Veggie Fajita Rice Bowl

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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!

Vegan Fajita Rice Bowl Recipe

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!

Vegan Fajita Rice Bowl Recipe

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!

Veggie Fajita Rice Bowl Recipe

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.)

Veggie Fajita Bowl Ingredients

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*
  • 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.

Veggie Fajita Rice Bowl 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.

Veggie Fajita Bowl Recipe

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.

Veggie Fajita Rice Bowl Recipe

Easy as that, you have a super scrumptious lunch or dinner that’s totally vegan, gluten free and filled with vitamin-packed veggies!

Vegan Fajita Bowl Recipe

Have you hopped on to the bowl craze yet? Whether it’s Thai Peanut Sweet Potato Buddha BowlsBruschetta Grilled Chicken Zoodle Bowls or Mexican Vegan Sweet Potato Quinoa Bowls, I just can’t get enough of fresh, healthy, scrumptious bowls in my life!

Vegan Fajita Bowl Recipe

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!

Vegan Fajita Bowl Recipe

Vegan Fajita Bowl Recipe
5 from 1 vote
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Veggie Fajita Rice Bowl

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!

Course Main Course
Cuisine Mexican
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 2 bowls
Calories 531 kcal
Author Whitney Bond

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

  1. 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.
  2. Saute for an additional 2-3 minutes, then remove from the heat and set aside.
  3. Toss the cooked rice with the remaining 2 tbsp lime juice and 2 tbsp fresh cilantro.
  4. Divide the rice between two bowls, top with the veggie fajitas and avocado.

Recipe Video