Keto Veggie Fajita Bowl
Sautéed vegetables with cheese and sour cream
- Time
- 25 min
- Serves
- 2
- Calories
- 280 kcal
- Protein
- 12 g
About this recipe
The genius of a keto fajita bowl is that you swap the tortillas for pure vegetables—and when you caramelize peppers and onions until they're golden and slightly charred, they become sweet and rich enough that you won't miss the starch at all. This version comes together in under 30 minutes and easily doubles for meal prep. The key mistake most people make is rushing the caramelization step; give those peppers and onions a full 10-12 minutes to develop flavor, and you'll get that authentic taqueria depth.
The cheese melts into the warm vegetables while sour cream adds a cool, tangy counterpoint—it's the textural contrast that makes this satisfying rather than just a pile of cooked veg. You can sub crema or Greek yogurt if you prefer, or skip dairy entirely by using avocado instead. Cilantro and lime are non-negotiable; they tie the whole thing together with that bright, fresh finish that makes Mexican food feel alive.
Make this on Sunday for a couple of lunch bowls, or scale it up for taco night—it's just as good reheated (store the toppings separately). Top with extra-firm tofu or tempeh if you want added protein without meat.
Ingredients
Quantities for 2 servings.
Method
- 1Slice peppers and onion into thin strips.
- 2Heat ghee in a large skillet over medium-high heat and add peppers and onion.
- 3Sprinkle cumin, smoked paprika, and garlic powder; sauté for 10-12 minutes until caramelized.
- 4Top with shredded cheddar, cilantro, sour cream, and a squeeze of lime juice.
