Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Easy vegan and gluten-free fajita bowls with portobello mushrooms and spiralized peppers and onions, made in a pressure cooker.

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Since starting to cook food for Luca, I’ve really been into my pressure cooker. It’s great for cooking spaghetti squash (which he loves) or just making super quick and easy meals, like today’s recipe.

When I’m in a pinch, I know I can just dump a bunch of ingredients into my pressure cooker, hit start, and within 20 minutes, a meal is prepared and I can do other things while it cooks (that’s the best part – your meal is cooking while you’re also being productive.)

I love using Portobello mushrooms as meat and carb alternatives – as burgers, as burger buns, as meat (have you made the Mushroom Bulgogi Bowls from my new cookbook?) – because they are so hearty!

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

These bowls are seasoned with my homemade fajita seasoning that brings the peppers, onions, and mushrooms to life – you won’t miss the meat!

You can serve these with brown rice instead, cauliflower rice if you prefer, OR you can ditch the bowl altogether and have them in taco shells!

Vegan Pressure Cooker Portobello Mushroom Fajita Bowls

Hope you’re having a wonderful Sunday – and tomorrow, I’ll be sharing my socca flatbread pizza! I guess it’s a meatless week!

Watch our videos to learn how to spiralize peppers and onions using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Serves 4

Pressure Cooker Portobello Mushroom Fajita Bowls

15 minPrep Time

10 minCook Time

25 minTotal Time

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Ingredients

  • 2 red bell peppers, Blade A, noodles trimmed
  • 2 green bell peppers, Blade A, noodles trimmed
  • 1 large onion, Blade A, noodles trimmed
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon cumin
  • ¼ teaspoon oregano
  • salt and pepper
  • 1 (15oz) can diced tomatoes
  • 12oz Portobello mushrooms, sliced into 1” thick strips
  • 1 avocado, peeled, pitted, and cubed
  • 2 cups cooked quinoa
  • 1 cup romaine lettuce, chopped
  • 1 lime
  • to garnish: chopped cilantro

Instructions

  1. Place the stainless steel insert in your pressure cooker. Add the bell peppers and onions. Add the cayenne, chili powder, paprika, smoked paprika, onion powder, cumin, oregano, season with salt and pepper and toss well. Pour over the tomatoes and toss again. Add the Portobello mushrooms and gently toss, trying not to break the mushrooms (you can just do this with your fingers to be more gentle.)
  2. Cover and cook on high pressure for 8 minutes.
  3. Meanwhile, prepare the bowls. Divide the avocado, quinoa and lettuce into 4 bowls. Quarter the lime.
  4. Once the time is finished, let the pressure release naturally and then, open up. Using tongs or a slotted spoon, divide the fajita mixture onto the prepared bowls, garnish with cilantro, and serve with limes.
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https://inspiralized.com/vegan-pressure-cooker-portobello-mushroom-fajita-bowls/

Pressure Cooker Portobello Mushroom Fajita Bowls

Comments

  1. Thanks for another pressure cooker recipe, especially a vegan one! This is my favorite way to cook right now and it’s great to have you as a resource!
  2. Is there no added liquid? Just the juice from the diced tomatoes is enough? Otherwise this looks great! Can’t wait to try it.
    • Correct, no added liquid. The juice from the diced tomatoes is adequate. It actually turns out very juicy, I had to drain some liquid off so it wouldn’t be so soupy when I stored the leftovers. (The bell peppers release water naturally as well.)
  3. Can these be made without a pressure cooker?
  4. How do the leftovers hold up in the fridge for meal prep?
  5. Look yummy! Can’t wait to try it.

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