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  • Writer's pictureJessica Larit

Vegetable Fajita Bowl!

This is one of my favorite weeknight dinners! It is packed with fresh vegetables, quinoa, avocado, and more! This delicious, healthy, and flavorful meal can be ready and on the table in 20 minutes!


-1 cup quinoa

-1 cup chicken broth

-1 green pepper (sliced)

-1 red pepper (sliced)

-1 yellow pepper (sliced)

-2 jalapeños (sliced)

-1 small red onion (sliced)

-Black beans


-Mexican cheese (shredded)

-3 tablespoons extra virgin light olive oil

-Juice from 1/2 lime

-2 teaspoons chili powder

-1 teaspoon paprika

-1 teaspoon cumin

-1/2 teaspoon garlic powder

-1/4 teaspoon cayenne pepper

-1/4 teaspoon ground pepper

-1/4 teaspoon salt

-Hot sauce

Next Step:

-Add the quinoa and chicken broth to a small pot on the stovetop. Bring it to a boil and then simmer covered. Let cook for 14-15 minutes. Then fluff and remove from heat.

-While the quinoa is cooking, chop up all of your peppers and onions. Set aside.

-In a small cup add the olive oil, lime juice, chili powder, paprika, cumin, garlic powder, cayenne pepper, ground pepper, and salt. Mix to combine.

-On medium heat add the peppers and onions to a frying pan. Once the peppers and onions start to sear pour the olive oil mixture on top. Mix and cook for 5-7 minutes.

-Heat up the black beans.

-Slice the avocado.

-Once the quinoa is done, pour it over the peppers and onions. Add 1/2 of the black beans and mix.

-Spoon into a bowl and top off with Mexican cheese and avocado.

-Don't forget the hot sauce!


*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet

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