Go Back

Chicken or Vegetarian Fajita Bowls

Healthy chicken, vegetarian, or vegan fajita bowls that are delicious and nutritious and simple to make. You could also add corn tortillas and use this recipe for tacos!
This fajita bowl recipe uses Quinoa in place of rice for several reasons:
1. Quinoa cooks in 12 minutes and rice takes 45 minutes to cook
2. Quinoa has many health benefits and is not considered a grain - it is a seed, is rich in vitamins and minerals, is considered a good source of fiber and protein (it contains all 9 essential amino acids)
3. Brown rice can commonly contain arsenic from the soil - even some organic brown rice - if you choose organic brown rice, I highly recommend the brand I personally choose to protect your health and your family's health because it is lab tested for purity (link can be found in the NOTES section at bottom of recipe).
Print Recipe
Servings 8 people

Ingredients
  

Fajita Bowl Organic Ingredients

  • 2 pounds boneless, skinless chicken, diced
  • 1-2 TB taco seasonings of your choice
  • 3 peppers, sliced (one red, orange and yellow)
  • 1 large red onion, sliced thinly
  • 29 oz black beans or pinto beans, drained and rinsed
  • 1 cup quinoa, dry
  • 2 cups chicken bone broth, vegetable broth or water
  • 1-3 TB olive oil

Toppings

  • 2 large tomatoes, diced
  • 1 to 1½ cups mango, chopped (fresh or from frozen)
  • 1 jar salsa

Optional Toppings

  • 2 large ripe avocados
  • 2 cups frozen corn, cooked
  • ¼ head green or red cabbage, sliced thinly

Optional Dairy Toppings

  • 8 oz cheddar cheese block, shredded
  • 16 oz sour cream

Instructions
 

  • If adding chicken, dice chicken and add to pan with 1 TB olive oil and taco seasoning (see link for DIY Taco Seasoning recipe) and cook until chicken is thoroughly cooked.
  • Slice (or dice) peppers and onions and add to pan with olive oil and cover. Saute on low until soft, approximately 10-15 minutes.
  • Add 2 cups of chicken bone broth, vegetable broth or water to a pot and bring to a boil. Then add 1 cup of dry quinoa and 1/8 tsp sea salt and cover with lid and simmer for 12-15 minutes (according to package directions). Turn off burner and let sit covered for 5 more minutes.
  • Cook corn in covered pot with 2" water in bottom of pot until tender.
  • Peel and dice mango or thaw mango (if using frozen).
  • If using canned beans, drain beans and rinse (Cheryl prefers Eden brand organic beans because the cans are BPA and pthalate free}.
  • Add beans, ¼ tsp sea salt and 1 tsp garlic powder, 2 TB water to pot and heat on low until warm.
  • Chop tomatoes.
  • Slice cabbage thinly.
  • Shred cheddar cheese.
  • Slice avocados (or make guacamole for topping).
  • Serve buffet style. Add quinoa (to replace rice), beans, tomatoes, peppers, onions, corn, cabbage, mango, avocado (or guacamole), cheddar cheese (optional), and sour cream (optional).