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This Portobello Fajita Bowl is the easiest and tastiest one pot meal! Tender portobellos, bell peppers and onions on top of easy cilantro lime rice! This will be your new favorite meal! Did I mention it’s ready in 30 minutes?!
Ingredients Needed For Portobello Fajita Bowl:
- Portobello Mushroom Caps
- Yellow or White Onion
- Bell Peppers
- Butter
- Soy Sauce
- Black Pepper
- Garlic Powder
- Avocado
- 90 Second Jasmine Rice
- Lime
- Fresh Cilantro
Kitchen Tools Used In This Recipe
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How to Make a Portobello Fajita Bowl
This recipe is for two servings, or one hearty appetite! 🙂 Consider doubling or tripling the recipe for more servings.
Wash and slice all the veggies before you get started. This recipe doesn’t take long to cook so it’s best to be prepped before you begin. I used three small bell peppers but one large bell pepper would be about the same. Now, lightly grease a large skillet with cooking spray and place over medium heat.
Add the sliced mushrooms, peppers and onion to the skillet, season with garlic powder and pepper, if desired. Cook for about 3 – 5 minutes.
Now add the butter, soy sauce and toss together to coat. Cook for another 5 minutes.
While the veggies are cooking, pop the rice in microwave for this shortcut cilantro lime rice!! I used jasmine rice, I just like the flavor, you can use regular white rice too.
Place the rice in a serving bowl, add the fresh lime juice and chopped cilantro. Toss together.
By now the veggies will be done, place them on top the rice. Garnish with diced avocado and some more fresh cilantro! Serve immediately!!
Recipe Notes:
- This recipe is for two servings, consider doubling for 4 or more servings.
- Green, Red, Yellow and/or Orange Bell Peppers can be used.
- I used 90 Second Jasmine Rice, but white rice will do. You can also use instant rice, this will adjust the cook time.
Hope you enjoy!!
Favorite One Pot Meals:
- One Pot Chicken and Yellow Rice
- Stuffed Pepper Skillet
- Beef Enchilada Skillet
- Johnny Marzetti Skillet Casserole
Portobello Fajita Bowl
- Total Time: 25 minutes
- Yield: 2 Servings 1x
Ingredients
- 2 portobello mushroom caps, sliced
- 1 small yellow or white onion, sliced
- 3 small bell peppers (or one large bell pepper), sliced
- 2 tbsp salted butter
- 2 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 1 90 second rice (such as jasmine rice)
- 1/2 lime, juiced
- 2 tbsp fresh cilantro, chopped
- 1/2 avocado, diced
Instructions
- Prep the portobellos, bell peppers and onion.
- Heat a large skillet sprayed with cooking spray over medium heat, add the sliced portobellos, bell peppers, onion, garlic powder and pepper. Cook for about 2 – 3 minutes.
- Then add the butter and soy sauce. Toss together. Cook until all vegetables are soft. About 5 minutes.
- Meanwhile, microwave the rice and place in serving bowl. Toss with lime juice and chopped cilantro.
- Top rice with the portobellos, bell peppers and onion.
- Garnish with avocado and additional chopped cilantro if desired.
- Enjoy!!
Notes
- This recipe is for two servings, consider doubling for 4 or more servings.
- Green, Red, Yellow and/or Orange Bell Peppers can be used.
- I used 90 Second Jasmine Rice, but white rice will do. You can also use instant rice, this will adjust the cook time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot