These Veggie Fajita Burrito Bowls with Charred Jalapeño Cashew Queso are a plant based, vegan burrito bowl filled with brown rice, black beans, fajita veggies, and avocado! They’re drizzled with a super flavorful charred jalapeño cashew queso, and then finished with a little cilantro and lime!
Remember this cashew queso from Monday? I couldn’t get enough of it, so I decided to create another recipe with it, and here we are! It’s such a versatile dip, drizzle, spread, or whatever you want to use it for! But my personal favorite (after eating it with chips of course), is generously drizzled over a loaded burrito bowl. Mexican food forever has my heart!
These burrito bowls are vegan, but they’re just as delicious with a little chicken, steak, or shrimp added to them. I’ll leave that up to you! I wouldn’t be against adding a little shredded cheese too! Basically, make this your own, and build your own perfect bowl!
My only requirement is that you drizzle this deliciousness over your bowl!
These are my absolute favorite fajita veggies, and I always season them with a little chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. I like to cook them down quite a bit. They’re the only type of veggies I don’t want to have a crunch! I love when fajita veggies get cooked down to the point where they’re almost jammy. Sooooo good.
I like to use brown rice for a base, but you can use white rice, quinoa, or cauliflower rice! Same goes for the beans. I love black beans, but you could use pinto, or even refried. Make these your own!
These would also be super fun to make a burrito bar out of. Set up all your toppings, and have people go through the line! The topping possibilities for these are really endless. You could do guac instead of avocado, add some pico, pickled onions, or shredded lettuce!
Another thing I like to do to the rice, is stir in a squeeze of lime and a good handful of chopped cilantro, to make a simple cilantro-lime rice. Totally optional but really delicious.
And I hope you guys aren’t sick of the cashew queso after this, because I have another one coming next month that uses the cashew queso! And probably more, to be honest.
I really truly can’t get enough of it!
And I hope you guys love it just as much as I do!
I mean, how could you not?! The creaminess is out.of.control.
Veggie Fajita Burrito Bowls with Charred Jalapeño Cashew Queso
These Veggie Fajita Burrito Bowls with Charred Jalapeño Cashew Queso are a plant based, vegan burrito bowl filled with brown rice, black beans, fajita veggies, and avocado! They're drizzled with a super flavorful charred jalapeño cashew queso, and then finished with a little cilantro and lime!
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1/2 of a medium-large yellow onion, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- brown rice for serving*
- 1 (15.5 ounce) can black beans, drained and rinsed*
- 1 avocado, cut into chunks
- cashew queso for serving
- chopped cilantro for serving
- thinly sliced jalapeño for serving (optional)
- lime wedges for serving
Heat the olive oil in a large skillet over medium-high heat. Add the peppers, onions, chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt, and sauté for 10 minutes or until veggies are tender.
To assemble the bowls, top your brown rice with the fajita veggies, a scoop of black beans, avocado, a generous drizzle of cashew queso, a generous sprinkle of chopped cilantro, some thinly sliced jalapeño if desired, and a squeeze of lime. Serve!
*I love serving these over brown rice, but you can certainly sub white rice, quinoa, or cauliflower rice!
*I love to use black beans here, but pinto beans or refried beans would work beautifully as well!
*You can add chicken, steak, or shrimp to bulk up the protein a bit too!
*When I make my rice, I always season the water with about 1/2 teaspoon of salt, and when it's finished cooking, I like to add 1/4 cup chopped cilantro, a little bit of lime zest and the juice of half a lime (for 1 cup rice).