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Fajita Bowl
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5 from 1 vote

Fajita Bowl

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entrees
Cuisine: Mexican
Diet: Vegan
Servings: 4 servings
Calories: 665kcal


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


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.



  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. 


Calories: 665kcal | Carbohydrates: 107g | Protein: 20g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 627mg | Potassium: 2021mg | Fiber: 21g | Sugar: 17g | Vitamin A: 11258IU | Vitamin C: 137mg | Calcium: 189mg | Iron: 6mg