Portobello Fajita Bowl Meal Prep Recipe by Tasty

Lisa Barron

1 yellow bell pepper

1 red bell pepper

1 green bell pepper

1 teaspoon salt, divided

½ teaspoon cumin, divided

1 teaspoon smoked paprika, divided

1 ½ teaspoons chili powder, divided

1 teaspoon red pepper flakes, divided

4 portobello mushrooms

1 tablespoon oil

1 large white onion

3 cloves garlic, minced

3 cups (675 g) brown rice, cooked

1 cup (240 g) pico de gallo

1 cup (60 g) black beans, drained and rinsed

1 cup (165 g) corn

1 cup (100 g) shredded cheddar cheese

1 avocado, sliced

1 lime, sliced into wedges

fresh cilantro, for garnish

Directions at copymethat.com

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