Grilled Fajita Bowl
Welcome to the first installment for #HotSummerEats – an awesome blog link-up created by the always amazing Cam of Culinary Adventures with Cam. This link-up has been a bit of a challenge for me (wahOo HG) but I had committed to it before we knew this treatment round worked so I wasn’t going anywhere. As all the sponsor goodies started arriving. I just got more and more and more excited. PLUS there is AWESOME giveaway involved with some fantastic products – many of which will be featured over the next couple of days.
Today’s post is one of my all time favorite summer recipes – with a chipotle twist thanks to T. Lish dressings and marinades. I’ve always been a fan of fajitas, regardless of the vegetables involved I know that as long as the vegetables are fresh the dish will be amazing! I had originally planned on doing more traditional fajitas (tortillas, homemade salsa, etc) but given the current state of things I knew that I needed to adapt the recipe in order to fit with my new lifestyle. So I made up some yellow rice and sliced up some avocado to make a delicious fajita bowl – all the flavor with a fraction of the prep time as everything just goes in the bowl.
1 green pepper, sliced lengthwise
3 portobello mushrooms, sliced lengthwise
1 sweet onion, sliced in to rings
2 tbsp T Lish Chipotle dressing
1 1/2 cups long grain brown basmati rice
3/4 tsp ground tumeric
1/4 tsp ground cumin
1/8 tsp (pinch) of cinnamon
1 cup vegetable broth
2 cups water
1 tbsp butter
1/2 tsp salt
1 avocado, diced
- For vegetables: Place the vegetables and marinade in a tupperware container with a lid, shake around to cover the vegetables in the liquid then place in fridge for 30 minutes. Give the vegetables another shake then place in fridge for a final 15 minutes.
- Grill vegetables until they start to char on the edges, time will vary based on charcoal vs propane.
- For Rice: In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds.
- Add the water, salt, and butter and bring to a boil before adding the rice. Stir well, then cover and reduce heat to a low simmer. Cook until the water is absorbed and the rice is tender, about 20 minutes.
- Keeping rice covered, remove from heat and allow to sit for a final 10 minutes. Fluff and serve!
- Top with the Fajita mixture and fresh avocado
For best results, use a lightly oiled vegetable pan - all the grill taste without having to deal with burnt vegetables.
BenBella Veganwill provide one winner with one print copy of each of their Spring 2015 releases:Love Fed, by Christina Ross (March 2015); PlantPure Nation Cookbook, by Kim Campbell (March 2015); Plant-Powered Families, by Dreena Burton (May 2015); Happy Herbivore Guide to Plant-Based Living, by Lindsay S.
Nixon (May 2015); and China Study Quick & Easy Cookbook, by Del Sroufe (May
Casabellawill provide one winner with a trio of kitchen gadgets that are perfect for summer entertaining: a set of two large ice cube trays; a citrus juicer and reamer; and a cherry pitter.
Gourmet Gardenwill provide one winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.
Not Ketchupwill provide one winner with a prize pack of four fruit ketchups – Blueberry White Pepper, Cherry Chipotle, Spiced Fig, and Smoky Date.
Quirk Bookswill send one winner a copy of their cookbook Summer Cocktails by Maria Del Mar Sacasa, photography by Tara Striano.
Spicely Organicswill send one winner their Backyard Barbeque Gift Box.
T.Lishwill provide one winner with each of the three current flavors: Sweet Garlic, Asian Sesame, and Chipotle.
Members of the Sauceology Grouphave donated a summery prize pack that includes six delicious products. You will receive either the Calypso Kick or Island Thyme Spice Rub fromCaribeque, Garlic Goodness Hot Sauce and Chai Curry Chup fromIntensity Academy, Roasted Tomato Vinaigrette fromOut of the Weeds, Guava Girl Gourmet Grilling Sauce fromPirate Jonny’s, and Southern Gold Barbeque Gold Sauce fromVoodoo Chef.
Disclaimer – Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden,
Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny’s, Quirk Books,
Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.