Grilled Veggie Fajita Bowls Recipe Full of Protein and Fiber

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Grilled veggie fajita recipes are a quick and like shooting fish in a barrel weeknight meal that the whole family unit volition love! This recipe is packed with vegetables and satisfying whole grains for a nutritious dinner. This delicious basin meal comes with an added bonus that creates tons of flavor: an easy homemade fajita seasoning.

The homemade fajita seasoning is what makes this grilled veggie fajita bowls so tasty. Non but are you avoiding preservatives that are found in most spice mixes, merely you can also adjust the seasoning alloy to suite your taste. Like more of a kick? Amp upward the spice. More than of a balmy spice? Omit the spicy ingredients completely.

In lodge to infuse the veggies with as much fajita flavor as possible, we take the spice mix and brand it into a moisture rub. This rub will coat every nook and cranny of the vegetables and add in tons of flavour.

Coated in our fajita seasoning, nosotros have some vegetables that add in a big nutritional punch.

Mushrooms are a smashing improver to fajitas, and also great for regulating so many of our body systems. Mushrooms can reduce inflammation, assistance us maintain a healthy weight, and prevent cancer. They also boost our immune system, which keeps u.s.a. from falling prey to a common cold or the flu.

Did you know that a serving of bell peppers has more vitamin C than an orangish? And this vitamin is essential for good health. It is important for our brain and nervous system wellness. It also supports collagen product which keeps our skin from premature crumbling.

When the summer heat hits, I dearest to move cooking exterior. It keeps the house from heating upwards, and works every bit an excuse to spend some more time outdoors. Plus, the high heat from the grill does a lot to add flavour to our veggies.

The places where the vegetables get charred, brings out their sweetness and flavour. It besides means that the veggies go directly onto the grill and not into a pan, aka ane less dish to wash later on the meal.

Ingredients to make the veggie fajita recipe:

• iii cups cooked brown rice
• 4 Portobello mushrooms
• 3 bell peppers
• 2 tablespoons chili powder
• 1 tablespoon cumin
• one tablespoon coconut saccharide
• i/2 tablespoon garlic powder
• one/2 tablespoon onion pulverization
• two teaspoons oregano
• 1 teaspoon smoked paprika
• ane teaspoon salt
• ane/ii loving cup avocado oil

Direction to prepare the veggie fajita:

1. Slice the bell peppers into large strips, removing the ribs and seeds.

2. Cut off the stems of the Portobello mushrooms and brand shallow cantankerous slices in the mushroom caps. This helps the mushrooms release their wet when cooking.

3. In a bowl, whisk together the chili powder, cumin, coconut sugar, garlic powder, onion powder, oregano, smoked paprika, and salt.

4. Drizzle in the avocado oil and whisk to combine.

5. Rub the spice paste onto the mushroom caps.

6. And so echo with the bell peppers.

7. Using a grill pan or a barbecue, grill the mushrooms and bell peppers until cooked through. Remove from the grill and slice into strips.

8. To plate, ladle some rice into a bowl. Elevation with grilled veggies and salsa, if desired.

These grilled veggie fajita bowls brand a quick weeknight meal with an fifty-fifty quicker cleanup. The flavors of the fajita seasoning are sure to please the whole family and you tin rest assured that yous are serving a nutritionally sound meal.

Prep Time xv minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3 cups cooked brown rice
• 4 Portobello mushrooms
• three bell peppers
• two tablespoons chili pulverization
• 1 tablespoon cumin
• 1 tablespoon kokosnoot saccharide
• 1/2 tablespoon garlic pulverisation
• ane/ii tablespoon onion powder
• 2 teaspoons oregano
• 1 teaspoon smoked paprika
• one teaspoon table salt
• 1/2 cup avocado oil

Instructions

1. Slice the bong peppers into big strips, removing the ribs and seeds.
2. Cutting off the stems of the Portobello mushrooms and brand shallow cross slices in the mushroom caps. This helps the mushrooms release their moisture when cooking.
3. In a bowl, whisk together the chili pulverisation, cumin, coconut sugar, garlic powder, onion powder, oregano, smoked paprika, and common salt.
4. Drizzle in the avocado oil and whisk to combine.
5. Rub the spice paste onto the mushroom caps.
6. Then repeat with the bong peppers.
7. Using a grill pan or a barbecue, grill the mushrooms and bell peppers until cooked through. Remove from the grill and piece into strips.
8. To plate, ladle some rice into a basin. Top with grilled veggies and salsa, if desired.

Nutrition Information:

Yield:

4

Serving Size:

ane
Amount Per Serving: Calories: 482 Total Fat: 30g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 0mg Sodium: 657mg Carbohydrates: 50g Fiber: 7g Sugar: 7g Poly peptide: 7g

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Source: https://www.diys.com/grilled-veggie-fajita-bowls/