Description
This is a favorite dish in my house because it packs so much flavour. Fajitas are a Tex-Mex cuisine that typically includes a protein like chicken or beef, but in this version, you’ll use alkaline-friendly portobello mushrooms to create the texture of meat. As with any simple recipe, you can jazz up the taste and presentation by adding appealing garnishes, as described in the serving tip below.
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
- 4 yellow bell peppers, thinly sliced
- 1 red onion, thinly sliced
- 4 portobello mushrooms, thinly sliced
- 2 tablespoons avocado oil
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- Pinch sea salt
Instructions
- Preheat the oven to 350°F and line a large sheet pan with a silicone mat or parchment paper.
- On the sheet pan, combine the peppers, onions, mushrooms, oil, chili powder, cumin, garlic powder, onion powder, coriander, and salt. Mix well.
- Bake for 20 minutes, then serve.
Notes
Nutritionist Tip
This bowl is nutritious, but low on protein. I recommend pairing it with pre-cooked quinoa or adding black beans after baking to keep it alkaline.
Serving Tip
Top this dish with some fresh cilantro, avocado, or alkaline-friendly salsa. You can also serve it over a bowl of mixed lettuce if you’re looking for a lighter meal.
Make it 80/20
You can also follow the 80/20 alkaline rule (which I recommend and discuss more in the book) and add in some organic, grassfed chicken or beef, or wrap it in a sprouted grain tortilla wrap.
Nutrition
- Serving Size: 4