Roasted Vegetable Fajita Bowl with Hot Honey Sauce Recipe
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.
Servings: 2 bowls
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
Note 1: I recommend using a vinegar-based hot sauce like Franks, Tabasco or Crystal. If you use a less vinegar-forward hot sauce, you can balance out the sauce with a bit of vinegar.