Mexican Veggie Fajita Bowl With Cilantro-Lime Salsa
20m prep 15m cook 1h 20m ready
A plant-based fajita bowl with marinated vegetables, spiced chickpeas, and a bright cilantro-lime salsa. It's a satisfying and flavorful meal that comes together with a little planning.
Ingredients
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 red onion sliced
- 1 medium zucchini cut into half-moons
- 2 tbsp avocado oil
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic grated
- 1 tsp ground sweet paprika
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp avocado oil
- 2 cup cooked chickpeas
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp freshly squeezed lime juice
- 1/2 cup fresh cilantro chopped
- 1 cup tortilla chips
- 1 medium avocado sliced
- 0.5 medium lime halved
- 3/4 cup Cilantro-Lime Salsa
- 1/2 cup diced tomato
- 1/4 cup fresh cilantro minced
- 2 tbsp red onion diced
- 2 tbsp seeded jalapeño pepper diced
- 1 tbsp freshly squeezed lime juice
- 1 tbsp extra-virgin olive oil
- 1 clove garlic minced
- 1/2 tsp ground cumin
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 23 of 34 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 398 mg
- Iron: 5.45 mg
- Magnesium: 154 mg
- Phosphorus: 514 mg
- Potassium: 1768 mg
- Zinc: 3.46 mg
Let's Cook
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Step 1.
In a container with a lid, combine sliced green bell pepper, red bell pepper, red onion, and zucchini. In a small bowl, whisk together 2 tablespoons avocado oil, 1 tablespoon lemon juice, grated garlic (or ¼ teaspoon garlic powder), 1 teaspoon sweet paprika, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Pour the marinade over the vegetables, stir to coat, cover, and set aside for at least 45 minutes.
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Step 2.
While the vegetables marinate, make the cilantro-lime salsa: In a small bowl, combine ½ cup diced tomato, ¼ cup minced cilantro, 2 tablespoons diced red onion, 2 tablespoons diced seeded jalapeño, 1 tablespoon lime juice, 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon cumin, and a pinch each of salt and pepper. Mix well, cover, and refrigerate until serving. Taste and adjust seasoning if desired.
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Step 3.
In a medium skillet over medium heat, warm 1 tablespoon avocado oil. Add 2 cups cooked chickpeas, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for 5 to 7 minutes, stirring occasionally, until chickpeas are soft. Turn off heat, drizzle with 1 teaspoon lime juice, and stir well.
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Step 4.
In a medium skillet over high heat, add the marinated vegetables. Cook, stirring occasionally, until lightly charred, 3 to 5 minutes.
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Step 5.
Assemble each bowl with half of the chickpeas, half of the fajita vegetables, ¼ cup chopped fresh cilantro, ½ cup tortilla chips (if using), and half of a sliced avocado. Garnish each bowl with a lime wedge and serve with the cilantro-lime salsa.
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