Fajitas to me are all of these things: easy, fun and for a lazy Saturday night with friends.
My Portobello Fajita bowl is a plant-based alternative, and to be honest I almost preferred it (Shay did too)! I popped my leftovers into a box and had it for lunch the next day, super tasty.
I hope you enjoy. Xx
2 portobello mushrooms, sliced
4 garlic cloves, crushed
2 tsp of smoked paprika
2 tbsp of olive oil
1/2 red chilli
100g brown rice
1 red pepper, sliced
1 yellow pepper, sliced
30g of greens
Cook the rice as per pack instruction.
Mix the oil, garlic, smoked paprika together with a good grind of salt in a large bowl.
Heat a griddle pan to a high heat and griddle the peppers and mushrooms (separately) for 10 mins.
Dice the mango and mix with half the lime and chilli.
Slide the avocado and serve together with salt and fresh lime.