Vegan Fajita Bowls

Name: Vegan Fajita Bowls
Prep time: 15 min
Cook time: 15 min
Ingredients: 4 bell peppers, cored and sliced ((red, green, yellow)); 1 red onion, peeled and sliced; 2 Tablespoons oil; 2 corn (on the cob); cooked rice; 2 14 oz can black beans, slightly drained with some juices; 1 teaspoon garlic powder; salt to taste; 2 teaspoons chili powder; 1 teaspoon paprika; 1/2 teaspoon (each) garlic powder & onion powder; 1/2 teaspoon (each) salt & black pepper; 1 avocado, sliced; 1 lime; 1 tablespoon cilantro, chopped

Updated: Jul 8th, 2020

Jump to Recipe

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.

Copper sheet pan with roasted colored black peppers on it.

Spoon stirring black beans in a silver pan.

(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!

Additional 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.