Veggie Fajita Rice Bowl
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In this Veggie Fajita Rice Bowl recipe, sautéed, seasoned veggies are served on top of cilantro lime rice with fresh avocado for a flavorful, easy to make, vegan and gluten free fajita recipe!
Table of contents
Oh hey, it’s Whitney and I’m back with another fresh and delicious bowl recipe!
If you’re a fajita fan, you’re going to absolutely fall in love with this fajita rice bowl that is so quick and easy to make!
The seasoned and sautéed veggies are so flavorful and delicious. I served them over cilantro lime white rice, but you could sub in brown rice, quinoa or cauliflower rice. The veggies are really the star of this dish!
You can also play with the toppings if you like. I stuck with fresh sliced avocado, which added the perfect creaminess to the dish, but you could also add black beans, salsa or cheese (if you’re not making the dish vegan.)
Ingredients
- 1 tbsp olive oil
- 2 cups bell pepper (sliced)
- 1 cup red onion (sliced)
- 1 cup baby bella mushrooms (sliced)
- 2 cloves garlic (minced)
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 4 tablespoons fresh lime juice (app 2 limes) – divided
- 2 cups cooked rice*
- 2 tbsp fresh chopped cilantro
- 1 avocado (thinly sliced)
*If you don’t already have cooked rice available (I seem to always have extra cooked rice in the refrigerator!) Be sure you start by cooking the rice. Use this post on how to cook white rice to make perfect rice in your Instant Pot, rice cooker or on the stove!
Instructions
Heat the olive oil in a large skillet. Add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.
Saute for an additional 2-3 minutes, then remove from the heat and set aside.
Toss the cooked rice with the remaining 2 tablespoons lime juice and 2 tablespoons fresh cilantro. You can also follow this blog post for how to make Chipotle copycat cilantro lime rice in an Instant Pot, on the stove, or in a rice cooker.
Divide the rice between two bowls, top with the veggie fajitas and avocado.
Easy as that, you have a super scrumptious lunch or dinner that’s totally vegan, gluten free and filled with vitamin-packed veggies!
More bowl recipes
Have you hopped on to the bowl craze yet? I just can’t get enough fresh, healthy, scrumptious bowls in my life! If you feel the same, check out these other bowl recipes!
If you’re making these fajita bowls at home, or any other WhitneyBond.com recipe, don’t forget to take a pic and hashtag #WBRecipes on Instagram! I love to see what recipes you’re whipping up at home!
Veggie Fajita Rice Bowl
Ingredients
- 1 tbsp olive oil
- 2 cups bell pepper, sliced
- 1 cup red onion, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp sea salt
- 4 tbsp fresh lime juice, app 2 limes – divided
- 2 cups cooked rice, If you don’t already have cooked rice available, be sure you start by cooking the rice.
- 2 tbsp fresh chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Heat the olive oil in a large skillet, add the bell pepper and onion, saute 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tbsp lime juice.
- Saute for an additional 2-3 minutes, then remove from the heat and set aside.
- Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.
- Divide the rice between two bowls, top with the veggie fajitas and avocado.
Video
Nutrition Facts
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6 Comments on “Veggie Fajita Rice Bowl”
Yum! I love bowls like these. I usually do lots of beans and corn, but I love the addition of mushrooms for fajita style. I love the beans from whole foods- they are so affordable too! ill have to try the spicy kind!
Yummy! I’ve made this a few times now, simple and delicious! Last time I didn’t have avocados, but had guacamole on hand – great combo!
Awesome Kat! So glad you’re enjoying the recipe! Thanks for sharing 🙂
This sounds amazing! I’m always looking for a healthy mexican option for my family that isn’t chipotle lol! Thanks for sharing 🙂
Whitney…..This recipe looks so yummy. My Taylor loves roasted veggies, will not eat meat.
Can you believe she will graduate next year?
Thanks so much Joyce! I can’t believe that! My how the time flies! Hope to see you next time I’m in Oklahoma 🙂