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The Belle House Fiesta Bowl

The Belle House Fiesta Bowl

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Get ready to turn any weeknight dinner into a vibrant celebration with our signature Belle House Fiesta Bowl! This isn't just a meal; it's a symphony of textures and tastes, designed to be as nourishing as it is delicious.

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Prep Time

25 mins

Cook Time

30 mins

Yields

4 servings

Ingredients

  • For the Bowl:
  • 1 cup uncooked Quinoa
  • 1/2 cup uncooked Barley
  • Optional: 1/2 cup uncooked White or Brown Rice
  • 1 (15-ounce) can Black Beans, rinsed and drained
  • 2 colorful Bell Peppers (such as red, yellow, or orange), sliced
  • 1 medium Onion, sliced
  • 2 cloves Garlic, minced
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Smoked Paprika
  • 1/4 teaspoon Onion Powder
  • Salt and Black Pepper to taste
  • 2 medium Tomatoes, chopped
  • Optional: Fresh Cilantro, chopped, for garnish
  • For the Oil-Free Avocado-Lime Dressing:
  • 2 ripe Avocados
  • 1/4 cup fresh Lime Juice (from about 2 limes)
  • 1/4 cup Water, plus more as needed for consistency
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Chili powder
  • Salt and Black Pepper to taste

Instructions

  1. Cook the grains: Combine quinoa, barley, and optional rice (if using) in your Instant Pot or on the stovetop according to package directions. Once cooked, fluff with a fork.
  2. Prepare the Fajita Veggies: While the grains are cooking, heat a large non-stick skillet over medium-high heat. Add the sliced bell peppers, onion, and minced garlic. Add a splash of water or vegetable broth to prevent sticking. Sauté, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. Stir in the cumin, chili powder, smoked paprika, onion powder, salt, and pepper and cook for another 1-2 minutes until fragrant.
  3. Roast the Tomatoes: Preheat your oven (or air fryer, if you prefer) to 400°F (200°C). Toss the chopped tomatoes with a pinch of garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes, or until slightly softened and beginning to caramelize.
  4. Make the Dressing: In a blender, combine the ripe avocados, lime juice, water, cumin, chili powder, salt, and pepper. Blend until completely smooth and creamy. Add more water, a tablespoon at a time, if needed to reach your desired drizzling consistency. Taste and adjust seasonings as needed.
  5. Assemble the Bowls: Divide the cooked grains among four bowls. Top each bowl with a generous portion of the black beans, sautéed fajita veggies, and roasted tomatoes.
  6. Drizzle each bowl generously with the oil-free avocado-lime dressing. Garnish with fresh cilantro if desired

Additional Information

Nutrition Facts (Summary)

Calories

550

Fat

(45% of Calories) 27.5g

Saturated Fat

4g

Cholesterol

0mg

Sodium

350mg

Carbohydrates

(40% of Calories) 55g

Dietary Fiber

15g,

Total Sugars

8g

Protein

(15% of Calories) 21g

Vitamin A

40%

DV Vitamin C

60%

DV Vitamin D

0% DV

Vitamin E

15% DV

Vitamin K

25% DV

B1 (Thiamine)

20% DV

B2 (Riboflavin)

15% DV

B3 (Niacin)

20% DV B5

(Pantothenic Acid)

15% DV

B6 (Pyridoxine)

30% DV

B7 (Biotin)

10% DV

B9 (Folate)

40% DV

B12

0% DV

Calcium

8% DV

Copper

30% DV

Folate

40% DV

Iron

25% DV

Magnesium

30% DV

Phosphorus

30% DV

Potassium

20% DV

Selenium

20% DV

Zinc

15% DV

Chef's Notes

This bowl is entirely oil-free and easily adaptable to your liking. Feel free to add other veggies you have on hand! The cilantro is optional.
Assumptions:
Recipe made oil-free as per usual.
Estimated nutritional information is based on standard ingredient data.

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