow bell pepper1
red bell pepper1
green bell pepper1
salt1 teaspoon
cumin½ teaspoon
smoked paprika1 teaspoon
chili powder1 ½ teaspoon
red pepper flakes1 teaspoon
portobello mushroom4
oil1 tablespoon
large white onion1
garlic3 clove
brown rice1½ lb
pico de gallo1 cup
black beans1 cup
corn5¾ oz
shredded cheddar cheese1 cup
avocado1
lime1
fresh cilantro0

Instructions

1
Slice the stem off of the peppers so that they will stand steadily when flipped upside down.
2
Slice the peppers into quarters from the bottom to the top around the core and seeds.
3
Slice each quarter into 1-inch (2 ½ cm) thick slices.
4
Transfer to a large bowl.
5
Add ½ teaspoon salt, ¼ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon red pepper flakes.
6
Toss to coat the peppers evenly in the spices and set aside.
7
Remove the stems from the portobello mushrooms and slice into 1-inch-wide (2 cm) pieces, then transfer a large bowl.
8
Add the remaining ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ½ teaspoon red pepper flakes.
9
Toss to coat the mushrooms evenly in the spices and set aside.
10
Thinly slice the onion.
11
Heat oil in a large cast-iron pan over medium-high heat.
12
Add the onion and cook, stirring occasionally, until translucent, about 3 minutes.
13
Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender.
14
Remove the pepper and onion mixture from the pan and set aside.
15
Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes Divide the brown rice between 4 food storage containers.
16
Top each container with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello.
17
Garnish with an avocado slice, a lime wedge, and cilantro.
18
Store in the refrigerator for up to 4 days.
19
Enjoy!