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Healthy vegetarian fajita bowls with avocado and lime, on a white background.
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5 from 5 votes

Vegetarian Fajita Bowl

A vegetarian fajita bowl that's super simple but BIG on flavor! Brown rice serves as the base for flavorful toppings - roasted veggies, seasoned black beans, and sliced avocado. Vegan, gluten-free, & ready in just 35 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, mains
Cuisine: Mexican, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 475kcal
Author: Anjali Shah

Ingredients

Seasoning

For The Fajita Bowls

Instructions

  • Preheat the oven to 350 degrees F / 180 C.
  • Add all seasoning ingredients into a small mixing bowl and mix together.
  • Add the sliced bell peppers and onion into a mixing bowl along with the oil and half of the seasoning mixture, stir to coat.
  • Spread the coated vegetables onto a baking tray and cook in the oven for 10-15 minutes.
  • While the bell peppers are cooking, heat the frozen corn and black beans in a small skillet until hot, sprinkle the remaining seasoning and stir to coat.
  • Heat the cooked rice and evenly divide the rice and the corn mixture between 3-4 bowls.
  • Top with the cooked bell peppers, sliced avocado, lime wedges, fresh cilantro, and sliced jalapeno.

Video

https://youtu.be/C4SDuXwfJg4

Notes

  • To adjust the heat of the seasoning, add more or less cayenne pepper.
  • Feel free to mix up the toppings! Try siced avocado, sour cream, crushed tortilla chips, fresh cilantro, cotija cheese, diced white onions, refried beans, pico de gallo, lime zest, shredded Mexican cheese (or shredded vegan cheese), and a dollop of guacamole are great options. 
  • Store any leftovers in airtight containers in the fridge for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 475kcal | Carbohydrates: 80g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 713mg | Potassium: 1136mg | Fiber: 17g | Sugar: 7g