Fajita Bowls
Ingredients
Protein
-
2
tablespoons
lime juice
-
1
tablespoon
gluten-free tamari or coconut aminos
-
3
tablespoons
olive oil
-
1
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
12
ounces
chicken or tempeh
Vegetables
-
2
bell peppers
red or green, seeded and cut into strips
-
1
medium
onion, sliced
-
1
jalapeño
seeded and finely diced
Sauce
-
½
cup
Greek yogurt (dairy or non-dairy) or sour cream
-
2
cloves
garlic, minced
-
1
tablespoon
taco seasoning
Bowl
-
3
cups
cooked quinoa or rice
-
¼
cup
cheddar cheese, shredded or queso fresco, crumbled (or Daiya)
-
1
avocado
quartered
-
½
cup
fresh cilantro, chopped
Instructions
- Combine lime juice, tamari, olive oil, cumin, and chili powder in a ziplock bag. Add chicken or tempeh and marinate in the refrigerator for 1 hour, or up to 4.
- Heat a large skillet over medium-high heat and add the marinated chicken or tempeh. Cook until browned and cooked through. Remove from skillet and tent with foil.
- Add peppers, onion, and jalapeño to the skillet and cook for 8 to 10 minutes until tender and browning.
- Slice the cooked chicken into strips against the grain.
- Make the sauce by combining yogurt, garlic, and taco seasoning in a small bowl.
- In four bowls, place ¾ cup of quinoa, top with peppers and chicken, cheese, and avocado. Sprinkle with cilantro and drizzle with sauce.
Nutrition Facts (estimated)
Servings
4
Calories
521
Total fat
26g
Total carbohydrates
43g
Total protein
31g
Sodium
477mg
Cholesterol
63mg
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