Fajita Veggie Burger Bowls

Fajita Veggie Burger Bowls


  • {4} Hilary’s Eat Well Black Rice Burgers {or make your own}
  • 1 medium-small eggplant
  • 1 medium green zucchini
  • 1 medium yellow summer squash
  • 1 large onion
  • 10 Jimmy Nardello sweet red peppers
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat your oven to 400 degrees and line a baking sheet {or 2} with parchment paper.
  2. Cut your eggplant, zucchini, summer squash + onion into bite sized pieced. In a bowl toss together with 2 tablespoons olive oil, lime juice, cumin, sea salt and pepper. Spread out onto the baking sheet and roast for 15-20 minutes, flipping halfway through. You could easily grill these vegetables as well, whatever works for you!
  3. While the veggies are roasting, heat the remaining tablespoon of olive oil in a skillet over a medium flame. Add in the sweet red peppers and cook on all sides until browned and blistered. If your oil is hot enough {but not burning} it should take just 5 about minutes. Remove the peppers from the heat, sprinkle with a pinch of sea salt and set to the side.
  4. Cook the veggie burgers in the skillet according to the package directions.
  5. Assemble your fajita bowls and top with a generous amounts of Cilantro Lime Cashew Cream {see below}.

Detailed recipe and credit: https://withfoodandlove.com/fajita-veggie-burger-bowls/

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