Name: Vegan Fajita Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon chili powder; 1 teaspoon paprika; 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 8 ounces of portobello mushrooms, sliced into strips; 1/2 head of cauliflower, cut into small florets; 2 bell peppers (any color you wish), sliced into strips; 1/2 red onion, sliced into strips; 3 tablespoons olive oil; 2 cups cooked white, brown, or cauliflower rice; Tortillas; Avocado or guacamole; Pico de gallo; Lettuce; Vegan sour cream; Refried beans; Jalapeños; Lime; Fresh cilantro

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Introduction

This Vegan Fajita Bowl is a vibrant, flavorful meal that’s both wholesome and satisfying. Loaded with seasoned roasted vegetables and served over rice with fresh toppings, it’s perfect for a quick weeknight dinner or casual lunch.

The image shows a white bowl filled with layers of food starting with a base of light brown rice. On top, there is a colorful mix of roasted vegetables including orange cauliflower, dark brown mushrooms, and red bell peppers, all slightly charred for texture. Garnishing the dish are two bright green slices of jalapeño and a small bunch of fresh green cilantro leaves placed in the center. A wedge of green lime rests on the side of the bowl. In the background, there is a white baking tray filled with more roasted cauliflower and vegetables, and two lime wedges with fresh cilantro sprigs on the white marbled surface. On the bottom left, part of a white bowl with green lettuce and a small round container with chopped tomato salsa can be seen. A folded white cloth napkin lies next to the bowl, accompanied by a fork with a black handle. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces portobello mushrooms, sliced into strips
1/2 head cauliflower, cut into small florets
2 bell peppers (any color), sliced into strips
1/2 red onion, sliced into strips
3 tablespoons olive oil
2 cups cooked white, brown, or cauliflower rice
Tortillas
Avocado or guacamole
Pico de gallo
Lettuce
Vegan sour cream
Refried beans
Jalapeños
Lime
Fresh cilantro

Instructions

Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper or a reusable silicone baking mat.
Step 2: In a small bowl, mix together the chili powder, paprika, cumin, onion powder, garlic powder, oregano, salt, and black pepper to prepare the homemade taco seasoning.
Step 3: Spread the sliced mushrooms, cauliflower florets, bell peppers, and red onion evenly on the prepared baking sheet. Drizzle with olive oil and sprinkle the taco seasoning over the veggies. Toss everything to coat well.
Step 4: Bake the vegetables for 25 minutes, tossing halfway through, until tender and slightly browned. While roasting, prepare your desired toppings.
Step 5: To assemble, spoon about 1/2 cup of warm rice into each bowl. Top with the roasted fajita veggies and add your favorite toppings like avocado, pico de gallo, lettuce, vegan sour cream, refried beans, jalapeños, a squeeze of lime, and fresh cilantro. Serve with warm tortillas and enjoy!

Tips & Variations

For extra protein, add black beans or your favorite plant-based meat substitute.
Swap out the portobello mushrooms for zucchini or eggplant if preferred.
Use cauliflower rice for a lower-carb option.
Make it spicier by adding extra jalapeños or a dash of cayenne pepper to the seasoning.
Prepare the fajita veggies ahead and store them in the fridge for quick meals throughout the week.

Storage

Store leftover roasted vegetables and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Assemble bowls fresh for best texture and flavor.

How to Serve

The image shows a metal tray filled with roasted vegetables including cauliflower florets, sliced red and yellow bell peppers, red onion pieces, and mushrooms, all charred slightly to give a mix of golden brown, orange, red, and dark brown colors, spread evenly across the tray to form a colorful single layer. On the right side of the tray, there is a stack of soft, light yellow corn tortillas resting on a white marbled surface, with lime halves, sliced jalapeños, and small bowls of green guacamole and fresh cilantro placed around the tray as toppings. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes! Use corn tortillas or omit them entirely to keep the dish gluten-free. The rest of the ingredients are naturally gluten-free.

How can I add more protein to this vegan fajita bowl?

Add cooked black beans, pinto beans, or a plant-based meat substitute to boost the protein content without compromising flavor.