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In recent years, there has been a significant shift towards plant-based meals as more people recognize the benefits of incorporating vegetables and whole grains into their diets. From health-conscious individuals to eco-friendly advocates, the movement towards vegetarian and vegan recipes is thriving. One dish that perfectly encapsulates this trend is the Spicy Hatch Chili Veggie Fajita Bowls. These colorful bowls offer a delightful combination of flavors, textures, and nutrients, making them an excellent choice for anyone looking to enjoy a hearty, plant-based meal.

Hatch Chili Veggie Fajita Bowls

Discover the vibrant world of plant-based meals with Spicy Hatch Chili Veggie Fajita Bowls. This delicious recipe features the unique flavor of Hatch green chilies along with a colorful array of sautéed vegetables, quinoa, and black beans, making it a nutritious option for everyone. Perfectly balanced and customizable, these bowls not only offer a stunning visual appeal but also pack essential nutrients that support a healthy lifestyle. Enjoy a hearty meal that's both satisfying and good for you!
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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 ground 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, hot sauce

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for approximately 15 minutes, or until all the liquid has been absorbed. Once done, remove from heat and use a fork to fluff the quinoa, making it light and fluffy.

    Sauté the Vegetables: In a large skillet, warm the olive oil over medium heat. Once hot, add the sliced red onion and bell pepper. Sauté for about 3 to 5 minutes, stirring occasionally, until these vegetables start to soften and their colors brighten.

      Add Zucchini and Squash: Incorporate the sliced zucchini and yellow squash into the skillet. Continue to cook for an additional 5 to 7 minutes, stirring occasionally, or until all vegetables are tender yet still colorful and crisp.

        Spice It Up: Add the chopped Hatch chilies, rinsed black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir everything together thoroughly and cook for another 3 to 4 minutes, ensuring the mixture is heated evenly throughout.

          Assemble the Bowls: In serving bowls, create a base layer using the fluffy quinoa. Generously top with the warm sautéed vegetable and Hatch chili mixture, distributing evenly among the bowls.

            Garnish and Serve: Complete the dish by adding slices of fresh avocado on top and a generous sprinkle of fresh cilantro. Serve with lime wedges on the side for squeezing over the dishes, and offer any optional toppings like crumbled feta or cotija cheese, sour cream, or a drizzle of hot sauce for those who enjoy a bit more heat.

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