Veggie Fajita Bowls

Veggie Fajita Bowls

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4 1x

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.


For rice

1 cup brown rice

13/4 cups water

1 garlic clove, minced

1/3 cup chopped cilantro

Juice of 1 lime

115 ounce can black beans, rinsed

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


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.


For leftovers: Store the peppers and onions in one container and the rice in another container in the refrigerator. Leftovers can be warmed in the microwave.