Veggie Fajita Bowls
Roasting Tex Mex marinated peppers and onions in the oven while the cilantro lime rice simmers on the stove makes these veggie fajita bowls an easy dinner.
My 7-year-old takes after my husband and me in little ways here and there. I am always amused when one of those quirks appears.
But there is an exception. He seems to have inherited the picky eating gene from both sides.
Fortunately, my husband and I grew out of being too particular and close-minded about our food choices.
For now, I accept that figuring out what to make my son for lunch and dinner is a constant struggle.
I just keep reminding myself that patience will be the best way to get through this phase even if I know it’s going to last a while.
Currently, my son is on a steady diet of pizza and barbecue chicken. After many tries I have figured out a marinade for chicken other than sugary barbecue sauce that he really likes.
And the best part is that it works on vegetables, too. That means I can streamline dinner prep and not have to go into short-order cook mode whipping up something different for everyone.
With a mix of spices, this Tex Mex flavored marinade has a pleasant kick with lots of lime juice.
For me, I use it to marinate bell peppers and onions before roasting them in the oven and assembling these veggie fajita bowls.
The Marinade
I don’t like an overly liquidy marinade because I think it has a tendency to slide right off, which is why I tend to use dry rubs instead.
A dry rub is a mix of spices that helps me clear out my spice drawer.
For these fajita vegetables, I combine spices with lime juice and vegetable oil.
The result is a thick marinade that coats the peppers and onions. The spices include chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt and black pepper.
Roasting The Vegetables
Fajita fillings are typically sautéed in a skillet. Using a sheet pan may take longer, but the whole process involves less work. It is very hands-off, allowing you to multi-task and make the cilantro lime black bean rice, too.
Since the rice takes the longer, I actually start that first. Then I work on the peppers and onions. If all goes according to plan, the vegetables and rice are ready at the same time as the rice.
One of the trickiest things about cooking any meal is timing, so I love a straightforward recipe that makes the process easier and more approachable.
How To Make Veggie Fajita Bowls
Even though I preheat the oven to 400 degrees F first, I start the rice on the stove before working on the vegetables.
I bring a cup of brown rice and 1-3/4 cups of water to a boil. Then I reduce the heat, cover the pot and let the rice simmer until the grains are tender.
It’s important not to cook the rice too long or it will turn out mushy.
While the rice is bubbling away, I whisk the marinade in a bowl that’s big enough to hold the vegetables.
Next, I add the peppers and onions and use my hands to toss them around in the marinade. After that, I spread them across a sheet pan.
The veggies roast for 20-25 minutes. You want them to end up slightly brown at the edges.
With the rice ready, I stir in minced garlic, chopped cilantro, black beans, salt and pepper.
To serve, I divide the rice into bowls and spoon the peppers and onions on top.
Each bowl is finished with sliced avocados and more chopped cilantro.
Veggie Fajita Bowls
Ingredients
- For rice
- 1 cup brown rice
- 1-3/4 cups water
- 1 garlic clove minced
- 1/3 cup chopped cilantro
- Juice of 1 lime
- 1-15 ounce can black beans, rinsed and drained
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For peppers & onions
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 2 limes
- 3 tablespoons vegetable oil
- 3 large bell peppers, thinly sliced
- 1 red onion, thinly sliced
- For serving
- Sliced avocado
- Roughly chopped cilantro
Instructions
- Preheat the oven to 400 degrees F.
- In a medium saucepan, bring the rice and water to a boil, reduce the heat, cover and simmer for 25-30 minutes until the grains are tender. Remove from the heat. Let stand for 5 minutes and fluff with a fork. Stir in the garlic, cilantro, lime juice, black beans, salt and pepper.
- While the rice is cooking, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, lime juice and vegetable oil in a large bowl. Add the peppers and onions tossing to coat.
- Spread the peppers and onions across a sheet pan and roast for 20-25 minutes until they start to brown at the edges.
- Spoon the rice into bowls followed by the peppers and onions. Top with avocado slices and sprinkle with chopped cilantro.
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