Veggie Fajita Rice Bowl with Black Beans
If you’re looking for a dish that’s as colorful as it is delicious, you’ve found it! The Veggie Fajita Rice Bowl with Black Beans is a fantastic way to incorporate a rainbow of fresh vegetables into your meal while enjoying the hearty goodness of black beans and rice. This dish is not only visually appealing, but it’s also packed with protein, fiber, and a whole lot of flavor, making it the perfect choice for a quick lunch or dinner.
Why Make This Recipe
Creating a Veggie Fajita Rice Bowl is an excellent opportunity to get creative in the kitchen! Not only does it allow you to use up any leftover vegetables in your fridge, but it also provides a nutritious, satisfying meal that’s ready in no time. You can customize the flavors, spice levels, and toppings according to your preferences, making it a versatile option for everyone, including vegetarians and vegans. Plus, who doesn’t love the smoky, savory flavors of fajitas combined with the richness of black beans?
How to Make Veggie Fajita Rice Bowl with Black Beans
Ingredients:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 medium zucchini (halved & sliced)
- 1 small red onion (sliced)
- 1 cup corn kernels (fresh or frozen)
- 1 1/2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & pepper to taste
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 large avocado (sliced or cubed)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Optional toppings: salsa, shredded cheese, Greek yogurt, hot sauce
Directions:
- Roast or Sauté the Veggies: Toss the sliced peppers, onion, zucchini, and corn with olive oil and spices. You can choose to roast them in the oven at 425°F (220°C) for 20–25 minutes until slightly charred, or sauté them in a skillet over medium-high heat for 10–12 minutes until they’re tender and lightly caramelized.
- Warm the Beans: Heat the black beans in a small saucepan with a pinch of cumin and salt, or microwave them for 1–2 minutes until warm.
- Build Your Bowl: Start with a base of rice, add the fajita veggies, spoon over the black beans, top with avocado, sprinkle on some cilantro, and finish with a squeeze of lime juice and your choice of optional toppings.
How to Serve Veggie Fajita Rice Bowl
Serve your Veggie Fajita Rice Bowl warm, garnished with fresh cilantro and lime wedges on the side. This dish pairs beautifully with a dollop of Greek yogurt or a splash of salsa for added flavor. Enjoy it as a main dish or as a delightful side!
How to Store Veggie Fajita Rice Bowl
Leftover Veggie Fajita Rice Bowl can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through. It’s best to store the components separately, such as the rice, veggies, and toppings, to maintain freshness and texture.
Tips to Make Veggie Fajita Rice Bowl
- Adjust the Spice: If you like things spicy, consider adding jalapeños or a drizzle of chipotle crema to the bowl.
- Meal Prep Friendly: Prepare all the components ahead of time and store them separately. Assemble your bowl right before eating to enjoy fresh flavors.
- Swap Ingredients: Don’t hesitate to substitute the rice for quinoa or cauliflower rice if you’re looking for a lower-carb option.
Variation
Feel free to customize your Veggie Fajita Rice Bowl with your favorite seasonal veggies, and add proteins like grilled chicken, shrimp, or tofu for a heartier meal. You can also experiment with different beans or grains!
FAQs
-
Can I make this recipe vegan?
Absolutely! This recipe is already vegan-friendly as it uses plant-based ingredients. Just skip the optional dairy toppings! -
What can I serve with the Veggie Fajita Rice Bowl?
This dish is versatile and can be served alongside a fresh salad, tortilla chips, or even a spicy soup for a complete meal. -
Can I freeze leftovers?
While it’s best enjoyed fresh, you can freeze the components (veggies and rice) for up to a month. Just make sure to freeze them separately from the avocado and any garnishes.
Enjoy creating this delightful Veggie Fajita Rice Bowl with Black Beans and savor every delicious bite!
Veggie Fajita Rice Bowl with Black Beans
Ingredients
For the Fajita Veggies
- 1 large red bell pepper (sliced)
- 1 large yellow bell pepper (sliced)
- 1 medium zucchini (halved & sliced)
- 1 small red onion (sliced)
- 1 cup corn kernels (fresh or frozen)
- 1.5 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- to taste Salt & pepper
For the Bowl Assembly
- 2 cups cooked rice (white, brown, or cilantro-lime)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 large avocado (sliced or cubed)
- to taste Fresh cilantro (for garnish)
- to taste Lime wedges (for serving)
Optional Toppings
- to taste salsa
- to taste shredded cheese
- to taste Greek yogurt
- to taste hot sauce
Instructions
Preparation of Veggies
- Toss the sliced peppers, onion, zucchini, and corn with olive oil and spices.
- You can roast them in the oven at 425°F (220°C) for 20–25 minutes until slightly charred, or sauté them in a skillet over medium-high heat for 10–12 minutes until they're tender and lightly caramelized.
Heating Beans
- Heat the black beans in a small saucepan with a pinch of cumin and salt, or microwave them for 1–2 minutes until warm.
Assembly
- Start with a base of rice, add the fajita veggies, spoon over the black beans, top with avocado, sprinkle on some cilantro, and finish with a squeeze of lime juice and your choice of optional toppings.
