Portobello mushroom fajita bowls make for a healthy meal prep you can assemble quickly and take on the go! No tortilla required!
Vegetarian, hearty, and packed with the umami goodness of portobello mushrooms, these fajita bowls are easy to make. We love how these flavors just seem like they're made for each other. And we also love how this dish is great to pack for an on-the-go lunch, or a dinner you have to just reheat and eat! Gluten free, too, and suitable for both vegetarians and vegans.
Portobello Mushroom Fajita Bowls Ingredients
- 1 cup brown rice
- 4 large portobello mushrooms
- ½ green bell pepper sliced ½-inch thick
- ½ red bell pepper sliced ½-inch thick
- ½ yellow bell pepper sliced ½-inch thick
- ½ red onion sliced ½-inch thick
- ¼ cup olive oil
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp kosher salt or to taste
- ½ tsp smoked paprika
- 14.5 ounces canned black beans, drained and rinsed
- ⅓ cup chopped cilantro
- Sliced avocado, optional, for serving
- Salsa, optional, for serving
- Lime wedges, optional, for serving
How to Make Portobello Mushroom Fajita Bowls
Ok, we know this looks like a lot of ingredients, but don't panic. A LOT of them are spices you're likely to already own, and some of them are pantry staples such as rice and beans. So, we start by preheating the oven and prepping a sheet pan with nonstick spray.
Then cook the rice, and while that's going on, toss the mushrooms with oil along with bell peppers, onions, spices, and salt. Spread it all out on the sheet pan and roast all the veggies for 25 to 30 minutes. Once it's ready, remove from the oven, add the black beans and cilantro; stir everything together so the flavors are good and combined. That's pretty much it!
How to Store and Serve Mushroom Fajita Bowls
Well, we love a good bowl, because it's basically a one-dish meal. All your veggies and food groups and flavors in one bowl. You can prep and store this in the fridge in airtight containers for up to 4 days. Feel free to freeze it, too, which will work with no problem (Yes! You can freeze rice!). This is easy to reheat in a casserole dish in the oven, covered with foil, or in the microwave. It's your call!
Serve them just as they are, or offer toppings alongside such as sliced lime wedges, additional cilantro, sour cream (or plain yogurt, Greek or otherwise), salsa, avocado slices, or maybe even shredded cheese. Tortilla chips would be fun for dipping, or you can even wrap them up in tortillas like very stuffed burritos. So many options!
Substitutions and Alterations
You could use other types of mushrooms, just as long as they are hearty enough. They may take less time to cook because portobello mushrooms tend to be pretty substantive. Just keep an eye on them and cook for less time, and check them.
Any kind of bell pepper works, so if you only have red or green, that's fine. But we like all the colors going on here.
Add some chicken thighs to the sheet pan ingredients and shred the chicken before tossing it all together and serving.
Use brown or white rice, or feel free to cook up some cauliflower rice to make this a lower-carb option.
MORE GREAT MUSHROOM DISHES!
- Mushroom Carnitas Burrito Bowls
- Portobello Mushroom Bacon and Feta Egg Cups
- Honey Garlic Mushroom Meatballs
Ingredients
- 1 cup brown rice
- 4 large portobello mushrooms
- ½ green bell pepper sliced ½-inch thick
- ½ red bell pepper sliced ½-inch thick
- ½ yellow bell pepper sliced ½-inch thick
- ½ red onion sliced ½-inch thick
- ¼ cup olive oil
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- ½ teaspoon smoked paprika
- 14.5 ounces canned black beans drained and rinsed
- ⅓ cup chopped cilantro
- Sliced avocado optional, for serving
- Salsa optional, for serving
- Lime wedges optional, for serving
