Fiesta Fajita Bowl with Chimichurri
Level up your weekly taco night by making this fiesta fajita bowl with chimichurri instead. Adding celery to your chimichurri or these bowls adds a delightful crunch that will have you going back for seconds.
Servings: 4
Ingredients
For the Bowl
- 1/2 red onion
- 2 bell peppers
- 2 portobello mushrooms
- 2 tablespoons olive oil
- 1 1/2 tablespoons taco seasoning
- 1 cup corn
- 2 1/2 cups black beans
- 2 cups cooked brown rice
For the Chimichurri
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 clove garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 cup parsley
- 1 cup celery
Instructions
For the Bowl
- Preheat the oven to 400 degrees Fahrenheit. Add the red onion, bell pepper, and portobello mushrooms to a large mixing bowl with the olive oil and taco seasoning. Toss gently to coat then spread into a single layer on a rimmed baking sheet. Bake for 20-25 minutes or until softened.
For the Chimichurri
- While the veggies are cooking, whisk together the olive oil, white wine vinegar, garlic, salt, oregano, red pepper flakes, and parsley together in a bowl. Stir in the celery to coat in the chimichurri.
Assemble
- To assemble the bowls, add the rice then top with the roasted veggies, corn, black beans, and chimichurri.
Notes
Meal Prep: to make assembly quick and easy you can meal prep the rice, black beans, and chimichurri in advance. Just store in the fridge in airtight containers until you're ready to assemble your bowls.
Fridge: store any leftover fiesta bowl ingredients in an airtight container in the first for up to 3 days.