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!
Servings 4
Calories 477kcal
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
Black Beans
- 2 14 oz can black beans, slightly drained with some juices
- 1 teaspoon garlic powder
- salt to taste
Fajita Seasoning
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1/2 teaspoon (each) garlic powder & onion powder
- 1/2 teaspoon (each) salt & black pepper
Toppings
- 1 avocado, sliced
- 1 lime
- 1 tablespoon cilantro, chopped
Instructions
- 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!
Notes
Storing 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.
Nutrition
Calories: 477kcal | Carbohydrates: 78.6g | Protein: 14.4g | Fat: 14.3g | Sodium: 810.5mg | Sugar: 12.8g | Vitamin A: 31IU | Vitamin C: 246mg