As if tacos/fajitas aren’t one of the yummiest foods (and most often eaten foods in my house!), I have yet another reason to love Mexican food. My no hassle, healthy and family approved Roasted Veggie Fajita Rice Bowls are just asking to be eaten. They are so easy to make, versatile (as in you can choose your favorite veggies and grains), and they make really delicious leftovers.
So here’s the scoop. Choose an assortment of your favorite veggies. My personal faves, and the ones I used in the recipe (see below) are sweet potatoes, assorted bell peppers and cauliflower. I’ve found that cauliflower makes an awesome addition to tacos, especially veggie tacos because it’s actually kind of hearty and takes on the flavors of whatever you’re cooking. And sweet potatoes are a family favorite in my house. My three-year-old doesn’t consider a taco an actual taco unless there are sweet potatoes present. And then bell peppers are a no-brainer when it comes to fajitas. I go for a couple of different color options just to keep things interesting and fun.
Then choose your grain. If you’re a quinoa lover, go for it. Buckwheat, brown rice, white rice. Whatever your heart desires. Cook up a batch and serve with a heaping helping of roasted veggies and you’re bowl is starting to look good! I’ve been so into white rice lately. I know what you’re thinking — why not choose brown rice or another whole grain? And honestly, I’m just kind of tired of brown rice lately — and a big batch of fluffy white rice makes me happy.
Don’t forget your protein. We love pinto beans so I added those to my sheet pan with veggies about five minutes before everything is done cooking. Just long enough to heat them through. You can totally use leftover chicken, cook up some shrimp or go for another type of bean.
Last, the toppings. You can choose whatever you want to add to your fajita bowl. My personal faves are shredded cheddar cheese, avocado, sour cream and maybe even a little pickled onions or cabbage for some zing. Then eat. That’s it.
And did I mention that clean up is a snap? Since all the veggies are roasted on the same sheet pan, just toss the parchment paper and clean up is essentially done.
If you follow me on social media you know how much I adore leftovers for lunch. And these fajita bowls make the easiest and tastiest leftovers around. I love adding some greens (arugula is a personal fave) to my bowl, then add my heated up leftovers on top. Give it a little stir and you have lunch ready in minutes. So simple. Healthy. Delicious. Does it get any better than that?
Recipes and directions below.
Roasted Veggie Fajita Rice Bowls
servings: about 6
INGREDIENTS
- 2 bell peppers, sliced thinly
- 1 large (or 2 small) sweet potatoes, peeled and chopped into small cubes
- 1 head of cauliflower, chopped into small florets
- 1 can pinto beans, drained and rinsed
- 2 Tbsp olive oil
- 1.5 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp garlic powder
- 2 cups cooked white rice (cook according to package directions)
- toppings: shredded cheddar cheese, cilantro, avocado, sour cream, pickled onion or cabbage
- arugula, optional
DIRECTIONS
Preheat oven to 375 degrees. Add chopped bell peppers, sweet potatoes and cauliflower to a parchment paper lined baking sheet. Drizzle with olive oil, sea salt, black pepper, chili powder, cumin and garlic powder (or taco/fajita seasoning of choice). Stir well to coat veggies evenly with oil and spices, but try to keep veggies as separate as possible from one another to allow for even cooking. Bake for 20 minutes. Meanwhile, cook your white rice (or grain of choice). After 20 minutes give the veggies a quick stir and put back in the oven for 10 minutes. After 10 minutes add beans to sheet pan and bake for additional 5 minutes to heat the bean through. Remove from oven. To serve, add white rice to a bowl (and a little fresh arugula if you’re feeling fancy) and top with assorted roasted veggies and beans. Add any additional toppings desired. Enjoy.
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