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Veggie fajita bowls have surged in popularity as a go-to healthy meal option, combining vibrant flavors with a nourishing array of ingredients. Perfect for lunch or dinner, these bowls offer an artistic blend of spices, textures, and colors that not only tantalize the taste buds but also provide essential nutrients. In this delightful recipe, we elevate the classic veggie fajita experience by incorporating the unique and fiery flavor of Hatch green chilies, transforming simple ingredients into a symphony of taste.

Hatch Chili Veggie Fajita Bowls

Discover a vibrant and delicious way to enjoy a healthy meal with these Spicy Hatch Chili Veggie Fajita Bowls. This recipe features a delightful mix of ingredients, including nutritious quinoa, colorful vegetables, and the distinctive flavor of Hatch green chilies. Packed with protein and essential nutrients, these bowls are perfect for lunch or dinner. Elevate your dining experience with fresh toppings and savor the robust flavors in every bite. Try this nutritious, flavorful dish today!
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Ingredients
  

2 large Hatch green chilies (roasted, peeled, and chopped)

1 cup quinoa (rinsed and drained)

2 cups vegetable broth

1 tablespoon olive oil

1 medium red onion (sliced)

1 medium bell pepper (thinly sliced, any color)

1 medium zucchini (sliced)

1 medium yellow squash (sliced)

1 can (15 oz) black beans (rinsed and drained)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

1 avocado (sliced)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Optional toppings: crumbled feta or cotija cheese, sour cream, or hot sauce

Instructions
 

Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.

    Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add sliced red onion and bell pepper. Sauté for about 3-5 minutes until they begin to soften.

      Add Zucchini and Squash: Stir in the sliced zucchini and yellow squash, and continue to cook for another 5-7 minutes, or until all vegetables are tender but still vibrant.

        Spice It Up: Add the chopped Hatch chilies, black beans, cumin, smoked paprika, salt, and pepper. Stir well and cook for an additional 3-4 minutes until everything is heated through.

          Assemble the Bowls: In serving bowls, start with a base of quinoa. Top with the sautéed veggie and Hatch chili mixture.

            Garnish and Serve: Finish by adding sliced avocado and a sprinkle of fresh cilantro. Serve with lime wedges on the side and any optional toppings of your choice.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings