Fajita Quinoa Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick quinoa bowl with sautéed vegetables, black beans, and fajita seasoning. Topped with fresh cilantro, lime, avocado, and tomato, it's a filling vegetarian main for weeknight dinners or meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 tablespoon olive oil
- 1 red or yellow onion (cut into thin rounds)
- 1 red bell pepper (seeds removed and thinly sliced)
- 1 green bell pepper (seeds removed and thinly sliced)
- 1 yellow bell pepper (seeds removed and thinly sliced)
- 8 oz mushrooms (wiped clean and thinly sliced)
- 1/2 cup water
- 1 packet of Fajita Seasoning
- Juice of 1/2 lime
- 1/4 cup chopped fresh cilantro
- 1 15 oz can black beans, drained, rinsed, and heated
- Cilantro Lime Quinoa
- 2 large tomatoes (diced)
- Romaine lettuce (washed and chopped)
- 2 avocados (sliced)
- Fresh lime juice (for squeezing over bowls)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 1102mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2187mg
- Calcium
- 147mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.