Fajita Bowl

Do you love vegetable fajitas? I do! But, I tend to eat way too many tortillas. So, I made a fajita bowl! Whenever I create a new vegan bowl recipe, I focus on my favorite combination of raw and cooked vegetables. This vegan fajita bowl layered grilled marinated vegetables on cilantro lime rice and sassy pinto beans. Then, I added greens, cilantro, avocado and topped it with my favorite Vegan Southwest Dressing. 

As a general rule, I always like to marinate everything overnight, but a few hours will suffice. Although I grilled my vegetables, the vegetables also roast well in the oven. 

On another note, adapt this recipe to meet individual preferences. For example, eggplant is an excellent substitute if you don't care for mushrooms. 

How to marinate vegetables for fajitas

I chose my favorite combination of vegetables for this vegan fajita bowl recipe. But, feel free to add other vegetables or substitute vegetables you prefer. 

• Mushrooms
• Baby Bell Peppers
• White or yellow onion
• Zucchini 
• Jalapenos

As a rule, I like to marinate pretty much everything overnight. In my opinion, marinating overnight gives the vegetable time to absorb the marinade's flavors, making them perfect for grilling without oil. 

• Hatch Green Chilis
• Fresh lime juice
• Cilantro

Once the three magic ingredients are mixed, pour over the raw chopped vegetables, cover them and shake it all about. Then, refrigerate overnight, or as long as you can wait. 

How to grill vegetables for a fajita bowl

• Preheat the grill to 400 degrees
• Using a grill basket, place all the marinated vegetables in the base of the basket. 
• Leave any remaining marinade in the base of the container to use later
• Place the grill basket directly on the grill
• Close the cover and cook for 20 minutes, making sure to open the grill, and toss the vegetables every 5 minutes. 
• Return the grilled vegetables to the container with the remaining marinade. 

How to Roast Fajitas on a Sheet Pan 

Sassy Beans

• Pinto or black beans (drained and rinsed) 
• Yellow onion
• Garlic
• Chipotle seasoning
• Cholula sauce (or hot sauce of choice) 
• Vegetable broth 

Other ingredients for a tasty fajita bowl

Another one of my favorite additions to a vegan bowl recipe is cilantro lime rice. I prefer to cook with brown rice but choose your favorite rice. 

How to make cilantro lime rice

To make cilantro-lime rice, all you need is a few ingredients. Rice is like a sponge, so it is the bland base for absorbing any flavors. Again, this bowl tastes fabulous with plain brown rice, but it adds a little more flavor when adding some additional flavors. 

Fajita Bowl

Kathy Carmichael

Skip the tortillas and put your fajitas in a bowl. This bowl is full of cilantro-lime rice, grilled fajita vegetables, sassy pinto beans, topped with lettuce, cilantro, tomatoes, avocado, limes, and vegan southwest dressing.

5 from 1 vote

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Entrees

Cuisine Mexican

Servings 4 servings

Calories 665 kcal

Ingredients

  

1x2x3x

Fajita Vegetables

• ▢ 16 ounces sliced mushrooms
• ▢ 1 yellow or white onions cut into thin slices
• ▢ 1 zucchini sliced lengthwise, and cut into bite-sized pieces
• ▢ 6 baby bell peppers or 1 red bell pepper cut into bite sized pieces
• ▢ 2 jalapenos deseeded and deveined, cut into rings

Fajita Marinade

• ▢ ¼ cup Hatch Green Chilis
• ▢ ¼ cup fresh lime juice
• ▢ 2 tablespoons chopped cilantro

Cilantro Lime Rice

• ▢ 1 ½ cup long grain brown rice
• ▢ 3 cups water or low sodium vegetable broth
• ▢ 1 lime zested and juiced
• ▢ ½ cup cilantro chopped
• ▢ 1 teaspoon fresh garlic minced
• ▢ 1 teaspoon cumin

Sassy Beans

• ▢ 15 ounces pinto or black beans rinsed and drained (1 can)
• ▢ ¼ cup finely diced yellow onion
• ▢ 1 teaspoon chipotle seasoning
• ▢ 2 teaspoons Cholula hot sauce
• ▢ ¼ cup vegetable broth

Other Ingredients

• ▢ 1 avocado sliced into thin slices
• ▢ 1 pint tomatoes cut in half
• ▢ 2 limes cut into wedges
• ▢ 8 cups Romaine lettuce chopped
• ▢ ½ cup chopped cilantro
• ▢ ½ cup vegan southwest dressing
• ▢ Tortilla Chips optional

Instructions

 

Fajita Vegetables

• Combine the marinade in a measuring cup and stir together.
• Add all the cut vegetables to a container with the marinade. Place a cover over the top and gently shake, so all the vegetables are coated.
• Marinate overnight or at least a few hours.

Cooking the vegetables: Grilling

• Preheat the grill to 400 degrees
• Using a grill basket, place all the marinated vegetables in the base of the basket. 
• Leave any remaining marinade in the base of the container to use later
• Place the grill basket directly on the grill
• Close the cover and cook for 20 minutes, making sure to open the grill, and toss the vegetables every 5 minutes. 
• Return the grilled vegetables to the container with the remaining marinade. 

Cooking the vegetables: Sheet Pan

• Preheat the oven to 450 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Drain the excess marinade from the vegetables, but keep the excess marine in a container after cooking. 
• Place the vegetables in a single layer as much as possible on the baking sheet. 
• Using a spatula, toss the vegetables after 15 minutes, then bake 5-10 minutes longer until tender and lightly browned.
• Remove from the oven and add to a large bowl; add the remaining marinade and toss for additional flavor.  
• Cilantro Lime Rice
• Add rice, water, or vegetable broth and lime zest to a medium saucepan and bring to a boil.
• Reduce heat to low and cook for 30-35 minutes or until the water is fully absorbed and the rice is tender.
• Take the heat and stir in the lime juice, cilantro, and garlic. Season with cumin to taste and serve immediately.
  

Sassy Beans

• In a skillet, saute the onions and garlic.
• Add the pinto beans (or black beans), seasoning, hot sauce, and vegetable broth.
• Bring to a simmer, and let the fluid from the fluid dissipate and thicken.
• Set aside.
  

How to make Fajita Bowls

• Place ¼ of the cilantro-lime rice in the center of the bowl.
• Add a serving of sassy beans, grilled (or roasted) vegetables), add tomatoes, lettuce, avocado.
• Drizzle with vegan southwest dressing.
• Serve with lime wedges.

Notes

Tips

1. Substitute plain back or pinto beans for sassy beans for a time-saving option. 
2. Another way to save time is to serve plain brown rice instead of cilantro-lime rice. 
3. If cooking in the oven instead of the grill, place the baking sheet in the oven and preheat it before adding the vegetables reducing cooking time by half the time, and you don't have to flip the vegetables. 
4. Marinate the vegetables overnight for deeper flavors, or at least a few hours.
5. After cooking for additional flavor, save the marinade to toss back into the vegetables. 
6. Make the cilantro-lime rice ahead of time and reheat it for a time-saving tip. 
7. Allow your guests or family to make their fajita bowls with their favorite ingredients by setting up a fajita bowl buffet.
8. Add Guacamole, vegan refried beans, and Plant-Based Sour Cream for additional toppings. 

Nutrition

Calories: 665kcalCarbohydrates: 107gProtein: 20gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 627mgPotassium: 2021mgFiber: 21gSugar: 17gVitamin A: 11258IUVitamin C: 137mgCalcium: 189mgIron: 6mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/