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!
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).