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Mushroom Fajita Bowls with Spanish Rice & Mango Slaw
2 or 4 Serving Dinner

Mushroom Fajita Bowls

with Spanish Rice & Mango Salsa

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
10g
CARBOHYDRATES
96g
PROTEIN
23g


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INGREDIENTS

  1. 1 red onion
  2. 8 oz cremini mushrooms
  3. 3 garlic cloves
  4. 1 lime
  5. 2 tsp chimichurri blend
  6. ⅓ cup Spanish rice
  7. 1 mango
  8. 1 jalapeño
  9. ¼ oz fresh cilantro
  10. 3 tbsp vegan sour cream
  11. 13.4 oz black beans
  12. 2 tbsp (4 tbsp) olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut)
Tools: Medium saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
10g
CARBOHYDRATES
96g
PROTEIN
23g


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the mushrooms

Preheat the oven to 400°F. Halve the cremini mushrooms. Thinly slice just half the onion (1 onion), and dice the other half (1 onion). Peel and mince the garlic. Halve and juice the lime(s). Add halved mushrooms, sliced onion, minced garlic, lime juice, chimichurri blend, 2 tbsp (4 tbsp) olive oil, and ½ tsp (1 tsp) salt to a large bowl. Toss, and marinate for 10 minutes.

2
Cook the Spanish rice and black beans

Add Spanish rice, ⅔ cups (1⅓ cups) water, and ½ tsp (1 tsp) salt to a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and grains are tender, 15 to 18 minutes. Drain and rinse the black beans. Remove rice from heat, add black beans, and stir. Set aside to steam for 5 to 7 minutes, covered.

3
Roast the mushrooms

Add marinated mushrooms and onion to a baking sheet. Roast until mushrooms are tender and onion is browned in places, 20 to 23 minutes. TIP: Use two baking sheets for the 4 serving meal.

4
Prepare the salsa

Peel the mango(es), remove the seed(s), and dice the fruit. Deseed and dice the jalapeño(s). Add diced onion, diced mango, and diced jalapeño to a medium bowl and toss the mango salsa. Taste, and sprinkle with salt.

5
Serve

Divide the Spanish rice and black beans, chimichurri roasted mushrooms and onion, and mango salsa between large bowls. Top the mushroom fajita bowls with cilantro leaves and stems and dollop with sour cream. Bon appétit!

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