Loaded Fajita Bowl
A customizable rice bowl with seared protein, charred peppers and onions, and toppings. Build-your-own format with swappable proteins, vegetables, and grain bases.
Ingredients
Method
Slice the protein thin (about 1/4 inch). Slice bell peppers into strips and red onion thin. Pat protein dry with paper towels.
Heat oil in a large skillet over medium-high heat until shimmering. Add protein and cook 3–4 minutes until lightly browned; transfer to a plate.
Add peppers and onion to the same skillet. Cook 5–7 minutes, stirring often, until vegetables are tender and charred at the edges.
Return protein to the skillet. Sprinkle fajita seasoning, salt, and black pepper over. Toss to coat evenly. Cook 1 minute more until fragrant. Finish with lime juice.
Divide warm grain base between two bowls. Top with the protein-vegetable mixture.
Arrange sliced avocado, queso fresco, and salsa on top. Garnish with fresh cilantro.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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