Fajita Bowl

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: FAJITA VEGETABLES:

16 ounces sliced mushrooms

1 yellow or white onions, cut into thin slices

1 zucchini, sliced lengthwise, and cut into bite-sized pieces

6 baby bell peppers or 1 red bell pepper, cut into bite sized pieces

2 jalapenos, deseeded and deveined, cut into rings

subheading: FAJITA MARINADE:

¼ cup Hatch Green Chilis

¼ cup fresh lime juice

2 tablespoons chopped cilantro

subheading: CILANTRO LIME RICE:

1 ½ cup uncooked long grain brown rice

3 cups water or low sodium chicken broth

1 lime, zested and juiced

½ cup cilantro, chopped

1 teaspoon of fresh garlic, minced

1 tespoon cumin

subheading: SASSY BEANS:

1 15 ounce can of pinto or black beans, rinsed and drained

¼ cup finely diced yellow onion

1 tespoon chipotle seasoning

2 teaspoons Cholula hot sauce

¼ cup vegetable broth

subheading: OTHER INGREDIENTS:

1 avocado, sliced into thin slices

1 pint tomotatoes, cut in half

2 lines, cut into wednes

8 cups Romaine lettuce, chopped

½ cup chopped cilantro

½ cup vegan southwest dressing

Tortilla Chips (optional)

Directions at kathysvegankitchen.com

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