Mushroom and Squash Fajita Bowls
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 269
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 29
- Dietary Fiber
- 9
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 7
- Sodium
- 572
- Total: 45 min
- Active: 30 min
Ingredients
2 tablespoons avocado oil
8 ounces cremini mushrooms, sliced
6 ounces portobello mushrooms, sliced
1 medium white onion, sliced thin
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 small yellow squash, cut into 1/2-inch pieces
1 small zucchini, cut into 1/2-inch pieces
3 cloves garlic, sliced
1 heaping tablespoon ancho chile powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 ounces tequila
1 lime, juiced
1/4 cup fresh cilantro leaves
Cilantro Lime Cauliflower Rice, recipe follows
1/2 cup pico de gallo
1/2 cup queso fresco
Hot sauce, to taste
1 large avocado, sliced
Cilantro Lime Cauliflower Rice:
Two 10-ounce bags riced cauliflower, cooked according to the package instructions
1 lime, juiced
1/4 cup chopped fresh cilantro
Directions
- Heat a large cast-iron skillet over medium-high heat.
- Add the oil and let get hot, then add the mushrooms in a single layer. Let cook until they brown and release their moisture, 3 to 4 minutes. Add the onions, peppers, squash, zucchini and garlic. Season with the ancho chile powder, salt and pepper. Stir and cook, allowing the veggies to soften and the flavors to meld, an additional 3 to 4 minutes.
- Remove the skillet from the heat and deglaze the pan with the tequila. Stir and return the skillet to the heat. Stir in the lime juice and half the cilantro.
- Serve with a bowl of Cilantro Lime Cauliflower Rice alongside, so that everyone can build their own bowl in this order: cauliflower rice, vegetable mixture, pico de gallo, queso fresco, the remaining cilantro, hot sauce and avocado.
Cilantro Lime Cauliflower Rice:
- Add the cauliflower rice, lime and cilantro to a large bowl. Stir to combine.