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Veggie Fajita Nourish Bowl

45 Minute Veggie Fajita Nourish Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 3 Time: 45 minutes



  • 210g uncooked brown rice

For the fajita veg

  • 1 tablespoon oil

  • 1 onion, sliced

  • 1 medium courgette, cut into sticks

  • 2 bell peppers, sliced (I use red and yellow)

  • 3 medium mushrooms, sliced

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon chilli

  • 1/2 teaspoon ground cumin

  • Black pepper

For the simple homemade salsa

  • 2 large tomatoes, chopped

  • 1 spring onion, finely chopped

  • Few sprigs fresh coriander, finely chopped

  • Black pepper

To assemble

  • 9 slices halloumi cheese

  • Fresh coriander

  • Spring onions, chopped

  • Hot sauce


  1. Boil the brown rice in plenty of water, until cooked to your liking (around 20 minutes), then drain. Heat the oil in a large frying pan or wok, and add the chopped vegetables. Add the spices, and a pinch of pepper. Cook over a high heat, stirring regularly, for about 5-10 minutes, until the vegetables are soft and just beginning to char.

  2. To Make The Salsa: Add the diced tomatoes to a bowl with a chopped spring onion and some fresh coriander. Add a pinch of pepper, and mix to combine.

  3. Cook the halloumi in a frying pan or griddle pan, until golden brown on each side.

  4. 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 some chopped coriander and spring onions, and a dash of hot sauce.


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Rosie ❤️


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