Fajita or Burrito Bowls are a super simple, healthy, and filling dinner that come together in little to no time! I personally like how tasty and customizable they are. You can make them ahead of time, double the recipe to have leftovers, add and any vegetables or toppings you choose.
My version of a Fajita Veggie Bowl is incredibly easy to make! You start by making a batch of rice, either white or brown, whichever you prefer.
While the rice is cooking, slice a few bell peppers and a large onion. I like to use 2 different colors of bell peppers and a white onion. Heat oil in a large skillet over medium-high heat. Add the peppers and onion and sauté until tender.
Add a packet of fajita seasoning to the skillet along with 1 cup of water. Stir to combine and bring to a simmer to allow the liquid to thicken a bit. This should take about 2-3 minutes.
Once ready, add a heaping scoop of rice to each bowl. Then top with the sautéed veggies and some of the liquid from the skillet. Serve warm and enjoy!
The recipe can be found here.
It’s a meatless and vegan version of a fajita with great Mexican flavor!
Burrito Bowl with Tomatillo Sauce is a 30-minute meal that’s perfect for any busy day of the week! You make tomatillo sauce, Pico de Gallo, prep all the toppings, and assemble. Super simple yet delicious.
Start by making the Avocado Salsa Verde (tomatillo sauce). Chop the cilantro, onion, jalapeño, and mince the garlic. Add all the ingredients to a blender or food processor and process until smooth.
Either set aside or store in the fridge for later use. This recipe makes a lot so you will have plenty for the Burrito Bowls with some leftover for other use.
Next make the Pico de Gallo. Chop the tomatoes, red onion, and cilantro. Add all ingredients to a bowl and toss to combine. Season with salt, to taste. Either set aside or store in the fridge for later use.
I love the taste of homemade Pico de Gallo because it’s so fresh! Feel free to use store-bought if that’s your preference.
Make a big batch of rice according to package instructions. I like to use brown rice, but white rice works just fine.
While the rice is cooking, slice the bell peppers. Heat oil in a small skillet over medium-high heat. Add the peppers and sauté for about 5 minutes. You want the peppers to be tender.
Cook the corn in the microwave according to package instructions.
Add the black beans to a microwave safe dish and microwave for about 2 minutes. You don’t want to cook them, just heat them through. You can also warm the beans on the stovetop if you prefer.
Divide the rice into 4 separate bowls. Top the rice with the peppers, corn, and black beans. Then add some of the Pico de Gallo to each bowl along with shredded lettuce. Drizzle the top with the Avocado Salsa Verde – add as much or as little as you like. Enjoy!
This is a great meatless or vegan option. You can preassemble the bowls as well, just leave off the Pico de Gallo and Avocado Salsa Verde, so the bowls don’t get mushy, and store in the fridge until ready to heat and eat. Every bite is light and refreshing and has great flavor.
The recipe can be found here.