March 13, 2024
Mushroom Fajita Bowls
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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ingredients and substitutions jump to recipe video step-by-step instructions tips and faqsMushroom Fajita Bowls
Looking to add a burst of flavor to your weekly meal prep? Look no further than these Vegan Mushroom Fajita Bowls! Packed with savory portobello mushrooms, vibrant bell peppers, and a medley of fresh ingredients, these bowls are not only delicious but also nutritious and incredibly easy to make. The combination of cilantro lime rice and a zesty tofu crema elevates this dish to a whole new level. Perfect for busy weekdays or a satisfying family dinner, these Mushroom Fajita Bowls are sure to become a household favorite!
Grab a drink and let’s get to cookin’ the best mushroom fajita bowls!
Ingredients for Mushroom Fajita Bowls
for a full and detailed list of ingredients, please see the recipe card at the bottom of this post
I love this recipe because it’s made up of mostly fairly affordable produce and pantry staples, and I always have the seasonings on hand as well! Here’s what you’ll need to make them, plus any substitutions:
For the Mushroom Fajitas:
- Portobello Mushrooms: Sub for any mushroom varietal such as cremini, button, or trumpet mushrooms.
- Fajita Veggies: Peppers, onion, jalapeno, garlic.
- Avocado Oil: I like to use this oil, because it has a higher smoke point, but feel free to use vegetable oil or any oil you happen to have on hand.
- Seasonings: smoked paprika, chipotle chili powder (sub for regular chili powder), garlic powder, onion powder, ground cumin, salt
For the Cilantro Lime Rice:
- Long grain white rice: If you sub out for a different variety of rice, cooking times may vary. Please see the Tips and FAQs section of this blog post for cooking times for brown rice. You can also sub for quinoa or cauliflower rice (cook according to package directions).
- Vegetable Broth
- Limes
- Cilantro
For the Cilantro Lime Crema:
- Silken Tofu: I like to use tofu for the sauce for added protein! You can sub this out for 1 cup cashews soaked in boiling hot water for at least one hour, then drained.
- Apple Cider Vinegar
How to Make Mushroom Fajita Bowls
I like to think of this recipe in three parts: the fajita mushrooms and veggies, the rice, and the crema! While the fajita veggies are in the oven, you can work on the rice and crema, and have lunches for several days of the week! Here’s how to make it:
1. Preheat and Roast:
Preheat your oven to 400°F (200°C). In a large mixing bowl, combine mushrooms, peppers, onion, jalapeno, garlic, avocado oil, and seasonings. Spread the seasoned vegetables on a large sheet pan and roast until tender and slightly caramelized (25-30 minutes), stirring halfway.
2. Prepare Cilantro Lime Rice:
In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes. Fluff the rice and add lime juice, cilantro, and salt to taste. Mix well.
3. Make Cilantro Lime Crema:
Drain excess liquid from silken tofu. In a blender, combine tofu, cilantro, lime juice, garlic, apple cider vinegar, cumin, onion powder, and salt. Pulse until smooth.
4. Assemble the Bowls:
Place ½ cup cilantro lime rice in a serving bowl. Top with roasted portobello mushroom fajitas, lettuce, black beans, corn, avocado slices, cilantro lime crema, and fresh cilantro.
5. ENJOY!
Tips and FAQs
- Preparation Efficiency: Prepping all ingredients before starting ensures a smooth cooking process. Slice mushrooms, peppers, onions, and other veggies in advance.
- Mushroom Selection: Experiment with different mushroom varieties for unique flavors and textures. Portobello mushrooms offer a meaty texture, but shiitake or oyster mushrooms can be tasty alternatives.
- Tofu Crema Consistency: Adjust the water quantity gradually while blending the crema. This ensures you achieve the desired consistency – creamy and pourable without being too thick.
- Creative Bowl Toppings: Experiment with additional toppings like sliced cherry tomatoes, pickled red onions, or a squeeze of extra lime for added freshness.
If I want to use brown rice instead of white rice, is the cooking time the same?
When using brown rice instead of white rice in the Cilantro Lime Rice portion of the Vegan Mushroom Fajita Bowls recipe, the cooking times will typically be longer. Brown rice takes more time to cook because it retains its outer bran layer and germ, which contain additional fiber and nutrients.
If subbing out for brown rice, you’ll need an additional 1/2 cup of veggie broth. Combine brown rice and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer. Cook for approximately 40-45 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and add lime juice, cilantro, and salt to taste. Mix well.
Can I use a rice cooker to make the cilantro lime rice?
Of course! To cooke the cilantro lime rice in a rice cooker, Rinse the white rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky. Place the rinsed rice in the rice cooker. Add vegetable broth to the rice, ensuring the liquid level is appropriate according to your rice cooker’s instructions. Set the rice cooker to the “White Rice” setting or follow the manufacturer’s instructions for cooking white rice. If your rice cooker has specific settings for different types of rice, choose the appropriate one. Once the rice is done, open the rice cooker and fluff the rice gently with a fork to separate the grains. Add the fresh lime juice and minced cilantro to the cooked rice. Gently mix the ingredients to evenly distribute the flavors. Taste and adjust seasonings, if necessary.
How Long Can I Store Leftovers?
Store leftover components separately in airtight containers. The mushrooms and rice can be stored for 3-4 days in the refrigerator, while the crema can last up to a week.
How to Reheat Mushroom Fajita Bowls?
Reheat individual components in the microwave or on the stovetop. For optimal freshness, assemble the bowls just before serving, ensuring each component maintains its unique texture.
Can I Substitute Tofu in the Cilantro Lime Crema?
Absolutely! If tofu isn’t your preference, you can use soaked and blended cashews or a dairy-free yogurt alternative for a creamy dressing.
I hope you love mushroom fajita bowls as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigsand #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
xo!
Mushroom Fajita Bowls
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!
