Friday, January 23, 2015

{recipe} oven roasted fajita quinoa bowls

Sometimes you just really need some fajitas. Am I right, or am I right? You especially feel the need for fajitas in your body right this second when it is chilly and pouring and you're *stuck in the house because you  definitely don't feel like getting wet and cold even though you really need to run some errands*. Just me? 

I got the idea to make oven roasted fajitas on Pinterest (duh), and the cravings began. I decided to make a fajita bowl because I didn't have any corn tortillas, and there was that whole not wanting to get wet thing going on, so you know I was not about to run out to Publix or Trader Joes for that. I thought to myself, "I love burrito bowls! Why not make a fajita bowl?" And the quinoa fajita bowl with roasted corn and a jalapeno lime cilantro Greek yogurt crema was born. Ohhh I'm getting hungry again just thinking about it!

Click through for the recipe!

Oven Roasted Fajita Quinoa Bowl with Roasted Corn & a Jalapeno Cilantro Lime Greek Yogurt Crema


Seasoning Ingredients:
Adapted from Budget Bytes
  • 1/2 TBS chili powder
  • 1/2 TBS smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp sugar
  • 1/2 tsp salt
Fajita Bowl Ingredients:
Adapted from Budget Bytes
  • 1/2 of a large sweet onion, sliced into 1/2 inch pieces
  • 1 medium red bell pepper, sliced into 1/2 inch pieces
  • 1 medium green bell pepper, sliced into 1/2 inch pieces
  • 1 medium zucchini, sliced into 1/2 inch pieces
  • 1 lb chicken breast, sliced
  • 2 TBS canola or vegetable oil
  • 1 cup of dry quinoa + 2 cups of water
Roasted Corn Ingredients:
Adapted from Modern Mom
  • 2 cups frozen corn
  • A few glugs of olive oil
  • Salt to taste
  • Freshly ground pepper
  • A good shake of smoked paprika
Jalapeno Cilantro Lime Greek Yogurt Crema Ingredients:
Adapted from Food.Com
  • 4 oz. Greek yogurt
  • 1/2 jalapeno pepper
  • 1 juicy lime
  • 1/2 bunch cilantro

Game Plan:
  1. Preheat the oven to 450 degrees. Mix all of the ingredients for the seasoning in a small bowl and set aside. 
  2. Slice the onion, bell peppers, and zucchini and then place them in a large 9x13 inch casserole dish. Slice the chicken into very thin strips and add it to the dish with the vegetables. Sprinkle the seasoning evenly over the chicken and veggies, and then add the oil. Use a spoon to evenly distribute the seasoning and oil throughout the dish. Bake in oven for 35-40 minutes, stirring once halfway through.
  3. While the chicken and veggies are in the oven, prepare the rest of the dish in this order:
    1. First, combine the  1 cup of dry quinoa and 2 cups of water in a medium saucepan. Turn the burner to high. After the quinoa and water begin to boil, turn the heat to low and cover the pot. Let simmer on low for 12-15 minutes, or until the water has evaporated. Fluff with a fork. 
    2. While the quinoa is simmering, prepare the roasted corn. Combine two cups of frozen corn, a good glug or two of olive oil, salt, pepper, and a few shakes of smoked paprika in a bowl, making sure to coat all of the corn evenly. If you have a toaster oven, preheat it to 400 degrees, and prepare a piece of foil large enough to hold the corn. Place the foil on the rack in the toaster oven and spread the corn on top. Roast the corn in the toaster oven for 10 minutes. If after ten minutes the corn is not quite roasted, heat your toaster oven to the regular toast setting at medium. It should be ready after that! If you don't have a toaster oven, place corn on a cookie sheet and pop in the oven with the fajitas for ten minutes. 
    3. While the quinoa is simmering and the corn is roasting, prepare the crema sauce. Put 4 oz. of Greek yogurt, half a bunch of cilantro, and the juice of half of the lime into a powerful blender. Blend until smooth. Chop half of a jalapeno and throw into the blender. Squeeze the rest of the lime into the blender, and blend once again until smooth. Pour crema into a small bowl for serving.
  4. Once all of your fajita bowl ingredients are cooked and ready to go, make your bowls. Scoop a few spoonfuls of quinoa into a shallow bowl first, and then top with the chicken and veggies. Now add your roasted corn and crema, and finish it all off with a few cilantro leaves, chopped green onion, & your favorite hot sauce. A bit of salsa and avocado would also be delicious in this bowl. The sky is the limit for fajita time! 
Eat slowly, savor the flavor, and try not to look at your crazy kitchen for now. Those dishes will do themselves if we leave them there long enough.... right?! xoxo, Jen

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