Veggie Fajita Rice Bowl with Black Beans
A colorful and nutritious Veggie Fajita Rice Bowl featuring fresh vegetables, hearty black beans, and rice, perfect for a quick and delicious meal.
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.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store components separately for best freshness and texture. Adjust the spice level as desired, and feel free to swap ingredients for variety.