Vegetarian Chicken Fajita Bowl
Packed with bold Tex-Mex flavors and wholesome ingredients, this Vegetarian Chicken Fajita Bowl is a vibrant, nutritious twist on a classic favorite. Juicy vegetarian chicken strips are seasoned with zesty fajita spices and cooked alongside a colorful medley of sautéed bell peppers, red onion, and garlic for a smoky, savory flair. Served over a hearty base of brown rice infused with vegetable broth and paired with protein-packed black beans, this dish is a satisfying and well-rounded vegetarian meal. Finished with creamy avocado, fresh cilantro, and a squeeze of lime, every bite bursts with freshness and flavor. Perfect for meal prep or a quick weeknight dinner, this recipe is both easy to make and endlessly customizable. Whether you're a fan of plant-based eating or simply seeking a delicious, meat-free alternative, this vegetarian fajita bowl has everything you crave in one vibrant dish!
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Recipe Information
Ingredients
- 12 ounces Vegetarian chicken strips
- 3 tablespoons Olive oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 2 Garlic clove
- 2 tablespoons Fajita seasoning
- 2 cups Brown rice
- 4 cups Vegetable broth
- 1 cup Black beans
- 0.5 cup Fresh cilantro
- 1 Lime
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 Avocado
Instructions
Slice the red, green, and yellow bell peppers into thin strips. Peel and slice the red onion into thin wedges.
Mince the garlic cloves finely.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the minced garlic, bell pepper strips, and onion wedges to the skillet. Sauté for about 5-7 minutes until the vegetables are tender-crisp.
Remove the vegetables from the skillet and set aside. Return the skillet to the heat, adding another tablespoon of olive oil.
Add the vegetarian chicken strips to the skillet and sauté for about 5 minutes until golden brown.
Sprinkle the fajita seasoning over the chicken strips. Return the cooked vegetables to the skillet, mixing well to coat everything evenly with the seasoning. Cook for another 2 minutes.
In a medium saucepan, bring the vegetable broth to a boil. Add the brown rice and reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
While the rice is cooking, rinse and drain the black beans.
Once the rice is done, combine it with the black beans, a pinch of salt, and chopped fresh cilantro.
Cut the lime into wedges and dice the avocado into cubes.
To assemble the bowls, divide the rice and bean mixture among four bowls.
Top each bowl with the vegetable chicken fajita mixture.
Garnish with fresh avocado cubes, cilantro, and a squeeze of lime juice.
Season with salt and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6944 mg | 302% | |
| Total Carbohydrate | 298.7 g | 109% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 37.7 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4939 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
