When you’re craving a hearty, nourishing plant-based meal, these roasted fajita chickpea bowls deliver beautiful flavor and satisfying texture. Roasted chickpeas and tender fajita vegetables are layered with brown rice, avocado, and fresh lettuce to create a vibrant bowl filled with fiber, plant protein, and colorful phytonutrients. It’s a comforting yet energizing meal that works well for weeknight dinners or simple meal prep.
Ingredients
Rice
1½ cups
long grain brown rice
3 cups
water
1 pinches
sea salt
Chickpeas
3 cups
cooked
chickpeas
rinsed and drained
2 tablespoons
extra virgin olive oil
1 tablespoons
fajita seasoning
½ teaspoons
sea salt
Vegetables
1 large
red bell peppers
sliced
1 large
yellow bell peppers
sliced
1 large
orange bell peppers
sliced
1 medium
red onions
sliced
1 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
Other Ingredients
2 small
avocados
sliced
1 small heads
romaine lettuce
sliced
4 tablespoons
plain coconut yogurt
(or sour cream)
2
limes
cut into wedges
