Fajita Veggie Burrito Bowls
These Fajita Veggie Burrito Bowls have rice, beans, seasoned fajita veggies, corn, tomatoes, avocado & a non-dairy yogurt cilantro sauce.
Equipment
Ingredients
FOR THE CILANTRO YOGURT DRESSING
- 1/2 cup non-dairy yogurt unsweetened
- 1/4 cup vegan mayo
- 1 jalapeño chopped
- 2 cloves garlic peeled
- 1/2 bunch cilantro
- 1-2 limes juiced
- 1 4-ounce can green chiles
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- salt to taste
FOR THE BURRITO BOWLS
- 2 tablespoons oil
- 2 bell peppers sliced
- 1 red onion sliced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 2 cups cooked rice
- 1 15-ounce can black beans drained and rinsed
- 1 cup corn
- 1 cup cherry tomatoes halved
- 2 small avocados sliced
- cilantro, lime wedges, jalapeño for serving
Instructions
- Add all of the yogurt dressing ingredients to a food processor or blender. Pulse until smooth. Taste and adjust seasonings as needed. Set aside.
- Heat the oil in a skillet over medium-high heat. Add the bell peppers, onion and dry seasonings. Toss to coat and cook until charred and tender (approx. 5 minutes). Remove from the heat.
- To serve, add rice to each bowl and top with fajita veggies, beans, corn, tomatoes and avocado. Drizzle with the dressing, top with cilantro and serve with lime wedges on the side.
Video
Nutrition
Calories: 542kcal | Carbohydrates: 69g | Protein: 13g | Fat: 25g