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5 from 5 votes

Veggie fajita bowls

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 3
Author: Becca Heyes


  • 210 g uncooked brown rice (~ 1 cup)

For the fajita veg:

  • 1 tbsp oil
  • 1 onion, sliced
  • 1 medium courgette (zucchini), cut into sticks
  • 2 bell peppers, sliced (I used red and yellow)
  • 3 medium mushrooms, sliced
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • Salt
  • Black pepper

For the simple homemade salsa:

  • 2 large tomatoes, chopped
  • 1 spring onion, finely chopped
  • Few sprigs fresh coriander (cilantro), finely chopped
  • Salt
  • Black pepper

To assemble:

  • 9 slices halloumi cheese
  • Sour cream
  • Fresh coriander (cilantro)
  • Chopped spring onions
  • Hot sauce


  • Boil the brown rice in plenty of water, until cooked to your liking (around 20 minutes), then drain.
  • Meanwhile, heat the oil in a large frying pan or wok, and add the chopped vegetables. Add the spices, and a pinch of salt and pepper. Cook over a high heat, stirring regularly, for about 5-10 minutes, until the vegetables are soft and just beginning to char.
  • To make the simple homemade salsa, add the diced tomatoes to a bowl with a chopped spring onion and some fresh coriander (cilantro). Add a pinch of salt and pepper, and mix to combine.
  • Cook the halloumi in a frying pan or griddle pan, until golden brown on each side. Here are some more detailed instructions, if you need them.
  • To assemble your veggie fajita bowls, serve the cooked brown rice into three bowls. Top with the vegetable mixture, the grilled halloumi, and the homemade salsa. Finish with a dollop of sour cream, some chopped coriander and spring onions, and a dash of hot sauce.