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Veggie fajitas are usually one of two options a vegan has to choose from at a nonvegan restaurant chain. But I’ve always loved them! I think I have an affinity for that hot sizzling skillet that arrives at the table steaming up in my face. Since deconstructing is my thang, here’s a fajita in bowl form that makes an easy lunch or dinner when you’re having a busy week. Feel free to serve with tortillas just like typical fajitas if you’re feelin’ it, and you can definitely throw a side of refried beans in the mix too! Garnish with additional cilantro, if desired.
MAKES 4 servings
PREP TIME 35 minutes
COOK TIME 25 minutes
PREP AHEAD
The Sour Cream (this page)
SALSA
1 cup finely diced tomato
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
Juice of ½ lime
Sea salt and ground pepper
LIME RICE
1½ cups long-grain white rice
2 cups water
1 garlic clove, minced
½ teaspoon sea salt
Juice of ½ lime
¼ cup chopped fresh cilantro
FAJITA SAUTÉ
1 cup thinly sliced red bell pepper
1 cup thinly sliced green bell pepper
1 cup thinly sliced red onion
4 large portobello mushrooms, sliced (about 3 cups)
2 tablespoons vegetable oil
1 teaspoon chipotle chile powder
1 teaspoon sea salt
½ teaspoon ground pepper
GUACAMOLE
1 large or 2 small ripe avocados
Juice of 1 lime
Sea salt and ground pepper
SERVE WITH
2 cups frozen corn, thawed and drained
The Sour Cream
To make the salsa, combine the tomato, onion, cilantro, and lime juice in a bowl. Season to taste with salt and pepper. Refrigerate until ready to serve.
To make the lime rice, combine the rice, water, garlic, and salt in a pot, cover, and bring to a boil. Stir, cover again, lower the heat to a simmer, and cook for 10 to 15 minutes. While the rice is still warm, stir in the lime juice and cilantro. Set aside and keep covered. Adjust the water and cooking time for your particular brand of rice!
To make the fajita sauté, in a skillet over medium-high heat, sauté the bell peppers, onion, and portobellos with the vegetable oil for 3 minutes until the peppers and onions are just softened and the mushrooms are releasing moisture. Add the chipotle chile powder, salt, and pepper and continue cooking for 3 to 4 minutes until most of the liquid has evaporated or until cooked to your liking.
Make the guacamole right before assembling bowls. Halve and pit the avocados. Scoop the avocado flesh into a bowl and mash with the lime juice, salt, and pepper to taste.
For each serving, place a bed of lime rice in a bowl. Top with the sautéed vegetables, corn, salsa, and guacamole. Garnish with the sour cream.
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