Vegan Fajita Bowl

Happy Cinco De Mayo! What better day to dive into bold, southwestern flavors like tangy lime and fresh cilantro? This vegan fajita bowl is made with raw, colorful ingredients - it hits all my cravings this time of year! Not to mention, it is nutritious, super easy to put together and allergy-friendly. Since my son has a corn allergy, we like to eat this bowl with Beanitos chips (see image below), a corn-free alternative to tortilla chips. Enjoy!

---

Vegan Fajita Bowl

• Jasmine rice

• Salt

• Red onion, sliced into thin strips

• Mushrooms, thin sliced

• Olive oil

• Avocado, sliced or diced

• Red bell peppers, petite diced

• Yellow bell peppers, petite diced

• 1 can black beans, drained and rinsed

• Cherry tomatoes, quartered

• Fresh cinantro, chopped

• Fresh lime, cut into wedges

• Tortilla chips (see corn-free product recommendation below)

Cook rice according to directions on package.

Saute mushrooms and onions with olive oil in a large saute pan over medium-high heat until onions are translucent and mushrooms are tender. Sprinkle with salt.

Spoon cooked rice into the base of each bowl.

Top with sauteed mushrooms and onions, avocado, bell peppers, black beans, cherry tomatoes and cilantro.

Squeeze lime wedge over top of the bowl to finish. Enjoy!

---

Since my son has a corn allergy, we enjoy Beanito chips as an alternative to traditional tortilla chips (see image below). They are made with beans and brown rice.