Print

Vegan Fajita Bowl Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This vibrant Vegan Fajita Bowl is a flavorful, plant-based dish featuring roasted portobello mushrooms, cauliflower florets, bell peppers, and red onions seasoned with a homemade taco spice blend. Served over a bed of rice and accompanied by classic fajita toppings like guacamole, pico de gallo, and vegan sour cream, this bowl is perfect for a nutritious and satisfying meal.

Ingredients

Scale

Spices and Seasoning

  • 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

Vegetables

  • 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

Other Ingredients

  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a reusable silicone baking mat to ensure easy cleanup and prevent sticking.
  2. Prepare Taco Seasoning: In a small bowl, mix together chili powder, paprika, ground cumin, onion powder, garlic powder, oregano, salt, and black pepper to create a flavorful homemade taco seasoning.
  3. Coat Vegetables: Spread the sliced portobello mushrooms, cauliflower florets, bell pepper strips, and red onion strips evenly on the prepared baking sheet. Drizzle the vegetables with olive oil, sprinkle the taco seasoning over them, then toss well to ensure every piece is evenly coated with oil and spices.
  4. Bake Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 25 minutes, tossing them once halfway through. Roast until the veggies are tender and show slight browning for optimal flavor and texture.
  5. Prepare Toppings: While the veggies are baking, prepare any desired toppings such as slicing avocado or making guacamole, chopping pico de gallo, washing lettuce, or readying vegan sour cream, refried beans, jalapeños, lime wedges, and fresh cilantro for garnish.
  6. Assemble the Bowl: To serve, spoon about 1/2 cup of cooked rice into each bowl. Top with a generous portion of the roasted fajita vegetables. Add your favorite toppings like avocado, pico de gallo, vegan sour cream, jalapeños, and a squeeze of lime. Garnish with fresh cilantro and enjoy your vibrant vegan fajita bowl!

Notes

  • Feel free to substitute the rice with quinoa or your preferred grain for variation.
  • Adjust the spice level by increasing or decreasing the chili powder and jalapeños.
  • For added protein, serve with seasoned black beans or your favorite plant-based protein.
  • If you prefer, warm the tortillas before serving to enhance their flavor and texture.
  • This recipe is easily customizable with seasonal vegetables or whatever you have on hand.

Keywords: vegan fajita bowl, fajita vegetables, roasted fajitas, plant-based Mexican bowl, vegan dinner, healthy vegan recipe, roast vegetables, quick vegan meals

Find it online: https://thedishspot.com/vegan-fajita-bowl-recipe/