Name: Big Mushroom Fajita Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Tex-Mex
Ingredients: 4 large portobello mushrooms, sliced into ½-inch strips; 2 bell peppers (red and yellow), thinly sliced; 1 medium red onion, thinly sliced; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 2 tbsp olive oil; 2 tbsp fajita seasoning (or 1 tsp each chili powder, cumin, smoked paprika, garlic powder); Juice of 1 lime; 1 ripe avocado, sliced; ¼ cup fresh cilantro, chopped; Optional: salsa, vegan sour cream, jalapeños for topping

Savor the bold, smoky flavors of Big Mushroom Fajita Bowls, a vibrant mix of juicy portobello mushrooms, colorful peppers, and zesty lime. This wholesome, plant-based dish bursts with Tex-Mex spices, fluffy quinoa, and creamy avocado, delivering a satisfying, customizable meal perfect for any weeknight or casual gathering in just 30 minutes.

Why You’ll Love This Recipe

Big Mushroom Fajita Bowls are a game-changer for anyone craving a hearty, flavorful meal that’s both healthy and easy to whip up. The star of the show—juicy portobello mushrooms—absorbs smoky fajita spices, creating a meaty texture that even carnivores will adore. Paired with vibrant bell peppers, fluffy quinoa, and a creamy avocado topping, this dish offers a symphony of textures and tastes. It’s naturally vegan and gluten-free, making it a crowd-pleaser for diverse dietary needs. Plus, it’s ready in under 30 minutes, perfect for busy weeknights or meal prep. The customizable toppings let you get creative, ensuring every bite is tailored to your cravings. Whether you’re a seasoned home cook or a beginner, this recipe’s simplicity and bold flavors will have you hooked!

Recipe Tips and Tricks

Slice Mushrooms Evenly: Cut portobello mushrooms into uniform ½-inch strips to ensure even cooking and maximum spice absorption.
High Heat for Searing: Use a hot skillet to get a nice caramelized char on the mushrooms and peppers, enhancing their smoky flavor.
Don’t Overcrowd the Pan: Cook mushrooms and peppers in batches if needed to avoid steaming and ensure crisp-tender results.
Warm Spices First: Toast the fajita spices in the skillet for 30 seconds before adding veggies to deepen their flavor.
Rest the Quinoa: Let cooked quinoa sit covered for 5 minutes before fluffing to achieve a light, non-clumpy texture.
Taste and Adjust: After mixing, taste the filling and adjust lime juice or salt for a balanced, zesty kick.
Prep Ahead: Slice veggies and cook quinoa in advance to cut down on active prep time during busy evenings.

Yield: Serves 4

Big Mushroom Fajita Bowls

Big Mushroom Fajita Bowls: smoky portobello mushrooms, colorful peppers, quinoa, and avocado in a zesty, vegan Tex-Mex delight.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

4 large portobello mushrooms, sliced into ½-inch strips
2 bell peppers (red and yellow), thinly sliced
1 medium red onion, thinly sliced
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 tbsp olive oil
2 tbsp fajita seasoning (or 1 tsp each chili powder, cumin, smoked paprika, garlic powder)
Juice of 1 lime
1 ripe avocado, sliced
¼ cup fresh cilantro, chopped
Optional: salsa, vegan sour cream, jalapeños for topping

Instructions

Rinse the Quinoa: Place 1 cup of quinoa in a fine-mesh strainer and rinse under cold water for 1 minute to remove the bitter coating. This ensures your quinoa tastes nutty and delicious!
Cook the Quinoa: In a medium saucepan, combine rinsed quinoa with 2 cups of vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until fluffy. Let it rest covered for 5 minutes.
Prep the Veggies: While the quinoa cooks, slice 4 portobello mushrooms into ½-inch strips, 2 bell peppers into thin slices, and 1 red onion into thin half-moons. Your kitchen’s about to get colorful!
Heat the Skillet: Grab a large skillet and heat 1 tbsp olive oil over medium-high heat until it shimmers. A hot pan is key for that perfect sear.
Toast the Spices: Add 2 tbsp fajita seasoning to the skillet and stir for 30 seconds until fragrant. This little trick wakes up the spices for maximum flavor.
Cook the Mushrooms: Add the sliced portobellos to the skillet, tossing to coat in spices. Cook for 8–10 minutes, stirring occasionally, until they’re tender and slightly caramelized. Remove and set aside.
Sauté the Peppers and Onions: Add another 1 tbsp olive oil to the skillet, then toss in the bell peppers and red onion. Cook for 5–7 minutes until crisp-tender and slightly charred. Yum!
Combine the Filling: Return the mushrooms to the skillet with the peppers and onions. Squeeze in the juice of 1 lime and stir to combine. Taste and add a pinch of salt if needed.
Assemble the Bowls: Divide the cooked quinoa among 4 bowls. Top with the mushroom-pepper mixture, sliced avocado, and a sprinkle of fresh cilantro. Add optional toppings like salsa or vegan sour cream for extra flair.
Serve and Enjoy: Dig into your vibrant, smoky fajita bowls with a big smile! Serve warm and customize with your favorite toppings for a meal that’s all your own.

Notes

For extra smoky flavor, add a pinch of chipotle powder to the fajita seasoning.
If mushrooms release too much water during cooking, increase the heat to evaporate it quickly.
Use a cast-iron skillet for the best char on veggies.
Double the recipe for meal prep or larger gatherings.
Fresh lime juice is non-negotiable for that zesty pop—don’t skip it!

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 277Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 730mgCarbohydrates 28gFiber 8gSugar 7gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Portobello Mushrooms: These large, meaty mushrooms are the heart of the dish, offering a chewy texture and rich umami flavor. Choose firm, dark caps without soft spots for the best results.
Bell Peppers: A mix of red, yellow, and green peppers adds sweetness, crunch, and vibrant color. Opt for firm peppers with glossy skins to ensure freshness.
Quinoa: This protein-packed grain provides a fluffy, nutty base. Rinse thoroughly before cooking to remove its bitter coating (saponin).
Red Onion: Adds a sharp, slightly sweet bite that complements the smoky spices. Slice thinly for even cooking.
Olive Oil: Used for sautéing, it enhances flavor and helps spices stick to the veggies. Extra-virgin olive oil adds a subtle richness.
Fajita Seasoning: A blend of chili powder, cumin, smoked paprika, and garlic powder brings bold Tex-Mex flavor. Make your own or use a store-bought mix.
Lime Juice: Freshly squeezed lime juice brightens the dish with a tangy zing. Avoid bottled juice for the best flavor.
Avocado: Creamy, ripe avocado adds a cooling contrast to the spiced veggies. Choose avocados that yield slightly to gentle pressure.
Fresh Cilantro: This herb adds a fresh, citrusy note. If you’re not a fan, feel free to skip it or swap with parsley.
Optional Toppings: Salsa, vegan sour cream, or jalapeños can elevate the bowls with extra flavor and heat.

Variations and Substitutions

Grain Swap: Replace quinoa with brown rice, farro, or cauliflower rice for a low-carb option. Each grain adds a unique texture and flavor.
Mushroom Alternatives: If portobellos aren’t available, use cremini, shiitake, or oyster mushrooms. They’re smaller, so increase the quantity slightly.
Protein Boost: Add black beans, chickpeas, or tofu for extra protein. Marinate tofu in fajita spices for added flavor.
Spice Level: For a milder dish, reduce chili powder or skip jalapeños. For more heat, add cayenne or fresh serrano peppers.
Veggie Mix: Swap bell peppers for zucchini, eggplant, or corn to change up the flavor and texture profile.
Gluten-Free Tortillas: Serve the filling in corn tortillas for fajita tacos instead of bowls. Ensure tortillas are certified gluten-free if needed.
Cheese Option: Sprinkle crumbled cotija or vegan cheese for a creamy, tangy finish if dairy isn’t a concern.
Low-Sodium: Use a salt-free fajita seasoning and low-sodium toppings to make the dish heart-healthier.
Herb Swap: Replace cilantro with parsley or green onions if you’re not a fan of its distinct flavor.
Nut-Free: This recipe is naturally nut-free, but double-check store-bought seasoning blends for allergen cross-contamination.

Storage Options

Refrigerator: Store assembled bowls (without avocado or fresh toppings) in airtight containers for up to 4 days. Reheat in a skillet or microwave until warm.
Freezer: Freeze cooked mushroom-pepper filling and quinoa separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Meal Prep: Portion cooked components into individual containers for grab-and-go lunches. Add fresh avocado and toppings just before serving.
Toppings: Store salsa, cilantro, and lime wedges separately to maintain freshness. Avocado is best sliced fresh to avoid browning.