Zesty Beyond Chicken Fajita Bowl
This recipe brings together the brightness of fresh tomato and onion with a creamy, smoky finish. The golden rice provides a stunning backdrop for the vibrant colors of the peppers and pico de gallo.
Ingredients
The Base & Protein
- 1 package Beyond Chicken Plant-Based pieces
- 1 cup Cooked rice (Long-grain white, brown, or cilantro-lime) or Quinoa
- 1 tsp Turmeric (for a bright yellow rice color) - optional
The Fajita Veggie Toss
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 Poblano or Green bell pepper, thinly sliced
- 1 Large red onion, sliced into wedges
- 2 tbsp Avocado oil
- Seasoning: 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, and a pinch of sea salt.
Fresh Toppings & Accents
- Pico de Gallo: A generous portion of fresh tomato, onion, and jalapeño.
- Black Beans: 1/2 cup, rinsed and warmed.
- Corn Salsa: Toasted sweet corn kernels.
- Avocado: Sliced or mashed.
- Fresh Cilantro: Roughly chopped for a burst of green.
- Vegan Chipotle Aioli: For a creamy, spicy drizzle.
Instructions
- Prepare the Golden Rice: Cook your rice according to package instructions, adding 1 tsp of turmeric to the water for a vibrant yellow hue.
- Sauté the Fajita Mix: Heat avocado oil in a large skillet over medium-high heat. Add the peppers and red onion, sautéing for 6–8 minutes until charred on the edges. Stir in the paprika, cumin, and garlic powder at the end.
- Crisp the Beyond Chicken: Cook the Beyond Chicken pieces in a separate pan or air fryer until golden and hot throughout.
- Assemble the Bowl:
- Lay down a base of the golden rice or Quinoa.
- Add the charred fajita vegetables and the Beyond Chicken.
- Place the black beans and corn salsa alongside.
- Top with a large scoop of Pico de Gallo and sliced avocado.
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