I often get requests for Vegan recipes! I love playing around in the kitchen, so I pulled this meal together. This is one of those meals that tastes even better leftover because all the flavors mix together, so it is perfect for make ahead lunch bowls. When you are short on time (which is basically everyday for most of us), just grab the bowl from the fridge and go!

• Chop Veggies
  • 2 Cups Peppers (Mix Colors)
  • 1/2 Sweet Onion
  • 1 Tomato
• 2 Cups Portobello Mushrooms Chopped
• Fajita Sauce
  • Mix Ingredients ↓ & Set Aside
  • 1/2 Lime Squeezed
  • 2 Tbsp Avocado Oil
  • 3 Tbsp Water
  • 1/2 tsp Black Pepper
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 2 tsp Oregano
  • 2 Cloves Garlic Minced
• In a large skillet:
  •  2 Tbsp Avocado Oil
  • 3 Tbsp Water
  • Allow the Pan to Get Hot (Medium-High Heat)
  • Add Veggies and Mushrooms
  • Saute for 2 Minutes
  • Add Sauce Mixture
  • Saute for 6 Minutes
• Serve over white or brown rice (Cook rice in vegetable broth for extra flavor)
• Top with any or all:
  • Chopped Cilantro
  • Avocado or Guacamole
  • Vegan Shredded Cheese (I love Daiya)
  • Vegan Sour Cream
  • Salsa

**If you are one of my dairy and soy free momma’s, this is an excellent recipe for you!

**This is also a great gluten free option! Just double check your rice to make sure it isn’t cross contaminated.

♥,

Megan