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Sheet Pan Veggie Fajita Bowls with Cilantro Lime Rice

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
Enjoy a vibrant and easy-to-make vegetarian meal with colorful roasted vegetables served over flavorful cilantro lime rice.

Ingredients

Spice Mix

  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime lime juice
  • 1/4 cup vegetable oil
  • 2 pounds bell peppers, sliced 1/4-inch wide lengthwise
  • 1 medium red onion, sliced 1/4-inch wide
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup fire-roasted corn, drained and rinsed or thawed
  • 1 cup long grain white or brown rice
  • 1-3/4 cups water
  • 1 teaspoon vegetable oil
  • 1 clove garlic, minced
  • Zest and juice of 1 lime cilantro lime rice
  • 1/2 cup chopped cilantro (plus more for serving)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions 

  • Preheat oven to 400°F (200°C). Toss sliced peppers and onions with oil and spices, then roast on a sheet pan for 20-25 minutes.
  • Cook rice with water and minced garlic until tender, then stir in lime zest, juice, and chopped cilantro.
  • Drain and rinse black beans and corn; set aside.
  • Assemble bowls by dividing rice, roasted vegetables, black beans, and corn. Garnish with more cilantro if desired.

Notes

For extra flavor, add a squeeze of lime or hot sauce before serving.
Calories: 450kcal
Cost: $12
Course: Main Course
Cuisine: Mexican
Keyword: Vegetables