Vegan Fajita Bowls
Fajita night just got more fun with these plant-based and vegan fajita bowls. These gluten free and oil free fajita bowls are loaded with a mushroom and bell pepper "meat", a tasty black bean sauté, cilantro rice, and classic fajita toppings.
Author:
Elizabeth | At Elizabeth's Table
Serves:
4
Prep:
20
minutes
Cook:
20
minutes
TOtal:
40
minutes
Ingredients
Rice
- 1 Cup White Rice
- 1/2 Teaspoon Salt
- 1/4 Cup Chopped Cilantro
Fajita "Meat"
- 6 Portobello Mushrooms, sliced into strips
- 3 Medium Bell Peppers, sliced into strips
- 1 Teaspoon Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Cumin
- 1/8 Teaspoon Black Pepper
Beans
- 1 Yellow Onion, minced
- 2 Cloves Garlic, minced
- 1 15oz Can Black Beans, halfway drained
- 1/2 Teaspoon Salt
Other Toppings
- Vegan Sour Cream
- Corn
- Sliced Jalapeños
- Sliced Avocado
- Cherry Tomatoes
- Cilantro
Instructions
- Cook the rice. Bring 1 ½ cups water and the dry rice to a boil. Reduce to a simmer for 12-15 minutes until the water is absorbed and the rice is tender. Let cool slightly then stir in the chopped cilantro.
- Meanwhile, prepare the fajita meat. Add the mushrooms, peppers and spices to a large skillet. Cook 8-10 minutes over medium heat until the vegetables are soft. The mushrooms and peppers will naturally release liquid, creating a sauce with the spices.
- Meanwhile, prepare the beans. Heat the onion in a small skillet over medium heat. Cook 5 minutes until starting to soften. Add the garlic and stir 30 seconds. Then add the beans (including half the liquid) and salt. Cook 3-4 minutes more until the beans are warmed through.
- Assemble the fajita bowls. Place a bed of cilantro rice in the bowl. Add the fajita meat and beans in separate sections of the bowl. Top with your favorite fajita ingredients like vegan sour cream, corn, jalapeños, avocado tomatoes, and fresh cilantro.
