Fajita Veggie Rice Bowl

• 2 large thinly sliced bell peppers
• 1 large thinly sliced onion
• 1 medium peeled and sliced sweet potato
• 1 medium sliced zucchini
• 2 tbsp extra virgin olive oil
• 6 tsp store bought fajita seasoning mix
  

• 2 tsp olive oil
• 1/2 diced poblano pepper or small jalapeño
• 3 cloves minced garlic
• 1 can black beans
• 1/4 cup vegetable broth
• 1/4-1/2 tsp sea salt (depends on if you use unsalted beans)
• Juice from 1 lime
• 1/2 tsp onion powder

• 2 cups cooked brown rice
• 2 medium ripe sliced avocado
• Vegan queso
• Lime wedges
• Fresh cilantro or sprouts

Serve hot topped with additional toppings like vegan cheese, non dairy sour cream, fresh lettuce or salsa! 

1. Start by preheating your oven to 425 degrees Fahrenheit. Then, line a baking sheet with parchment paper and set aside.
2. To a large mixing bowl add your sliced bell peppers, onion, sweet potato and zucchini. Top with olive oil and fajita seasoning, stir until vegetables are fully coated.
3. Add your vegetables to your sheet pan and place in the oven, roast for 35-40 minutes, stirring halfway through.
4. While your vegetables are roasting, prepare your black beans by adding olive oil to a small pot and place on medium heat.
5. Add your diced pepper and minced garlic. Cook until soft for 3-4 minutes, stirring often.
6. Then, add your black beans and vegetable broth. Stir until fully combined. Simmer your black beans for 4-5 minutes, then add your sea salt, lime juice and onion powder. Str to combine and remove from heat.
7. Next, prepare your additional rice bowl recipes like brown rice, slice your ripe avocado, prepare your vegan queso, etc.
8. Once vegetables are done cooking, remove from the oven and prepare your bowls by layering your brown rice, then vegetables, black beans, avocado, queso and any additional toppings of your choosing.
9. Serve hot and enjoy!