This Roasted Vegetable Fajita Bowl with Hot Honey Sauce is loaded with sweet and smoky roasted peppers, corn, onions, and sweet potatoes over fluffy brown rice. It's topped with creamy avocado, feta cheese, and a drizzle of spicy-sweet hot honey sauce for the perfect balance of heat and sweetness.
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A Quick, Customizable Dinner for Two
This Roasted Vegetable Fajita Bowl with Hot Honey Sauce is quick, easy, and endlessly customizable. Swap in your favorite veggies, add a spoonful of leftover chili, or stir in your go-to salsa. We kept it simple (even if it looks like a lot of ingredients!), but you can dress it up as much as you like. The real magic here is in the hot honey sauce-a buttery blend of sweet honey and spicy vinegar-based hot sauce that ties everything together with an irresistible kick.
Looking for more easy and customizable dinners for two? Try our Shrimp Tacos, Tex-Mex Enchiladas, or Chicken Chilaquiles-each packed with bold flavors and perfect for a cozy meal at home. And while you're at it, don't forget to mix up a Paloma cocktail to sip on while you cook!
If you're into bowl-style meals (because who doesn't love a meal piled high with all the good stuff?), be sure to try my Spring Roll in a Bowl or Crispy Panko Shrimp Rice Bowl-both are colorful, crunchy, and loaded with flavor.
How to Make Hot Honey Sauce
This hot honey sauce is a game-changer. It's the perfect blend of spicy, sweet, and buttery richness that adds depth to every bite.
Here's how to make it:
- In a small saucepan over medium-low heat, melt 2 tablespoons of unsalted butter.
- Stir in 1 ½ tablespoons honey and 1 tablespoon vinegar-based hot sauce (like Frank's, Tabasco, or Crystal).Add a pinch of salt to taste.
- Let the sauce lightly simmer for about 5 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning if needed. Set aside until ready to drizzle over your bowl.
Shortcut Tip:If you have Mike's Hot Honey on hand, you can skip this step and use that instead!
How to Roast Fajita Bowl Vegetables
Roasting brings out deep, caramelized flavors in these fajita veggies, making them the star of this bowl. Let's do this together!
Prepare Vegetable Bowl Veggies
- Preheat your oven to 400°F . A hot oven and oil gives the veggies that perfect charred edge. Put some vegetable oil in a quarter rimmed baking sheet ( 9 in x 13-in) and place in the oven for 10 minutes to heat up.
- Cut the veggies: Grab your red bell pepper, slice off the top and remove the seeds, then cut it into thin strips-these will soften beautifully while roasting. For the red onion, peel off the outer layer, cut it in half from root to tip, and slice into ½ inch thin half-moons-they'll get deliciously sweet and slightly crisp on the edges.
- Sweet potatoes need a little extra love. Peel them and cut into small cubes (about ½-inch). The smaller the pieces, the faster they roast!
- Fresh or frozen corn? Fresh is best, but frozen works too! Thaw corn on paper-lined plate and pat the kernels dry with a paper towel before roasting so they get that nice charred look instead of steaming.
- Season it up: Carefully toss all the vegetables in a medium bowl. Sprinkle everything with our homemade fajita seasoning: kosher salt, chili powder, cumin, garlic granules, and a good grind of black pepper.
- Roast: Carefully add the vegetables to the hot oil in the baking sheet. Using a spatula, spread everything out in a single layer.
Pop it in the oven and roast for about 25 minutes, flipping halfway, until the sweet potatoes are fork-tender and the veggies are slightly charred.
Fajita Bowl Toppings
Toppings take this fajita bowl from good to amazing! Here's how we're jazzing things up:
- Black Beans: Let's not just dump them in-let's make them shine! Toss rinsed black beans with lime juice, hot honey sauce, and minced cilantro. This adds a zippy, slightly sweet heat to the beans that pairs perfectly with our roasted veggies.
- Avocado: Dice up a ripe avocado for creamy goodness.
- Cheese: Crumbled queso fresco or feta adds the perfect tangy bite.
- Lime Wedges: A squeeze of fresh lime brightens everything up.
- Extra Hot Honey Sauce: Because you can never have too much!
- Other Garnishes: Looking to take things even further? Try a dollop of easy homemade guacamole for even more creamy goodness. And if you love a little smoky heat, stir together 2 tablespoons mayo with 1 teaspoon adobo sauce from a can of chipotles-boom, you've got chipotle mayo, the perfect drizzle to spice things up!
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Related
Looking for other rice bowl recipes like this? Try these:
Roasted Vegetable Fajita Bowl with Hot Honey Sauce Recipe
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Equipment
Ingredients
- ¼ cup vegetable oil
For the Rice:
- 1 cup brown rice rinsed and
- 1 teaspoon extra virgin olive oil
Hot honey sauce (or use Mike's hot honey and skip this step):
- 2 tablespoons butter unsalted
- 1 tablespoons Frank's hot sauce vinegar-based see notes below
- 1 ½ tablespoons honey
- salt to taste
For vegetable bowl:
- ½ red bell pepper sliced
- ¼ cup red onion sliced
- 1 medium sweet potato cubed
- ¾ cup corn kernels , frozen or fresh, if using fresh, thaw on paper-lined plate and pat dry.
- ¼ teaspoon kosher salt plus more to taste as needed
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon garlic granules
- Ground black pepper to taste
- 1 ½ tablespoons lime juice
- 1 teaspoon hot honey sauce or Mike's hot honey. see hot honey sauce ingredients below
- 1 tablespoon minced cilantro plus more for garnish
- 7 ounces black beans , canned, rinsed and drained, (about half of 15 ounce can)
- 1 avocado diced
- ½ cup queso fresco or feta cheese crumbled
- 2 lime wedges for serving
Veggie Fajita Bowl Garnishes (optional)
- salsa
- sour cream
- chipotle mayo
Instructions
- Adjust oven rack to lower-middle position and heat oven to 425℉. Put the ¼ cup oil into a rimmed 9 x 13 inch baking sheet and place in oven for 10 minutes to heat up. If using frozen corn, thaw in a single layer on a dish towel-lined platter and pat dry before adding to hot oil in the first step of roasting fajita vegetables.
Cook the rice:
- Combine the rinsed rice, 2 cups water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Remove from the heat and let sit, covered for 10 more minutes. Fluff with a fork.
Make the Hot Honey Sauce
- Add the butter to a saucepan over medium-low heat. Melt the butter. Once the butter is melted, add the hot sauce and the honey. Add salt to taste. Lightly simmer the hot honey sauce for 5 minutes, until it thickens slightly. Taste for seasoning, adjust if needed, set aside.
Roast the Fajita Bowl Vegetables:
- Combine the bell pepper, onion, sweet potato and corn in a medium bowl. Toss the vegetables with ¼ teaspoon of the salt, chili powder, cumin, garlic, and black pepper. Carefully add the vegetables to the hot oil in the baking sheet, taking care not to splash. Using a spatula, gently spread them out into a single layer. Roast until the veggies begin to brown and the potatoes are soft, about 25 minutes, carefully turning halfway through.
- In a clean medium bowl, stir together the lime juice, 1 teaspoon hot honey sauce, and cilantro. Add the black beans and toss to coat. Season with salt and set aside.
- To assemble, place 1 cup of rice in the bottom of each bowl. Divide the roasted vegetable mixture, black beans and any accumulated dressing, and avocado. Drizzle with hot honey sauce and sprinkle with cheese. Serve with a lime wedge, extra hot honey sauce and your favorite garnishes.
Notes
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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