Veggie Fajita Bowls

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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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Tex-Mex

Servings:

Author: Paige Adams

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.

Notes

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.

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