Vegan Fajita Bowl
This Vegan Fajita Bowl has all of the traditional fajita flavors and is packed full of veggies and plant-based protein.
Fajita bowls are great for nutritious meatless lunches and dinners. If you love the thought of these from Chipotle, you will love the homemade vegan version. Don’t be fooled by the simplicity, because this may end up being one of your favorite recipes yet.
For all of those who always feel like you have to follow a recipe exactly, this one is not that way. If there are other veggies you want to add you can totally do so. If you aren’t following the vegan lifestyle you can also add in chicken or beef for more protein.
I haven’t tried it, but this would probably be a good recipe to add some tofu in if that’s your thing.
What You Need for Vegan Fajita Bowls
extra-virgin olive oil
Veggies: bell pepper, red onion, black beans, tomato, avocado
Spices: chili powder, cumin, salt, red pepper flakes
cooked brown rice
chopped cilantro
Dressing Ingredients:
extra-virgin olive oil
red wine vinegar
Lime juice
cumin
Salt and pepper
How to Make Vegan Fajita Bowls
Heat some oil in a skillet over medium-high heat and add the peppers and onion. Cook until they start to turn brown, then add in the cumin, salt, pepper, chili powder, and red pepper flakes.
Cook for a few more minutes, being careful to keep the veggies al dente.
Add the beans, cooked rice, tomatoes, cooked peppers, and onions in a large mixing bowl and stir.
In another bowl, whisk together all of the ingredients for the dressing then set aside.
Serve with avocado, cilantro, and dressing!
How Long Does the Dressing Last?
You will have leftover dressing. It can be stored in the refrigerator in an airtight container for up to two weeks. If you have some small mason jars those work well when it comes to storing dressings and marinades.
Prior to using, allow enough time for it to come to room temperature.
Tips for Making and Meal Prepping
- If you are going to make fajita bowls for lunches, you may want to wait to add the dressing until you are ready to serve.
- To prepare ahead of time, go ahead and have all of the veggies sliced and the rice cooked. That way you can assemble your bowls in no time when you are ready for dinner.
- As I mentioned before you can add more veggies if you would like.
- Other protein options if you aren’t vegan that would pair well in fajita bowls are chicken, steak, and shrimp.
- For a lower carb option you could swap the brown rice for cauliflower rice instead.
- This recipe was created for 2 servings, but you can easily double or triple the ingredients to make more.
- You can also use the leftover dressing as a marinade or for salads if you choose.
More Easy Vegan Recipes:
Vegan Fajita Bowl
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 bell pepper julienne
- ½ red onion julienne
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- Pinch of red pepper flakes
- 1 cup cooked black beans or canned, drained and rinsed
- 1 cup cooked brown rice
- 1 to mato diced
- 1 avocado sliced
- 1/3 cup chopped cilantro
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a skillet over medium-high heat, add oil. Add pepper and onion and cook, stirring, till starting to brown. Add chili powder, cumin, salt, and red pepper and toss, continuing to cook 2 to 3 minutes. Goal is brown but still with an al dente texture.
- In a large bowl, add beans, rice, tomato, and cooked pepper and onion, and toss together well.
- In a bowl, whisk together oil, vinegar, lime juice, cumin, salt, and pepper. Set aside dressing.
- Split into two bowls and serve with avocado, cilantro, and dressing.
Video
Notes
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