Great for any time of year, and such a great meal to prep ahead of time for those busy on the go days!!
INGREDIENTS
1 cup uncooked brown rice 2 1⁄4 cups water 1 tablespoon coconut oil 2 portobello mushrooms, sliced 1 red bell pepper chopped 1 small onion, chopped 2 cloves garlic, chopped 2 tablespoons smoked paprika 1 tablespoons garlic powder 1 tablespoon onion powder 1 teaspoon cayenne powder (optional) 1 can black beans, drained and rinsed 1 avocado sliced
INSTRUCTIONS: 1. Add brown rice to a medium-sized saucepan over medium heat. Add water, cover, and cook for about 30 minutes. 2. While the rice is cooking, add coconut oil to a large frying pan. When the oil is melted, add sliced mushroom, bell pepper, onion, and garlic. Season with paprika, garlic powder, onion powder, and cayenne powder, if desired. Sauté until brown and set to the side.
3. To serve, fill a small serving bowl with brown rice, fajita vegetables, black beans and sliced avocado.
OMNIVORE OPTION: Top the bowl with salmon or chicken
