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!
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 tablespoon 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 (approximately 2 limes) – divided
- 2 cups cooked rice*
- 2 tablespoons 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, cook for 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tablespoons lime juice.
Cook 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 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
Video
Ingredients
- 1 tablespoon olive oil
- 2 cups bell pepper, sliced
- 1 cup red onion, sliced
- 1 cup baby bella mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- 4 tablespoons fresh lime juice, approximately 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 tablespoons fresh chopped cilantro
- 1 avocado, thinly sliced
Instructions
- Heat the olive oil in a large skillet on the stove over medium-high heat. When hot, add the bell pepper and onion, cook for 4-5 minutes, then add the baby bella mushrooms, garlic, cumin, chili powder, paprika, sea salt and 2 tablespoons lime juice.
- Cook 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.
- Divide the rice between two bowls, top with the veggie fajitas and avocado.
Nutrition Facts
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