Vegan Fajita Bowls
These flavorful fajita bowls are packed with plant-protein, seasoned vegetables, and are beyond easy to make. So much deliciousness and you won’t miss the meat at all!
If you enjoy fajitas as much as me, you will love these satisfying and veggie-forward fajita bowls. They’re EASY to make, packed with flavorful vegetables, and just so so delicious.
We’re huge fans of regular veggie fajitas, so we decided to take that same recipe and serve it over rice with some additional flavors.
This bowl is filled with garlic-y black beans, zesty roasted peppers & onions, grilled corn, and lots of lime and avocado over top. SO yum! If you’re wanting a recipe that takes little time to make and is meat-eater friendly – you have met your match!
Ingredients – Everything You Need
This dish is filled with pantry staples and simple produce that can be found at your local grocery store. You’ll need rice, bell peppers, red onion, corn (frozen or fresh), black beans, spices (paprika, chili powder, garlic & onion powder), avocado, cilantro, lime, and oil. See photo below for reference.
Let’s Make Fajita Bowls
(1) Preheat oven to 400F. Toss peppers and onions with oil, salt & pepper, and spices. Bake for 15 minutes – flip veggies half way through.
(2) Simmer black beans on stovetop with salt and garlic powder. Stir occasionally, black beans should reduce and thicken.
(3) Grill corn on medium heat for 5 minutes, turn to cook evenly. Then use knife and carefully cut corn off cob.
Final step: assemble bowl with peppers, onions, corn, cooked rice, and toppings!
When it comes to fajitas it’s all about the toppings! They are the final touch of flavor and texture that create even more deliciousness.
Here are some additional toppings you can add to make your dish pop with flavor: pickled onions, guacamole (instead of avocado + lime), sour cream, tortilla chips, and salsa.
How to Store Leftovers
My best advice when storing leftovers for this specific recipe is keep ingredients separate. Leftovers will stay fresh longer if cooked vegetables, beans, and rice are chilled in separate containers.
Store for up to 3-4 days in refrigerator.
Is this recipe freezer friendly? As a whole, it is not. Ingredients such as corn (removed from cob), and uncooked chopped peppers & onions can be frozen in freezer-friendly bags then reheated as needed. But black beans and rice will not freeze well after being cooked.
More Vegan Recipes to Try
We’re big fans of bowl recipes, and this is one we make often! We hope you love it just as much as we do. It’s zesty, very filling, and can even be used as a meal-prep recipe!
No matter the occasion, I know you will love it!
If you tried this Vegan Fajita Bowls recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
These flavorful fajita bowls are packed with plant-protein, seasoned vegetables, and are beyond easy to make. So much deliciousness and you won't miss the meat at all!
- 2 14 oz can black beans, slightly drained with some juices
- 1 teaspoon garlic powder
- salt to taste
- 1 avocado, sliced
- 1 lime
- 1 tablespoon cilantro, chopped
Preheat oven to 400F. Toss sliced peppers & onions with oil, salt & pepper, and fajita seasoning. Then lay on a sheet pan and bake for 15 minutes – flip halfway through to evenly roast.
Corn: On medium heat, grill corn for 5 minutes (turning to evenly cook). Wrap corn in foil to keep warm. Carefully cut corn from cob when ready to serve.
Don't want to grill corn? Cut corn from cob or use frozen corn and saute in a pan for several minutes.
Black beans: add black beans and garlic powder to a pot and simmer for 5 minutes. Stir often. Black beans should reduce and slightly thicken. Season with salt to taste.
When ingredients are cooked, assemble bowl with cooked rice, beans, peppers & onions, corn, avocado slices, lime juice, and chopped cilantro. Enjoy!