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Quick Dinners in Under 30! Veggie Fajita Bowls
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 727kcal
Zesty Lime Ranch Dressing
- 3/4 cup sour cream
- 3/4 cup mayo
- 1 tablespoon lime juice
- 1 tablespoon homemade ranch seasoning mix
- 1 jalapeno ribs and seeds removed and roughly chopped
Fajita Seasoning Blend
- 3 teaspoons Grill Mates Roasted Garlic and Herb Blend
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
Cilantro Lime Rice
- 3 cups long grain white rice
- 1 tablespoon lime juice
- 1 teaspoon dried cilantro
- 1/2 teaspoon salt
For fajitas
- 3 tablespoons olive oil
- 2 ears fresh sweet corn
- 2 small zucchini squashes
- 2 bell peppers
- 1 small red onion
- 8 ounces packaged sliced portobello mushrooms
- Additional peppers cilantro, etc. as garnish - optional
Zesty Lime Ranch Dressing
Place all ingredients in blender
Blend until smooth and place in fridge until ready to use
Can be made a day in advance
Cilantro Lime Rice
Cook rice according to package directions (or rice cooker directions if using)
When rice is done add lime, cilantro and salt and stir to combine well
Fajitas
Slice peppers into strips (remove top, seeds and ribs)
Quarter zucchini lengthwise and chop into chunks (remove ends)
Shuck corn and use sharp knife to remove kernels
Remove ends and peel onion then cut into petals or chunks
Heat oil over medium high heat
Add peppers and onions and saute for 2-3 minutes
Add corn and zucchini and saute another 1-2 minutes
Add mushrooms and seasoning blend and continue to saute until desired tenderness (about 4-5 minutes)
Serve rice topped with veggies and drizzled with Zesty Lime Dressing
Calories: 727kcal | Carbohydrates: 92g | Protein: 10g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 802mg | Potassium: 684mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1790IU | Vitamin C: 70.3mg | Calcium: 117mg | Iron: 2.6mg