Fajita Veggie Bowl Recipe
Sautéed fajita veggies with hand-crafted guacamole, freshly made pico de gallo, chile corn salsa, salsa verde, black beans, and seasoned brown rice. Vegan.
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Ingredients
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Fajita Veggies
Guacamole
Pico de Gallo
Chile Corn Salsa
Salsa Verde
Black Beans and Rice
Method
Preparing Fajita Veggies
- 1
Sauté Fajita Veggies
In a large skillet, heat olive oil over medium heat. Add sliced bell peppers and onion. Sauté for about 5-7 minutes until they are tender. Add cumin, paprika, salt, and black pepper. Stir well and cook for another 2 minutes until spices are fragrant.
Making Guacamole
- 2
Preparing Pico de Gallo
- 3
Making Chile Corn Salsa
- 4
Combine Corn Salsa Ingredients
In a bowl, mix corn kernels, chopped jalapeños, lime juice, and salt. Stir to combine and set aside.
Preparing Salsa Verde
- 5
Blend Salsa Verde
In a blender, combine tomatillos, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.
Cooking Rice and Beans
- 6
Cook Brown Rice
In a pot, bring vegetable broth to a boil. Add brown rice and cumin. Reduce heat, cover, and simmer for about 30-35 minutes until rice is tender and liquid is absorbed.
- 7
Heat Black Beans
In a small saucepan, heat the cooked black beans over low heat until warmed through. Add a pinch of salt if desired.
