Grilled Fajita Burrito Bowl

August 9, 2017

Grilled Fajita Burrito Bowl by Faring Well #Vegan

A few things before we hop into today’s recipe! First I’d like to pause and admire the beautiful work done by Sarah of Wolf Ceramics. She made all of the bowls in this post today, and I am just so enamored by her pieces. The colors, the shapes, and the quality – it’s all there! She is such a kind and sweet human as well, mega double points.

Next I wanted to thank you for your comments and messages across all the platforms since last Saturday’s postWhere I opened up a bit more about my approach to the plant based lifestyle and took you through a little of what I eat in a day. I had such a wonderful time putting it together for you, and was really touched by the kind and encouraging comments I received. Thank you, thank you, thank you. Hopefully there will be more of those to come, every so often.

Last I wanted to let you know my pantry page has been fully updated to better reflect my shelves at the moment! There are new pictures to go with the updated text as well, including a new “cold shelf” shot from inside my fridge. If only I could find a way to make the rest of my fridge photograph in semi-decent light, I would open that to you too. But for now I’ll stick to the weekly before and afters from the farmers market in my Instagram stories ;). Or I am the only one who get’s such satisfaction going back and forth between those two shots?! Doesn’t matter. I’m still going to do it. (*wink wink*)

Now onto this fajita burrito bowl that has genuinely enriched my life this summer. The humble burrito bowl? YES. Its fast, it’s filling, and the spices are my favorites. Give me all of the cilantro, shallots, and lime juice my bowl can handle. Plus the fiber in this meal alone is enough to keep you filled all day, or all evening and then some. I love eating it for an early dinner, and will find myself still satiated as I’m climbing into bed hours later. The zucchini and bell pepper of summer right now are my faves to grill, or if you’re like me and do the “upside down grill” using the broiler cause – no barbecue (yet) – it still totally counts. When I don’t have any bell pepper I still prepare the zucchini and top it will diced cherry tomatoes instead. Feel free to add a little avocado if it’s one of those staples to your bowls, I’d just recommend decreasing the amount of brown rice a bit cause it can make you fill up faster.

Alrighty, that’s my take this week! How have your summers been? Any exciting trips or new recipes you’ve discovered that are making you feel super happy? We did a mini camping trip to Joshua Tree this past weekend with friends to get out for a night and sleep under the stars. It made me question why we didn’t do it every weekend. A much needed pause and some time to soak up great people in a wild place. Joshua Tree, you’re pretty. – xx

Grilled Fajita Burrito Bowl by Faring Well #VeganGrilled Fajita Burrito Bowl by Faring Well #VeganGrilled Fajita Burrito Bowl by Faring Well #VeganGrilled Fajita Burrito Bowl by Faring Well #VeganGrilled Fajita Burrito Bowl by Faring Well #Vegan

SHOP MY PANTRY >>


GRILLED FAJITA BURRITO BOWLS
Makes 1 large serving, multiply as needed.

for grilling/broiling
1 small zucchini
1 red bell pepper
few splashes vegetable broth
a spoonful of dried oregano
few cracks of black pepper

beans & rice
1 to 1 1/2 cups cooked brown rice
3/4 cup cooked black beans
1 clove of garlic, minced
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
few cracks of black pepper

toppings
2 tablespoons diced shallots
1/2 cup fresh cilantro, chopped
juice from half a lime

Begin by preheating your grill, or broiler if you are grill-less. Slice the zucchini into 1/2 inch thick disks, then slice the disks in half. Remove the stem and seeds from the bell pepper and cut into pieces roughly the same size as the zucchini (can be slightly larger). Feed the vegetables onto four stainless steel skewers, splash with a little vegetable broth, and douse in dried oregano and freshly ground black pepper.

Grill until the vegetables are cooked with a slight char. Set aside. (If broiling, I recommend suspending the skewers over an 8×8 inch baking pan and situating the oven rack so they sit 6 inches below the flame. Turning once to evenly cook until they show a slight char.)

If reheating, place the brown rice and black beans in a steamer basket over a pot of simmering water on the stove. Cover and let steam until heated throughout, adding the minced garlic to cook with the beans as well.

Scoop the brown rice into a wide serving bowl. Layer the black beans and garlic on top of the rice. Sprinkle with the chili powder, cumin, and black pepper. (Salt to taste.) Lightly mix the beans and spices, and slide the grilled vegetables off of their skewers and onto the black beans. Cover the dish with diced shallots, chopped cilantro, and plenty of fresh lime juice. Enjoy!


I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

8 Comments

  • Reply Benjamin August 9, 2017 at 11:00 pm

    Excellent! Wife and I had it for dinner tonight and it was great. I would recommend this recipe to anybody looking for something with plenty of flavor.

    • Reply Faring Well August 10, 2017 at 9:22 am

      Thank you so much Benjamin for leaving this note! It just makes my day to hear you and your wife enjoyed this for dinner together :) thank you for trusting my recipe!

  • Reply Sarah B August 10, 2017 at 1:58 am

    Looks SO yummy, Jesse :) I wanna put my whole face in that bowl!
    Too far?

    xo, Sarah B

    • Reply Faring Well August 10, 2017 at 9:22 am

      Ah thank you Sarah!

      And not at all – why do you think I plate it in a WIDE bowl ;). Hehe.

  • Reply Marie Harrell August 11, 2017 at 1:50 pm

    Jessie, I am so happy to have found you! I am always looking for plant based inspiration! You definitely bring us WONDERFUL recipes but I also look forward to your sweet personality as well !! It is a ray of sunshine!!
    Keep up the great work!! This South Carolina family loves you!!!

    • Reply Faring Well August 11, 2017 at 2:20 pm

      Oh my goodness – you just made my week Marie! This is so kind of you. Thank you from the bottom of my heart for following along and taking the time to write me this today, you’re too sweet. Happy weekend to you and your family! xx

  • Reply Agness of Run Agness Run August 21, 2017 at 10:41 am

    Such a delicious bowl, Jessie! Can’t wait to prepare this healthy dish. Can I use dried cilantro?

    • Reply Faring Well August 21, 2017 at 1:56 pm

      Hi Agness! Thank you :) I hope you get to make and enjoy it lots too. As for the dried cilantro, I’ve never tried, but would think you’d need another fresh green element to brighten up the bowl a bit if you went that route! Maybe some soft greens, torn, or a little extra lime juice with avocado. But should be tasty either way.

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