Easy vegan and gluten-free fajita bowls with portobello mushrooms and spiralized peppers and onions, made in a pressure cooker.
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!
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!
Hope you’re having a wonderful Sunday – and tomorrow, I’ll be sharing my socca flatbread pizza! I guess it’s a meatless week!
Nutritional Information & Recipe