Vegetarian Fajita Veggie Bowls
Ingredients
Fajita Veggies
-
1
tablespoon
neutral oil
-
3
medium
bell peppers, sliced into thin ½" strips
-
1
medium
red onion, sliced into ½" strips
-
¼
teaspoon
salt
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
Cilantro-Lime Rice
-
1
cup
uncooked long grain white rice
-
2
cups
water
-
¼
teaspoon
salt
-
½
cup
roughly chopped cilantro
-
2
tablespoons
lime juice
-
½
teaspoon
lime zest
-
¼
teaspoon
black pepper
Seasoned Black Beans
-
2
15 ounce cans
black beans, drained and rinsed
-
¼
cup
vegetable broth or water
-
2
tablespoons
chopped cilantro
-
2
teaspoons
chili powder
-
1
teaspoon
ground cumin
-
¼
teaspoon
salt
-
1
tablespoon
lime juice
Avocado Cream
-
2
medium
ripe avocados
-
1
tablespoon
lime juice
-
½
cup
chopped cilantro
-
3
tablespoons
water
-
¼
teaspoon
garlic powder
-
to taste
salt
Instructions
- Heat a cast iron pan or skillet over medium-high heat and add neutral oil.
- Add sliced bell peppers and onion, sprinkle with salt, and cook for 5 minutes, stirring occasionally.
- Add cumin and chili powder, stir, and cook for another 5-10 minutes until desired softness is reached.
- Rinse the rice, then combine with water and salt in a pot. Bring to a boil, then simmer covered until tender, about 15-20 minutes.
- Remove rice from heat and stir in cilantro, lime juice, lime zest, and black pepper.
- In a medium pot, combine black beans, vegetable broth, cilantro, chili powder, cumin, and salt. Simmer for 10 minutes.
- Blend avocado, lime juice, cilantro, water, and garlic powder until smooth, adjusting water for consistency.
- Divide rice, beans, and fajita veggies into bowls and top with avocado cream. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
5
Calories
463
Total fat
16g
Total carbohydrates
69g
Total protein
15g
Sodium
436mg
Cholesterol
0mg
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