fajita bowls

With simple make ahead ideas like these Fajita Meal Prep Bowls, eating great all week is as easy as opening the fridge to grab a dish!

Fajita Bowls (Meal Prep)

rice

chicken breasts (about 3)

bell peppers (any color)

onion

olive oil

salsa

chili powder

cumin

garlic powder

oregano

black pepper

seasoning salt

cheddar cheese

Tomatoes

Green Onions

Salsa

Cilantro

Sour Cream

Avocado

Lime

Preheat oven to 425°F.

In a small bowl, combine olive oil and seasonings. Set aside.

Cut chicken into 1″ pieces. Toss with half of the olive oil mixture.

Cut bell peppers into strips and cut onions into thin slices. Toss vegetables with remaining olive oil mixture.

Place on a parchment lined pan and bake 20-22 minutes, or until cooked through, stirring after 10 minutes.

Serve with desired toppings or follow meal prep instructions below.

Lay out 6 containers (I use these). Place ½ cup rice in each container. Divide the rice, chicken, vegetables, cheese and salsa evenly between the containers.

Top with desired toppings and seal. Refrigerate up to 4 days or freeze.

To reheat, microwave 2.5 minutes (or 3.5 minutes if frozen).

MEAL PREP

 Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!

Steak Fajita Bowls with Garlic Lime Rice

butter

parboiled rice (see notes)

garlic

chicken broth

salt (optional)

lime juice

cilantro (optional)

recipe prepared steak fajitas

FOR THE GARLIC LIME RICE: Rince the rice...

FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.

ASSEMBLE: Arrange the rice and steak in a...

ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!

Mexican rice bowls featuring Cilantro Lime Brown Rice and a saucy fajita mixture! Quick to make, healthy and packed with flavor!

Mexican Rice Bowls

bell pepper, diced

white onion

diced tomatoes in juice (15 ounces)

chicken

Navy

cornstarch

water

Salt and black pepper

recipe Cilantro Lime Brown Rice or Mexican Cauliflower Rice

avocado, diced

Fresh cilantro and lime wedges,

Heat oil in a large sauté pan over medium heat. Add pepper and onion and cook until softened and starting to brown, 5–8 minutes. 

Add garlic and cumin and cook 30 seconds. Stir in tomatoes and chicken or turkey (depending on what you’re using) and cook until heated through, 3–5 minutes; stir in beans. 

Whisk together water and cornstarch, stir cornstarch slurry into tomato mixture, bring to a simmer and cook until thickened, about 2 minutes; season with salt and pepper to taste. 

Serve chicken and veggie mixture over Cilantro Lime Brown Rice and top with diced avocado, cilantro and lime wedges.

So flavorful and delicious, a perfect weeknight dinner for my family!

Made this for Cameron the other night and he loved it!! Will be making again, thank you!!

The absolute BEST Steak Fajitas you&#x27;ve ever had! This is my take on the tex-mex steak fajitas. Marinated for hours in lime juice, garlic, and cumin -- so good you&#x27;ll never use another recipe again!

The BEST Steak Fajitas

pineapple juice (no sugar added)

Worcestershire sauce

EACH: ground cumin AND chili powder

EACH: kosher salt AND smoked paprika

EACH: black pepper AND red pepper

cilantro

oil (high heat)

white onions, sliced

poblano, ribs and seeds removed then sliced

2-3 bell peppers, thinly sliced (any color you please!)

STEAK MARINADE: Combine the ingredients for the marinade...

STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 2-4 hours and ideally overnight. Remove from the refrigerator 30 minute prior to cooking.

Set a large cast iron skillet or pan...

Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and fry on each side for about 3-5 minutes or longer if you'd like it more done. Feel for desired firmness. The 3 minutes/side will yield a medium rare doneness. If the pan becomes too hot, reduce the heat to medium high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. I like to do so on an angle so the meat slices are tender and thin.

FAJITA VEGGIES: Add the remaining tablespoon of oil...

FAJITA VEGGIES: Add the remaining tablespoon of oil to the pan over high heat, add in the onions, poblano, and bell peppers. Let the veggies begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with a pinch of salt and pepper. [b]If your pan is small, cook the veggies in a few batches so they don't steam.[/b]

ASSEMBLY: Serve them in tortillas or on rice...

ASSEMBLY: Serve them in tortillas or on rice bowls topped with your favorite toppings!

Do you crave some good Mexican-inspired food, but are you sick of the traditional fajitas? Or are you looking for a lighter alternative that doesn&#039;t involve the use of tortillas? My Veggie Fajita Bowls are perfect for you!

Veggie Fajita Bowl with Soy Curls and Cilantro Lime Rice

oz Soy curls

Black beans (low sodium)

Salsa ( restaurant style)

Vegetable broth (or beef broth)

Lime, juice

Salad greens

tbsp Avocado oil

tsp Tajin Classic Mexican Seasoning

½ tsp Cayenne (or less if sensitive to spice)

Garlic powder

Onion powder

tsp Cumin

Paprika

Chili powder

oz Mushrooms (sliced)

Yellow squash (quartered then diced)

Zucchini (quartered then diced)

Bell pepper (sliced)

Onion

Garlic

Lime juice

Prepared brown or wild rice

Avocado or guacamole

sauce

Greek yogurt (a sour cream substitute)

Pickled red onions

Lime wedges

Add soy curls, broth, salsa, and lime juice to a bowl. Soak at least 10 minutes.

Heat a large pan with a tablespoon of avocado oil.

Add the prepared veggies and cook until desired tenderness.

Put the cooked veggies in a bowl or heat another pan. Add another tablespoon of oil.

Drain the soy curls and add them to the hot pan.

Drain and add the black beans.

Add all of the seasonings and stir to combine.

Reduce the heat and simmer until much of the liquid has evaporated.

Meanwhile, stir the chopped cilantro, juice of one lime, and quarter teaspoon salt into the rice and combine.

To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy curls. Optionally top with the &quot;optional toppings&quot; above. Enjoy!

Top 5 fajita bowls recipes from across the web

The most viewed fajita bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fajita Bowls (Meal Prep)

Steak Fajita Bowls with Garlic Lime...

Mexican Rice Bowls

The BEST Steak Fajitas

Veggie Fajita Bowl with Soy Curls a...

Top 5 fajita bowls recipes from across the web

The most viewed fajita bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fajita Bowls (Meal Prep)

Steak Fajita Bowls with Garlic Lime...

Mexican Rice Bowls

The BEST Steak Fajitas

Veggie Fajita Bowl with Soy Curls a...

The most viewed fajita bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine