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Home » Quinoa Recipes » Gluten Free Quinoa Recipes » Healthy Fajita Bowls

Healthy Fajita Bowls

Published: Apr 23, 2014 by Wendy Polisi Modified: Jan 23, 2020 · 600 words. · About 3 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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I love fajitas, and these Healthy Fajita Bowls have all the taste in an easy to make bowl that is perfect for meal prep! Great for lunch or a weeknight dinner. This is one that never gets old.

A prepared healthy Fajita Bowl on a dark surface with a platter of the bowl components behind it.

When You Need an Easy Meal, Healthy Fajita Bowls are Perfection!


I've been visiting with family for the last couple of weeks and the other night we were laughing about the meals I used to cook.

There didn't have to be a special occasion. Thursday night was a good enough reason for me to spend hours planning, go to three different stores getting the right ingredients and then cook for eight hours over the course of two days preparing my masterpiece.

I loved everything about the process.

You know I still totally do that all the time.

Um, not.

Family weeknight meals these days involve the drop game with a sippy cup, food on the floor, and lots of noise. Gone food labored over for hours and in its place is easy healthy food.

I may not be making fresh pasta or beef wellington these days, but today's Healthy Fajita Bowls shows that simple and delicious can go hand in hand.

Healthy Fajita Bowls on a dark wooden background in a white bowl.

Make Healthy Fajita Bowls Easier

  • If you are short on time, you can pick up a rotisserie chicken or pre-cooked frozen chicken.
  • Skip the sauce and use sour cream.
  • But pre-sliced vegetables and shredded cheese.
Photo of the cover of a Ninja Foodi Grill Cookbook.

If You Like These Healthy Fajita Bowls You May Also Like:

  • As you eat through the seasons, this Veggie Quinoa Bowl is an adaptable recipe that you will turn to again and again.
  • Bacon Fried Quinoa is a flavor-packed meal that will leave your taste buds singing. This is a great one when you are trying to convert people who think they don't like quinoa.
  • Turmeric Quinoa is a healthy vegan side dish that is easy enough for a weeknight side, but pretty enough for your holiday table.
If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
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5 from 1 vote

Healthy Fajita Bowls

A healthy and delicious meal that you can make in 30 minutes or less! This Healthy Fajita Bowls is a real crowd pleaser.
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Main Course
Cuisine: Mexican
Keyword: Mexican
Servings: 4
Calories: 521kcal
Author: Wendy Polisi

Ingredients

Chicken or Tempeh

  • 2 tablespoons lime juice
  • 1 tablespoon gluten free tamari or coconut aminos
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 12 ounces chicken or tempeh

Vegetables

  • 2 bell peppers red or green, seeded and cut into strips
  • 1 medium onion sliced
  • 1 jalapeño seeded and finely diced

Sauce

  • ½ cup Greek Yogurt dairy or non-dairy, or sour cream
  • 2 cloves garlic minced
  • 1 tablespoon taco seasoning

Bowl

  • 3 cups cooked quinoa warm or room temperature
  • ¼ cup cheddar cheese shredded or queso fresco, crumbled (or Daiya)
  • 1 avocado quartered
  • ½ cup fresh cilantro chopped
US Customary - Metric

Instructions

  • In a large plastic ziplock bag, combine lime juice, tamari, olive oil, cumin, and chili powder. Add chicken or tempeh and marinade in the refrigerator for 1 hour, or up to 4.
  • Spray a large skillet with high heat safe cooking oil and heat to medium high. Add chicken or tempeh and cook until browned and cooked through. Remove from skillet and tent with foil.
  • Add peppers, onion and jalapeño to the skillet and cook for 8 to 10 minutes, until tender and browning.
  • Slice chicken into strips, cutting against the grain.
  • Make sauce by combining yogurt, garlic and taco seasoning in a small bowl.
  • Place ¾ cup quinoa in four bowls. Top with peppers and chicken, cheese and avocado. Sprinkle with cilantro and drizzle with sauce.

Nutrition

Calories: 521kcal | Carbohydrates: 43g | Protein: 31g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 477mg | Potassium: 1027mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2338IU | Vitamin C: 92mg | Calcium: 130mg | Iron: 4mg

More Gluten-Free Easy Weeknight Meals to Try:

  • When you need an easy one pan meal that the whole family will cheer for, this Taco Mac is sheer perfection. Both kids and adults will love it.
  • Beef Stuffed Peppers are gluten-free and dairy free. Use different colored peppers for a beautiful presentation on your dinner table!
« Southwestern Quinoa Patties
Greek Salad Wraps with Hummus »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

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Comments

  1. Shannon Graham

    March 05, 2018 at 5:52 pm

    5 stars
    Fajitas are one of my favorites!

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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