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Fresh Fajita Vegetable Bowl

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A quick and easy recipe featuring smoky, crispy grilled veggies tossed with a zesty fajita seasoning, served over a wholesome base of brown rice or quinoa with fresh toppings and a tangy lime-garlic dressing.

Ingredients

Scale
  • 2 medium bell peppers (red, yellow, or orange), sliced into strips
  • 1 large red onion, sliced into rings
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 8 oz button mushrooms, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup black beans, rinsed and drained
  • 1 ripe avocado, sliced or diced
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1 lime, cut into wedges
  • 1/2 cup cherry tomatoes, halved
  • Optional: crumbled queso fresco or shredded cheddar cheese
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/2 tsp honey or agave syrup
  • Salt and pepper, to taste

Instructions

  1. Wash and slice bell peppers, onion, zucchini, yellow squash, and mushrooms into uniform slices about 1/2 inch thick.
  2. In a large mixing bowl, whisk together olive oil, smoked paprika, ground cumin, chili powder, salt, and pepper.
  3. Add sliced veggies to the bowl and toss until each piece is lightly coated with the seasoning mixture.
  4. Preheat grill or grill pan over medium-high heat until hot, about 5 minutes.
  5. Arrange veggies in a single layer on the grill and cook for 3-4 minutes on each side until tender with a slight char.
  6. While veggies grill, cook rice or quinoa according to package instructions (about 20 minutes) and fluff with a fork.
  7. In a small bowl or jar, whisk together lime juice, olive oil, minced garlic, honey, salt, and pepper to make the dressing.
  8. Assemble bowls by starting with warm rice or quinoa, then add black beans and top with grilled veggies.
  9. Add fresh toppings: diced avocado, cherry tomatoes, cilantro, and drizzle with lime-garlic dressing. Sprinkle cheese if desired.
  10. Serve immediately with lime wedges on the side.

Notes

Do not overcrowd the grill pan; grill in batches if needed. Use tongs to flip veggies gently. Lower heat if peppers blacken too much. Rest grilled veggies for a minute before assembling. For vegan version, skip cheese or use plant-based alternative. Swap brown rice for cauliflower rice for low-carb option.

Nutrition

Keywords: fajita, vegetable bowl, grilled veggies, healthy dinner, quick recipe, vegan, gluten-free

Find it online: https://flurpchef.com/fresh-fajita-vegetable-bowl-recipe-easy-crispy-grilled-veggies-guide/