Easy Vegetarian Fajita Bowl Recipe With Sweet Potato
This Vegetarian Fajita Bowl recipe is easy to prepare and customizable for the whole family! Simply bake the veggies and assemble the bowls!
Ingredients
- 2 cups cooked brown rice
- 3 bell peppers, sliced (I like using a red, orange, and a yellow bell pepper)
- 1 yellow onion, sliced
- 1 cup sweet potato, peeled and diced
- 3 teaspoons taco seasoning
- 2 tablespoons avocado oil
- 1 (15 ounce) can pinto beans, drained and rinsed (add more beans if desired)
- 1 cup romaine lettuce, shredded
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss bell pepper, onion, and sweet potato with avocado oil and taco seasoning.
- Transfer veggies to the prepared baking sheet and roast in the oven for 25 minutes or until sweet potatoes are soft when pierced with a fork.
- When the veggies are nearing the end of their cooking time, warm the beans and rice (separately) in the microwave or in a small pot and prepare any toppings for the fajita bowls.
- Assemble each bowl by layering cooked rice, roasted veggies, beans, shredded lettuce, and cheese. Then add any of your favorite toppings and serve!
Notes
Topping Ideas: Dollop of guacamole, hot sauce, salsa, pico de gallo, cilantro, sour cream (or use plain yogurt instead!), cherry tomatoes, a squeeze of fresh lime juice, and/or pickled red onions.
Storage: Store leftovers, without any toppings that don’t reheat well, like guacamole or lettuce, in an airtight container in the fridge for 3-4 days. Warm leftovers in a microwave-safe bowl until heated through, about 1-1.5 minutes, and then add toppings of choice.
Calories: 438kcal, Carbohydrates: 55g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 28mg, Sodium: 500mg, Potassium: 762mg, Fiber: 10g, Sugar: 8g, Vitamin A: 8826IU, Vitamin C: 118mg, Calcium: 286mg, Iron: 3mg
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