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, and classic fajita toppings.
Vegan fajitas but make it a bowl.
These Vegan Fajita Bowls have three main elements:
Throw all of that in a bowl and add your favorite fajita toppings like tomatoes, avocado, corn, and vegan sour cream. And you've got veggie fajita bowls!
It might seem like there are a lot of ingredients in these fajita bowls, but each individual recipe is quite simple. And they all cook in tandem, so this recipe will be ready in no time!
Choose your favorite fajita toppings! Here's what I used
Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Beans and mushrooms both have a good amount of protein. But if you're looking with some extra protein you can add some tofu or tempeh to the fajita meat.
For specific instructions, you can follow my mushroom tempeh fajita recipe.
Yes! This recipe would be great for meal prep! Store the components of the dish separately (or at least in separate quadrants of a container) and assemble the day of.
You can store the cooked parts of this recipe: the fajita meat, beans, and rice all together in a container in the fridge. I recommend storing any fresh toppings like tomatoes and avocado separately.
This dish will last for up to a week in the fridge.
Thank you God for these bowls. Thank you for the nourishing dinner we have to eat. Amen.
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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.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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