modified eats

After learning that the spices for fajita seasoning were safe for me, I was very excited. Fajitas are so delicious and easy to put together. These bowls tend to be my go-to meal when I want something quick to eat. I tend to use either ground turkey or chicken.

I make variations of these bowls depending on what I’m feeling. I’m pairing them today with oven-roasted broccoli and potato, and my favorite red lentil pasta from Trader Joe’s for extra protein. I’ve gotten inspiration for fajita seasoning online.

This is what I use for 1 pound of meat: 

2 teaspoons smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon oregano

1 teaspoon black pepper

½ teaspoon salt 

The seasoned meat will take under half an hour to make – just sautee on a pan and when the meat has cooked, add in the spice mixture. 

I like to thinly slice the bell peppers and onions and oven roast them at 425 degrees for about 20-25 minutes. The potatoes and broccoli can go into the oven at the same time. The seasoning for both is 1-2 tablespoons of olive oil, ½ teaspoon of salt, and smoked paprika.

The red lentil pasta is a Trader Joe’s staple – I have it several times a week, sometimes with the Trader Joe’s vegan pesto, which is so good that it needs its own post. I salt the water and when it starts boiling, I add the pasta in for 10 minutes until it’s al dente. 

I like to meal prep these on Sundays so that I have lunch bowls for the upcoming week. Here’s what my bowl looks like once it’s assembled!