Vegetarian Fajita Bowls With Cilantro Lime Rice

Bring the bold, smoky flavors of fajitas to your table—no grill or meat required. These vegetarian fajita bowls with cilantro lime rice are layered with sautéed bell peppers, red onion and hearty portobello mushrooms, all seasoned with zesty taco spices. Sweet corn and chili-kissed black beans add texture and flavor while fluffy basmati rice gets a fresh twist with lime juice and cilantro. Topped with creamy avocado and a dollop of sour cream, these bowls are satisfying, wholesome and perfect for a vibrant weeknight meal or make-ahead lunch.

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Vegetarian Fajita Bowls With Cilantro Lime Rice

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8

Calories 362 kcal

Ingredients

Vegetables

• 2 bell peppers sliced
• 1 large red onion sliced
• 2 portobello mushrooms cleaned and sliced
• 1 Tbsp. avocado oil
• 1 tsp. salt
• 1 Tbsp taco seasoning

Corn

• 2 cups corn fresh or frozen
• 3 cups water
• 1/2 tsp. salt

Black beans

• 2 15 oz. cans black beans, rinsed and drained
• 1 tsp. salt
• 1 tsp. chili powder

Cilantro lime rice

• 2 cups Basmati rice
• 2-1/2 cups water
• 1 Tbsp. avocado oil
• 1 tsp. salt
• 1/2 cup lime juice
• 1/2 cup finely chopped cilantro

For serving

• 3 cups chopped lettuce optional
• 4 Tbsp. sour cream
• 2 avocados sliced

Instructions

Vegetables

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.
2. In large bowl, toss bell peppers, red onion and mushrooms with oil, salt and taco seasoning.
3. Spread vegetables in single layer on baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until tender and slightly charred. Set aside.

Cilantro lime rice

1. Rinse rice under cold water until water runs clear. Drain well.
2. Turn on Instant Pot and select sauté setting.
3. Add avocado oil and rinsed rice. Sauté for 3–4 minutes, stirring frequently, until lightly toasted.
4. Add water and salt. Stir to combine.
5. Close lid, set valve to sealing and cook on high pressure for 3 minutes.
6. Let pressure release naturally for 10 minutes and carefully release any remaining pressure.
7. Fluff rice with fork, stir in lime juice and chopped cilantro. Set aside.

Corn

1. Bring 3 cups of water to boil.
2. Add corn and cook for 5–7 minutes until tender.
3. Drain and season with salt to taste. Set aside.

Black beans

1. In small saucepan, combine black beans, salt and chili powder.
2. Cook over medium heat until warmed through. Set aside.

Assembly

1. Start with bed of chopped lettuce in each bowl.
2. Add scoop of cilantro lime rice.
3. Top with roasted vegetables, corn and black beans.
4. Add sliced avocado.
5. Finish with dollop of sour cream, if desired.

Recipe Notes

Get these ingredients and more at Vitacost.

Nutrition Facts

Vegetarian Fajita Bowls With Cilantro Lime Rice

Amount Per Serving

Calories 362 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g10%

Trans Fat 0.001g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 4mg1%

Sodium 893mg37%

Potassium 623mg18%

Carbohydrates 56g19%

Fiber 7g28%

Sugar 6g7%

Protein 7g14%

Vitamin A 1575IU32%

Vitamin C 52mg63%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.