Fajita Bowl (can be vegetarian or not!!)

I am so excited for fall to start! The changing colors and brisk mornings. September to December has always been my favorite time of year. Not only for the weather, but for the food. The pumpkins, squash, and spices that come out around this time makes everything better. Just writing about it makes me ready to start pulling out my fall decoration and make my own pumpkin puree. Well, with only a couple weeks until the official first day of fall I can start planning! I might even do it a few days early. :)

This fajita bowl is a quick and flavorful way to curb any Mexican craving you may be having. I was on a huge craving at the time, but I didn't want to go out and eat a plate full of greasy rice and beans. So, I found this recipe. Low in calories and full of nutrition. The avocados have the good fats, the beans give out extra protein, and of course your daily serving of veggies. If you are not a meat eater, you can substitute large portabella mushrooms for the chicken. So no matter what your eating style is, or if you are on a specific diet, this recipe would be great for you!

You can make this a vegan dish by using portabella mushroom, or if you are a carnivore like me, you can add chicken (precooked is the lazy way) :) The chicken isn't pictured, it was in my toaster oven cooking away!

While rice is cooking, sliced your veggies.

When cooking your veggies you are more than welcome to add spices or flavors you love. I ended up adding a teaspoon of hot sauce I had in my pantry that is great for cooking. Do whatever you like!!

Layer your fixings and you have a bowl or deliciousness. 

The rice hides on the bottom as a tangy, hearty layer!

Fajita Bowl
adapted from girlmakesfood.com

Ingredients:

1/2 cup brown rice
Water (measurement based on the brand of rice)
Zest of 1 lime
1 tablespoon chopped Cilantro
1 teaspoon Extra virgin olive oil
2 bell peppers, sliced (any color)
1 jalapeno, halved and sliced
1 onion, sliced
1 small chicken breast, sliced (or if vegetarian substitute 1 portabella mushroom, sliced)
1/2 teaspoon cumin
Juice of 1 lime (1/2 if large lime)
Salt and pepper, to taste

toppings (all are optional)
1/2 cup corn (thawed if frozen)
1 cup black beans, drained and rinsed
Avocado, or guacamole
Salsa

Directions:

1. Cook the rice, according to package directions. When liquid has been absorbed and rice is tender, stir in lime zest and cilantro.
2. In a large saute pan, heat oil. Add peppers, onions, cumin, salt and pepper. If using add mushroom, or if using add raw chicken. Cook until veggies are tender and chicken is cooked through. You could also used precooked chicken.
3. Add the lime juice and remove from heat. If desired, turn off heat and add black beans and corn to slightly heat through. 
4. To assemble, put 1/2 of rice in bottom of a serving bowl, top with veggies, chicken/portabella mushroom, black beans, corn, avocado, and salsa. Enjoy!

Serves 2 

(Nutrition facts below include 3 oz of chicken breast. If using only Portabella mushrooms facts may be less.)

Nutrition: Calories 465; Fat 16g; Cholesterol 36mg; Sodium 142mg; Carbs 58g; Fiber 18g; Protein 27g