Vegetarian Fajita Bowl
This Tex-Mex dish usually contains off-cuts or strips of meat, but my vegetarian fajita bowl requires no meat and is colorful, tasty, nourishing, and it is ready in just 35 minutes. I use tender roasted vegetables, bold seasoning, and creamy avocado to create an easy and balanced meal that my family absolutely loves.
Servings: 4 servings
Calories: 475kcal
Ingredients
Seasoning
- 1 tbsp smoked paprika
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- ¼ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano, dried
- ½ tsp salt
For The Fajita Bowls
- 2 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 1 red onion
- 1 tbsp olive oil
- 1 cup frozen corn kernels
- 1 cup brown rice, cooked
- 1 tin black beans, drained and washed
- 1 avocado
- 2 limes
- ½ bunch fresh cilantro
- 2 jalapenos, sliced
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.
Notes
- My #1 Secret Tip for this vegetarian fajita bowl recipe is to spread the vegetables out in a single layer when roasting. If my veggies are overcrowded, they steam and become limp. By spreading them out, they develop a slight browning, which makes a notable difference in their flavor.
- Keep cuts uniform: I like to slice my onions and peppers to a similar size, to ensure they cook at the same rate. This also makes for easier eating.
- Adjust the heat: For a bit more heat, I add an extra pinch of cayenne pepper or add some sliced jalapeno to the toppings. You could also add 1 deseeded serrano chili to the skillet with the beans and corn.
- Hot oven roast: If I want some intense caramelization and crunchier veggies, I increase the heat to 400F, and remove the veggies as soon as the edges are charred.
- Drain and rinse beans: I drain, rinse, and dry my black beans before adding them to the skillet. This prevents excess moisture from steaming the beans and corn, and losing their firmness.
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