Vegetarian Poblano Fajita Bowls

Name: Vegetarian Poblano Fajita Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 1 medium poblano pepper; 1/2 cup quinoa, rinsed; 1/2 cup water; 1/4 cup corn kernels (frozen or fresh); 1/4 small red onion, thinly sliced; 1/2 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; 1/4 teaspoon garlic powder; Salt to taste; 1 tablespoon lime juice; 2 tablespoons cilantro, chopped; Optional: 1/4 avocado, sliced

A vibrant vegetarian dinner in a Mexican-inspired style. Roasted poblano peppers, sunny corn, and sautéed onions come together with spiced quinoa for a colorful, crave-worthy bowl.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

dinnervegetariangluten-freelunchkid-friendly

Chef’s Pro Tips

Char peppers over a flame for smoky flavor.
Finish with lime juice for brightness.

Serving Suggestions

Serve with warm tortillas or over a bed of the quinoa; add avocado for creaminess.

Storage Instructions

Store leftovers in an airtight container for up to 2 days in the fridge. Reheat gently.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 12g
carbs: 58g
fat: 14g
fiber: 9g

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