Fajita Bowl


Fajita Bowl

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving


Veggie Serving (Adjust to your individual food plan)

  • Bell Peppers
  • Onions
  • Lettuce

Protein Serving

  • 6 oz cooked beans or canned beans

Fat Serving

Fruit Serving

Condiments & Spices

  • Cumin, Garlic, Chili Powder
  • Lime & Cilantro
  • Salsa

Maintenance Modifications

  • Grain Additions: Add 4 oz cooked rice or 1 oz Ezekiel tortilla.
  • Protein Additions: Increase amount of beans or add some nuts on the side.
  • Fat Additions: Increase amount of avocado or guacamole, or sautĂ© the veggies in oil rather than steam-sautĂ©ing them.


  • If rice is on your food plan for this meal, start cooking the rice.
  • Slice the peppers and onions into thin strips, fajita style.
  • In a pan with a lid, cook the peppers and onions on medium heat, covered with a lid, until soft. (No oil is needed when cooking with this method, keep the veggies covered, and stir occasionally)
  • Weigh out your veggie portion, and add chopped lettuce to reach desired amount.
  • Weigh your protein serving of plain cooked beans and add to a small pot.
  • Add a splash of water to help them cook down, add a squeeze of lime, a spoonful of salsa, garlic, cumin, and chili powder to taste. Simmer and stir on low, covered, until warm and slightly mashed.
  • To make the Guacamole: Weigh out 1 fat serving of avocado. Mash with a fork and add a spoonful of salsa, a generous squeeze of lime juice, half a clove of minced garlic, salt, and chopped cilantro.
  • Slice and weigh the mango and/or pineapple.
  • If grains are in your food plan, steam the tortilla or weigh out the cooked rice.
  • Assemble everything together on a plate. Garnish with cilantro and more salsa if desired. Enjoy!


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