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.
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.
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.
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.
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.
Healthy Fajita Bowls
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
- 2 bell peppers red or green, seeded and cut into strips
- 1 medium onion sliced
- 1 jalapeño seeded and finely diced
- ½ cup Greek Yogurt dairy or non-dairy, or sour cream
- 2 cloves garlic minced
- 1 tablespoon taco seasoning
- 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
- 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.