Scale
Ingredients
- 1 Tablespoon of avocado oil (to sauté veggies)
- 1 1/2 cups uncooked brown rice or uncooked quinoa
- 1 1/2 cups water (for rice) or 3 cups (for quinoa)
- 1 can black beans, you may not use the entire can (drained and rinsed)
- 1/2 medium yellow onion, sliced
- 2 bell peppers, sliced or cubed – any color
- 1 small jalapeno, finely chopped (for rice)
- 1 large tomato (1 cup), chopped
- 3 or 4 green onions, chopped
- 1 Tablespoon cilantro, finely chopped
- 1 avocado, chopped
- 1/2 teaspoon pink salt (rice & veggies)
- 1/4 teaspoon of cumin
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cayenne
- 1/8 teaspoon chili powder
- Southwest Ranch (below) or Clean Salsa
- Optional: We added an extra finely chopped fresh jalapeño to our bowl because we like spicy; we also like the fresh flavor it added.
Instructions
- Cook rice or quinoa according to package. Add 1/4 teaspoon of salt when you add the rice or quinoa to the water.
- Add chopped jalapenos to the cooked rice or quinoa, set aside, and let cool.
- Saute the peppers and onions in avocado oil, add the remaining pink salt, cumin, garlic powder, cayenne, and chili powder (adjust seasoning to taste).
- Bowl it up! Rice, beans, sautéed veggies, tomatoes, avocado, green onions, and cilantro. Rice on the bottom, green onions in the middle, everything else around the edges, and cilantro sprinkled on top. Add extra jalapeño if you wish.
- Add sauce when you’re ready to eat.
- Mix and enjoy!
Southwest Ranch Ingredients
- 1/2 cup The Best Damn Ranch Ever
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
Instructions for Southwest Ranch:
- Add all the ingredients to a bowl and whisk/mix together thoroughly.
- Enjoy as dip for veggies, sauce, or dressing.
- Category: Main
- Cuisine: Tex-Mex (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)
Keywords: Veggie Fajita Bowl