Fajita Buddha Bowl Recipes

FAJITA IN A BOWL

Steps:

• In a small bowl, mix brown sugar, chili powder and salt. Rub onto both sides of steak., Place peppers and onion on a grilling grid; place on grill rack over medium heat. Grill, covered, until crisp-tender, stirring occasionally, 9-11 minutes; add tomatoes during the last 2 minutes. Remove from grill., Place steak and corn directly on grill rack; close lid. Grill steak until a thermometer reads 135° for medium-rare, 8-10 minutes on each side; grill corn until lightly charred, turning occasionally, 10-12 minutes., Divide greens and cilantro among 4 bowls. Cut corn from cobs and thinly slice steak across the grain; place in bowls. Top with vegetables; drizzle with vinaigrette. If desired, serve with cheese, lime and tortillas.

FAJITA BUDDHA BOWL

Steps:

• Heat coconut oil in a skillet over medium heat; add frozen bell peppers, frozen corn, salt, and black pepper. Cook and stir until heated through, 5 to 7 minutes.
• Divide refried beans, brown rice, and bell pepper-corn mixture evenly between 2 bowls. Top each with 2 tablespoons of guacamole.

BUDDHA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth is absorbed, 15 to 20 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Spread sweet potato and red onion onto a baking sheet. Drizzle 1 tablespoon olive oil over mixture and season with salt and pepper; toss to coat.
• Bake in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir 2 cloves garlic and ginger until fragrant, about 1 minute. Add chicken and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.
• Whisk 1 garlic clove, lime juice, peanut butter, soy sauce, and honey together in a bowl. Whisk 1 tablespoon olive oil and sesame oil into mixture until dressing is smooth.
• Divide quinoa among bowls; top with chicken, sweet potato mixture, spinach, and avocado. Sprinkle cilantro and sesame seeds over the top and drizzle dressing over each bowl.

CAULIFLOWER RICE AND BEANS FAJITA BOWLS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil, ensuring the foil goes up the sides of the sheet to catch all the juices.
• Combine cauliflower, red bell pepper, red onion, olive oil, garlic, fajitas seasoning, cumin, and salt in a large bowl; stir until coated. Spread vegetable mixture onto the prepared baking sheet.
• Roast in the preheated oven for 15 minutes; stir and continue roasting until tender and lightly browned, about 15 minutes more.
• Top vegetable mixture with pinto beans, cotija cheese, cilantro, pepitas, green onions, and lime juice. Spoon into 4 serving bowls.

PORTOBELLO FAJITA BOWL MEAL PREP RECIPE BY TASTY

Steps:

• Slice the stem off of the peppers so that they will stand steadily when flipped upside down. Slice the peppers into quarters from the bottom to the top around the core and seeds. Slice each quarter into 1-inch (2 ½ cm) thick slices. Transfer to a large bowl.
• Add ½ teaspoon salt, ¼ teaspoon cumin, ½ teaspoon smoked paprika, 1 teaspoon chili powder, and ½ teaspoon red pepper flakes. Toss to coat the peppers evenly in the spices and set aside.
• Remove the stems from the portobello mushrooms and slice into 1-inch-wide (2 cm) pieces, then transfer a large bowl.
• Add the remaining ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon cumin, and ½ teaspoon red pepper flakes. Toss to coat the mushrooms evenly in the spices and set aside.
• Thinly slice the onion.
• Heat oil in a large cast-iron pan over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and bell peppers, and cook for about 5 more minutes, stirring constantly until peppers are tender. Remove the pepper and onion mixture from the pan and set aside.
• Add the mushrooms to the skillet and cook until the mushrooms are tender, stirring constantly, about 5 minutes
• Divide the brown rice between 4 food storage containers. Top each container with pico de gallo, black beans, corn, cheddar cheese, the cooked bell peppers and onions, and the sliced portobello. Garnish with an avocado slice, a lime wedge, and cilantro.
• Store in the refrigerator for up to 4 days.
• Enjoy!