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

Mushroom Fajita Bowls

with Spanish Rice & Mango Slaw

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
550
FAT
8g
CARBOHYDRATES
101g
PROTEIN
25g

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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. 7 oz Spanish RightRice®
  7. 1 mango
  8. 1 jalapeño
  9. ¼ oz fresh cilantro
  10. 3 tbsp vegan sour cream
  11. 2 tbsp olive oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
Tools: Small saucepan, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
550
FAT
8g
CARBOHYDRATES
101g
PROTEIN
25g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the mushrooms

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

2
Roast the mushrooms

Add the marinated mushrooms and onions to a baking sheet. Roast until mushrooms are tender and onions are browned in places, 20 to 23 minutes.

3
Cook the RightRice

Add 1⅓ cups water to a small saucepan and bring to a boil. Add Spanish RightRice, immediately remove saucepan from heat, cover, and let sit 12 for minutes. Fluff with a fork and let sit, covered, another 2 to 3 minutes.

4
Prepare the salsa

Peel the mango, remove the seed, and thinly slice the fruit. Deseed and thinly slice the jalapeño. Add remaining sliced red onion, sliced mango, and sliced jalapeño, to a medium bowl and toss the mango slaw. Taste, and sprinkle with salt.

5
Serve

Divide the cooked Spanish RightRice, chimichurri roasted mushrooms and onions, and mango slaw between large shallow bowls. Top mushroom fajita bowls with cilantro leaves and stems and dollop with sour cream. Enjoy!

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