Vegetarian Fajita Rice Bowl with Peppers and Black Beans

Bright, spiced vegetables are sautéed and piled over cilantro-lime rice, finished with creamy avocado for a quick, flavorful Veggie Fajita Rice Bowl that’s naturally vegan and gluten free.

Hello — this Veggie Fajita Rice Bowl is a simple, satisfying meal that comes together in minutes. If you love fajitas but want something lighter and meat-free, this bowl delivers the same bold flavors using sautéed peppers, onions and mushrooms. The vegetables are seasoned with warming spices and bright lime, then served over cilantro-lime rice and topped with sliced avocado for creaminess.

This recipe is intentionally flexible. Use white rice, brown rice, quinoa, or cauliflower rice depending on your preference or dietary needs. You can also customize toppings: add black beans or a fresh salsa for extra protein, or a sprinkle of cheese if you aren’t keeping the meal vegan. The vegetables are the highlight, so choose colorful bell peppers for the best visual and flavor impact.

Ingredients

• 1 tablespoon olive oil
• 2 cups bell pepper, sliced (mixed colors if possible)
• 1 cup red onion, sliced
• 1 cup baby bella mushrooms, sliced
• 2 cloves garlic, minced
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon sea salt, or to taste
• 4 tablespoons fresh lime juice (about 2 limes), divided
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, thinly sliced

Note: If you don’t already have cooked rice on hand, start by cooking it so it’s ready when the vegetables are finished. Plain white rice or a cilantro-lime rice will both work well; you can add the lime juice and cilantro to the rice at the end for extra flavor.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced bell peppers and red onion. Sauté for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and get some color.
2. Add the sliced mushrooms, minced garlic, ground cumin, chili powder, paprika, sea salt and 2 tablespoons of the lime juice. Stir to combine and cook for an additional 2–3 minutes, until the mushrooms have softened and the spices are fragrant. Remove the skillet from the heat and set the vegetables aside.
3. Toss the cooked rice with the remaining 2 tablespoons of lime juice and the chopped cilantro. Taste and adjust seasoning with salt or more lime if desired.
4. Divide the cilantro-lime rice between two bowls. Top each bowl with a generous portion of the sautéed fajita vegetables and finish with thinly sliced avocado.

Serve the bowls hot. These make a wonderful quick lunch or weeknight dinner — full of color, texture, and bright citrus flavor. Leftovers store well: separate rice and vegetables before refrigerating and reheat gently on the stove or in the microwave to preserve texture. The avocado is best added fresh right before serving.

Tips and Variations

• Make it heartier: add drained and rinsed black beans or cooked chickpeas for extra protein and fiber.
• Change the grain: swap in quinoa or a brown rice blend to increase whole-grain content and nuttier flavor.
• Spice level: add a pinch of cayenne or a drizzle of hot sauce to the veggies while cooking for more heat.
• Herb swap: if you don’t love cilantro, fresh parsley or chopped green onions also pair nicely with lime rice.

More bowl recipes

If you enjoy bowls like this, try other fresh bowl ideas for balanced weeknight meals:

• Thai Peanut Sweet Potato Buddha Bowls
• Bruschetta Grilled Chicken Zoodle Bowls
• Mexican Vegan Sweet Potato Quinoa Bowls
• Grilled Sausage Potato Pepper Bowls
• Carne Asada Bowls
• Vegetarian Burrito Bowls

If you make this Veggie Fajita Rice Bowl, snap a photo and share it with the hashtag #WBRecipes — it’s always fun to see how people customize these bowls.

Nutrition Facts (per serving)

• Calories: 531 kcal
• Carbohydrates: 75 g
• Protein: 10 g
• Fat: 23 g
• Saturated Fat: 3 g
• Sodium: 615 mg
• Potassium: 1170 mg
• Fiber: 12 g
• Sugar: 11 g
• Vitamin A: 5325 IU (approx.)
• Vitamin C: 216.2 mg
• Calcium: 69 mg
• Iron: 2.4 mg