These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!
Welcome to my love story entitled in LOVE with bowl food. This chapter refers specifically of course to these vegan fajita bowls aka try this NOW. My love for Mexican food has been prominent ever since my blog started. Now that I’ve actually visited Mexico I’m pretty sure it’s quadrupled. I don’t think I’ve ever meet anyone who disliked a fajita, and these bowls are an insanely good twist on them. Say hello to 30-minute filling dinner heaven.
For these vegan fajita bowls I tried seitan for the first time and I am OBSESSED. Seitan is a plant-based protein made up of vital wheat germ that is can be used as a meat substite just like tofu or tempeh. It has a pretty “meaty” texture and tastes amazing once seasoned properly so I used it in substitute for beef in traditional fajitas. Then I sauteed some garlic mushrooms and red bell peppers and served it all alongside some maple lime quinoa. You get a super filling, high protein fajita bowl in 30 minutes from start to finish.
When it comes to the nutritious side of this recipe, you get lots of protein from the seitan, quinoa and black beans, and lots of fibre too. This also makes great leftovers since you can pack all the items in tupperware containers in your fridge ahead of time and reheat it easily, or even pack it in a mason jar for lunch. Speaking of which, you need to check out these mason jar meal prep lunch salads – SO insanely easy and delicious!
Ingredients
Vegan Fajita Bowl
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 5 cloves garlic , minced
- 1 large red bell pepper , or any colour you desire, sliced
- 1 package seitan , 12 ounces, sliced
- 1 cup baby bella mushrooms , sliced
- 1/2 cup cherry tomatoes , sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 2 cups canned black beans , drained
- 2 cups lettuce , shredded
Per Bowl Instructions
- 1/2 cup quinoa
- 1 cup lettuce , shredded
- 1/2 cup black Beans
- 1/4 cup sautéed red bell peppers
- sautéed tomatoes
- sautéed mushrooms
- 1/4 serving cooked seitan
- lime wedges , to serve and squeeze over
Instructions
Vegan Fajita Bowl
- Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
- Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
- Remove from heat.
- Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!
Notes
These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!
Welcome to my love story entitled in LOVE with bowl food. This chapter refers specifically of course to these vegan fajita bowls aka try this NOW. My love for Mexican food has been prominent ever since my blog started. Now that I’ve actually visited Mexico I’m pretty sure it’s quadrupled. I don’t think I’ve ever meet anyone who disliked a fajita, and these bowls are an insanely good twist on them. Say hello to 30-minute filling dinner heaven.
For these vegan fajita bowls I tried seitan for the first time and I am OBSESSED. Seitan is a plant-based protein made up of vital wheat germ that is can be used as a meat substite just like tofu or tempeh. It has a pretty “meaty” texture and tastes amazing once seasoned properly so I used it in substitute for beef in traditional fajitas. Then I sauteed some garlic mushrooms and red bell peppers and served it all alongside some maple lime quinoa. You get a super filling, high protein fajita bowl in 30 minutes from start to finish.
When it comes to the nutritious side of this recipe, you get lots of protein from the seitan, quinoa and black beans, and lots of fibre too. This also makes great leftovers since you can pack all the items in tupperware containers in your fridge ahead of time and reheat it easily, or even pack it in a mason jar for lunch. Speaking of which, you need to check out these mason jar meal prep lunch salads – SO insanely easy and delicious!
Ingredients
Vegan Fajita Bowl
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 5 cloves garlic , minced
- 1 large red bell pepper , or any colour you desire, sliced
- 1 package seitan , 12 ounces, sliced
- 1 cup baby bella mushrooms , sliced
- 1/2 cup cherry tomatoes , sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 2 cups canned black beans , drained
- 2 cups lettuce , shredded
Per Bowl Instructions
- 1/2 cup quinoa
- 1 cup lettuce , shredded
- 1/2 cup black Beans
- 1/4 cup sautéed red bell peppers
- sautéed tomatoes
- sautéed mushrooms
- 1/4 serving cooked seitan
- lime wedges , to serve and squeeze over
Instructions
Vegan Fajita Bowl
- Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
- Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
- Remove from heat.
- Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!
Notes
Vegan Fajita Bowl
Ingredients
Vegan Fajita Bowl
- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 large red bell pepper or any colour you desire, sliced
- 1 package seitan 12 ounces, sliced
- 1 cup baby bella mushrooms sliced
- 1/2 cup cherry tomatoes sliced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 2 cups canned black beans drained
- 2 cups lettuce shredded
Per Bowl Instructions
- 1/2 cup quinoa
- 1 cup lettuce shredded
- 1/2 cup black Beans
- 1/4 cup sautéed red bell peppers
- sautéed tomatoes
- sautéed mushrooms
- 1/4 serving cooked seitan
- lime wedges to serve and squeeze over
Instructions
Vegan Fajita Bowl
- Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
- While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
- Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
- Remove from heat.
- Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!
Notes
Nutrition
Vegan Fajita Bowl https://jessicainthekitchen.com/vegan-fajita-bowls/ April 3, 2017
This Herbed Roasted Garlic White Bean Dip is ready in just 15 minutes! It’s a delicious smooth vegan dip that will be perfect at your parties!
I’ve been trying to experiment with ingredients I usually don’t use – binging Netflix’s Chef’s Table will definitely do that to you. I want to get way more familiar with this unfamiliar ingredients, and create something so delicious with them that I’ll fall in love with them.
This Roasted Garlic White Bean Dip definitely falls into that category. When I say creamy, smooth, and most of all easy , that ain’t no lie. Looking for a perfect dip for your friends at the upcoming parties or hangouts? Step right up.
I’m all over black beans, chickpeas, and even kidney beans, but I’ve haven’t really used white beans, which is kind of crazy for a vegetarian right? Well, the Mr. has said he wants to eat a lot more vegetarian meals this year and that immediately motivated me to come up with some new knock-it-out-of-the-park recipes. I had to act really cool, “oh wow that’s awesome” while my inner self was happy dancing that we would be able to finally go half-sies on meals!
In light of this exciting development, I thought of Super Bowl food . We actually first met at a friend’s Super Bowl party, and so always either go to a Super Bowl party or host one ourselves, and I’ve loved coming up with new and delicious snack ideas. I’ve always wanted to try a white bean dip and never have, so I got straight to it. Now, my husband is known as the “Sauce King” in the house and I’m definitely “Dip Queen”. Bold words yes, but I have to say, this dip really follows up on that title. I started by roasting my garlic, and PS if you’ve never roasted garlic, you need to do it. NOW. It’s so crazy easy.
Cut off a bit off the top of the garlic head, drizzle with olive oil, and then wrap in foil. Stick it in the oven at 400 for like 45-60 minutes. It comes out soft like buttah, it’s super mellow and it makes your kitchen smell like garlic bread heaven. Garlic bread heaven? Count me in. Garlic is my favourite spice – like, I should get a shirt that says Garlic-Lover – so if you’re crazy like me you can just spread this on toast. If you’re like normal people, you can use it in everything under the sun to replace regular garlic . In fact, I used it in a pesto I made later that day, and pretty much everything else for the entire weekend. Do it.
Once your garlic is roasted, just throw all the ingredients into a food processor or high speed blender and blend.
You can mix it up here if you like, but I went with a herbed white bean dip, and so added in fresh parsley, oregano and basil. While dried herbs are really convenient, fresh herbs always give a great flavour profile to your dish, so I would definitely get fresh herbs! Of course, I added my favourite, olive oil, to the mix and a squeeze of a lime (you can use a lemon too). I’ve been eating this dip for 3 days straight and it just keeps getting better, so I would recommend making this like an hour or two before you need it so all the flavours can really come together. I won’t tell if you have a few “taste tester” bites. We’re just checking it for everyone else, right?
If you try this Vegan Butternut Squash Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
AWESOME RELATED RECIPES
Baba Ghanoush
Whipped Feta Dip
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Layered Taco Dip – Cook Nourish Bliss
Vegan French Onion Dip – Oh My Veggies
Buffalo Chickpea Dip – Fooduzzi
Ingredients
Roasted Garlic White Bean Dip
- 16 ounces any white beans , 1 can – I used butter beans
- 3 cloves roasted garlic
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 3-4 tablespoons olive oil , to taste
- 2 tablespoons room temperature water
- 1 teaspoon chopped oregano
- 1 teaspoon chopped basil
- 1 teaspoon chopped parsley
To Serve
- Olive oil to drizzle
- Parsley to garnish
Instructions
Roasted Garlic White Bean Dip
- Drain the white beans of their liquid and rinse in a strainer. Pat dry.
- In a food processor, add all the ingredients. Blend until smooth and creamy. You can add more olive oil if you prefer you dip to be even thinner, but add extra seasonings to compensate for the extra liquid.
- Serve in a bowl, and if possible, allow to chill for 2 hours before serving so flavours can marry together.
- Drizzle with olive, garnish with parsley and serve with chips and enjoy!
