Charred Vegetable Fajita Bowl
A grilled vegetable bowl with charred peppers, onions, and squash served over rice or grains with fajita seasoning. Warm components assembled in a bowl with optional protein and toppings on the side.
Ingredients
Method
Cut bell peppers into 1-inch strips. Cut red onion into wedges or thick rings. Cut yellow squash into half-moons or lengthwise strips. Pat vegetables dry with paper towels.
In a small bowl, combine olive oil and fajita seasoning. Brush the mixture onto all vegetable pieces, coating evenly. Season with salt and pepper if desired.
Preheat grill or grill pan to medium-high heat (about 400°F). Arrange vegetables on the grill in a single layer.
Grill vegetables for 8–10 minutes, turning halfway through, until charred on the edges and tender. Work in batches if needed to avoid overcrowding.
While vegetables grill, prepare rice according to package directions if not already cooked. Keep warm.
Divide cooked rice evenly among four bowls. Top each with charred vegetables.
Garnish with cilantro, cotija cheese, pico de gallo, avocado slices, and a dollop of sour cream. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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