"Beef" Fajita Salads
When it comes to meal prep, this is my go-to for weekday lunches. I’m a big fan of Abbot’s Butcher Plant-Based Ground “Beef”, and it works perfectly for these “Beef” Fajita Salads.
Servings: 3
Ingredients
- 10- ounce package of Abbot's Butcher Plant-Based Ground “Beef”
- 2 tablespoons Fajita Spice Blend
- ¼ cup water
- 2 bell peppers sliced
- 1 yellow onion sliced
- 8 ounces mushrooms sliced
- 2 to 3 tablespoons olive oil divided
- Kosher salt
- Black pepper
- 2 heads romaine lettuce chopped
- Pico de gallo guacamole and lime wedges for serving
Instructions
- Heat a large skillet over medium-high heat. Add in Abbot’s Butcher “Beef”, 2 tablespoons fajita spice blend and ¼ cup water. Stir to combine, cooking for 6 to 8 minutes, until an internal temperature of 165 degrees F is reached. Remove from skillet and set aside.
- Wipe out skillet and return to cooktop over medium-high heat. Add 1½ tablespoons olive oil to the skillet. Once heated, add in sliced bell peppers and yellow onion. Cook for 7 to 10 minutes, until soft and cooked through. Season with a pinch of kosher salt and black pepper. Remove from skillet and set aside.
- Add remaining 1½ tablespoons olive oil to the skillet, over medium-high heat. Once heated, add sliced mushrooms. Cook for about 3 minutes, stirring occasionally. Add a couple of pinches of kosher salt and continue to cook for another 5 minutes, until water releases from the mushrooms and they begin to crisp.
- Add a generous portion of chopped romaine lettuce to a serving bowl. Top with a couple of scoops of each – the fajita “beef”, onions and peppers, and mushrooms. Use pico de gallo and guacamole in lieu of another salad dressing, and squeeze a lime wedge on top.