Vegan Fajita Bowl: Quick, Flavor-Packed Weeknight Delight

A colorful and delicious Vegan Fajita Bowl, perfect for busy weeknights and bursting with flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: LUNCH

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 cups Portobello Mushrooms Substitute with shiitake or button mushrooms if preferred.
2 cups Cauliflower Feel free to swap with broccoli or zucchini.
2 cups Bell Peppers Any variety—red, yellow, or green.
1 large Red Onion Also use yellow or sweet onions for a milder flavor.

For the Seasoning

2 tablespoons Olive Oil Can be replaced with avocado oil.
2 tablespoons Homemade Vegan Fajita Seasoning Blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.

Serving Options

2 cups Rice or Quinoa Forms the base for your bowl.
to taste Fresh Toppings Avocado slices, chopped cilantro, or vegan sour cream.

Equipment

Sheet Pan
large bowl

Method

Preparation

Preheat your oven to 400°F (200°C).
Clean and chop portobello mushrooms, cauliflower, bell peppers, and onion into similar-sized pieces.
In a large bowl, combine chopped veggies with olive oil and sprinkle with homemade fajita seasoning. Toss well to coat.
Spread the veggie mix onto a sheet pan and roast for 25-30 minutes until golden-brown and tender.
Assemble your Vegan Fajita Bowl with roasted veggies on a base of rice or quinoa. Add your favorite toppings.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 70mgCalcium: 60mgIron: 2.5mg

Notes

Optional: Add a squeeze of lime juice over the top for extra zest! Store leftovers in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer.

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