Sautéed, seasoned veggies are served on top of cilantro lime rice with fresh avocado for a flavorful, easy to make, vegan and gluten free fajita recipe!
Heat the olive oil in a large skillet, add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.
Saute for an additional 2-3 minutes, then remove from the heat and set aside.
Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.
Divide the rice between two bowls, top with the veggie fajitas and avocado.