Sheet Pan Veggie Fajita Bowls with Cilantro Lime Rice
With roasted bell peppers & onions and cilantro lime rice, add these sheet pan veggie fajita bowls to your list of easy vegetarian dinner recipes.
Servings: 4
Ingredients
For vegetables, beans & corn
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup vegetable oil
- 2 pounds bell peppers, sliced 1/4-inch wide lengthwise
- 1 medium red onion, sliced 1/4-inch wide
- 1 15-ounce can black beans, drained and rinsed
- 1 cup fire-roasted corn, drained and rinsed if canned or thawed if frozen
For cilantro lime rice
- 1 cup long grain white rice or brown rice
- 1-3/4 cups water
- 1 teaspoon vegetable oil
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1/2 cup chopped cilantro, plus more for serving
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
See notes for toppings and garnishes for serving.
Instructions
For vegetables, beans & corn
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- To make the marinade, whisk together the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper, lime juice and olive oil in a large bowl.
- Stir the peppers and onions into the marinade. Make sure they are all well coated.
- Spread the marinated veggies across both sheet pans, leaving the excess marinade in the bowl.
- Roast for 20 minutes until they are lightly browned at the edges, rotating the pans halfway through roasting.
- Stir the black beans and corn into the remaining marinade in the bowl.
For cilantro lime rice
- In a medium saucepan, bring the rice, water and 1 teaspoon oil to a boil, reduce the heat, cover and simmer until the grains are tender, about 12-14 minutes, or follow the recommended cook time on the package instructions. Remove from the heat. Let stand for 5 minutes and fluff with a fork.
- Stir in the garlic, lime zest & juice, cilantro, salt and pepper.
For assembling
- Spoon the rice into a serving bowl or onto a plate. Then add the roasted vegetables, beans & corn and desired toppings before serving.
Notes
Pinto beans are a good substitute for black beans.
You can use bowls or plates for serving.
Optional toppings and garnishes for serving:
- Avocado: either sliced or diced
- Greek yogurt or sour cream
- Lime wedges
- Guacamole
- Salsa or pico de gallo
- Grated cheese: a Mexican cheese blend or cheddar/jack
- Jalapeno: sliced or minced
- Romaine, chopped and you can turn this into a fajita salad bowl.
Nutrition
Calories: 362kcal | Carbohydrates: 52g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1218mg | Potassium: 600mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3491IU | Vitamin C: 129mg | Calcium: 56mg | Iron: 2mg