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!
Ingredients
- 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
Instructions
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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.
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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!
Recipe Notes
*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).