These filling, colorful, easy vegan fajita bowls are made with pan roasted fajita vegetables, black beans, avocado, and rice. They're packed with flavor, easy to make, and a lighter way to enjoy fajitas at home.
- 1/4 cup avocado or olive oil
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoons agave syrup
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 3/4 teaspoon kosher salt
- 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 3 large peppers, any color, sliced into thin strips
- 1 large yellow onion, thinly sliced
- 1 large poblano pepper, sliced into thin strips
- 2 tablespoons fresh cilantro, finely chopped
Cilantro Lime Rice:
- 1 cup (dry) long grain white rice, cooked according to package directions
- 1 teaspoon kosher salt
- 2 tablespoons lime juice
- 1 tablespoon avocado oil
- 2 tablespoons cilantro, finely chopped
- Topping options: 1 15 ounce can black beans, drained and rinsed, vegan cheese, cherry tomatoes, avocado or guacamole
- Preheat oven to 375˚ F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the avocado oil, lime juice, agave, chili powder, oregano, salt, cumin and garlic powder until well combined.
- Add the peppers, onion, poblano, and 2 tablespoons of chopped cilantro to a separate large bowl. Pour marinade over the top and toss to evenly coat.
- Spread the vegetables onto the prepared baking sheet and roast for 25 minutes, stirring 1 or 2 times throughout., until tender and slightly caramelized.
While the vegetables are roasting, cook rice according to package directions in 2 cups of water with 1 teaspoon of kosher salt. Once cooked, stir in lime juice, oil, the the remaining 2 tablespoons of chopped cilantro.
Assemble the fajita bowls with rice, fajita veggies, and toppings of choice. Serve and enjoy.
Poblano peppers: if you can't find any poblanos, the next best substitute is a serrano pepper or ancho chile. We don't suggest swapping poblanos with jalapeños, as they can be quite a bit more spicy.
Black beans: feel free to sub with pinto beans. For alternative protein choices, you could also top with sofritas tofu. If you're not vegan, feel free to top with grilled chicken shrimp or steak.
Low carb version: If you're looking for a low crab serving option, try this cilantro lime cauliflower rice as the base for your bowl. Alternatively, serve up these vegan fajita bowls salad-style over greens.
Meal prep: make the fajita vegetables and even the cilantro lime rice up to a few days ahead of time. Store separately, then assemble your bowls when you're ready to enjoy. If you prep these two items ahead of time, these vegan fajita bowls will take you about 5 minutes to assemble!
Note: Nutritional information below does not include toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican-American
- Serving Size:
- Calories: 395
- Sugar: 8.8 g
- Sodium: 592.8 mg
- Fat: 18.6 g
- Carbohydrates: 53.2 g
- Fiber: 5.4 g
- Protein: 5.7 g
Keywords: Easy vegan fajita bowls