Sheet Pan Veggie Fajita Bowls



Salt & Pepper


Bell Peppers

Fire-Roasted Corn


Red Onions

Black Beans



Cumin Paprika Oregano Chili Powder Garlic Powder Onion Powder

Preheat the oven to 400 degrees F.   To marinate the vegetables, whisk the spices, lime juice and oil in a large bowl. Stir in the bell peppers and onions.

Spread the peppers and onions in a single layer across a parchment paper-lined baking sheet. Leave the extra marinade in the bowl.

Roast the peppers and onions, rotating halfway through roasting, until they are lightly browned at the edges, about 20 minutes.

Stir the fire-roasted corn and black beans into the leftover marinade in the bowl.

Bring the rice, water and oil to a boil in a pot. Reduce heat, cover and simmer until the rice is tender.   Stir in the garlic, lime zest & juice, cilantro, salt and pepper.

Assemble the fajita bowls. Spoon the cilantro lime rice, roasted peppers & onions and beans & corn into individual bowls. Add your desired toppings such as avocado and a lime wedge.

Sheet Pan Veggie Fajita Bowls