Veggie Fajita Bowls

Fajita Bowl
I’ve been having major food guilt lately. Coming off Halloween and going straight into the holidays is the worst time to be routinely thinking “why did I eat that?”

Self-control can be a fickle thing. We’ve all been there, right?

Most of my slipups happen on weeknights. I rush to leave work, do school pickup and get dinner ready for my little guy. It’s in those moments that I wish my clone would show up to help out.

I’m hungry. My son’s hungry. We’re all hungry! Let the routine of pre-meal mindless snacking begin.

I find myself eating the snacks he insists on having before dinner. Veggie straws have trace amounts of actual vegetables. They are basically adult empty calories.

Then it gets worse. Preparing dinner for him first means that I am still ravenous for my dinner, and I end up zoning out nibbling on his toddler meal.

As if I need all those single bites of plain pasta. They add up!

To eliminate pre-supper snacking, I now try to make key parts of dinner, if not the whole thing, ahead of time. Then I don’t feel the pressure to be a weeknight magician getting everything to the table at once. 

I love these veggie fajita bowls hot or even cold out of the fridge. Sautéed poblano and bell peppers have a sweet, spicy kick that pairs well with cilantro lime rice. I want salty crunch, so I like topping of each bowl with a few crumbled corn chips.

There are different levels of make-ahead for this recipe. Of course you can do the whole thing in advance and just warm it all up.

Or you can have all your veggies cut the night before, and then you are just quickly sautéing before dinner.

Rice feels like an automatic to cook in advance since it’s so easy to warm in the microwave. 



Veggie Fajita Bowls

Veggie Fajita Bowls
  • Total Time: 35 minutes
  • Yield: Serves 4


For rice
1 cup brown rice
2 cups water
1 garlic clove, minced
1 handful cilantro, chopped
Juice of 1 lime
1 teaspoon kosher salt
1/2 teaspoon black pepper

For fajita bowl
1 tablespoon vegetable oil
1 poblano pepper, deseeded and sliced lengthwise
1 small red onion, sliced
1 red bell pepper, deseeded and sliced lengthwise
1 green bell pepper, deseeded and sliced lengthwise
1 yellow bell pepper, deseeded and sliced lengthwise
1 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 can black beans, rinsed and drained
1 handful cilantro, chopped
Crumbled tortilla chips for serving
Lime wedges for serving


In a small saucepan, bring 1cup rice and 2 cups water to a boil. Reduce the heat, cover and simmer until the rice is tender, about 30 minutes. Let the rice sit for 5 minutes before fluffing with a fork and stirring in the garlic, cilantro, lime juice, salt and pepper.

For the vegetables, heat the oil in a large skillet over high heat. When the oil is shimmering, add the poblano peppers and onions. Sauté for a minute until fragrant and then add the bell peppers, cumin, salt and pepper. Continue sautéing for 2-3 minutes until the peppers are tender, but still a bit crisp.

To serve, divide the rice into 4 bowls. Top with sautéed vegetables, black beans, cilantro and tortilla chips. Place a lime wedge in each bowl.

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