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Also note: While I am a certified nutrition coach, I am not a medical doctor. Information here is not intended to be a replacement for the advice you should seek from your doctor.
Do you crave some good Mexican-inspired food, but are you sick of the traditional fajitas? Or are you looking for a lighter, plant-based alternative that doesn’t involve the use of tortillas? My Veggie Fajita Bowls are perfect for you!
Made with soy curls and black beans, these vegan fajita bowls are easy and quick to make and are also a good way to consume whatever veggies you have left in your fridge. No waste of food with this delicious Mexican-inspired bowl!
Plus, these veggie fajita bowls are full of flavors and taste! Indeed, I came up with a phenomenal seasonings combination that will give a special twist to this veggie fajita bowl recipe. Tajin Classic Mexican seasoning, cumin, chili, paprika, and cayenne pepper are all you need to spice up this dish and have a healthy, yet super tasty Mexican-inspired dinner!
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Optional, but highly suggested, is the addition of some lime wedges, guacamole, and hot sauce… but only if you can handle the spice 🌶️! In any case, you can just add some Greek – or soy – yogurt (excellent sour cream alternatives) to dampen the spiciness of the dish.
Last but not least, is the Chipotle-inspired cilantro lime rice! This is not only a great way to jazz up these vegan fajita bowls, but it is also the main carb source of this recipe. The result makes for a very healthy and well-balanced veggie fajita bowl, easier to digest, and that tastes extremely similar to the ones served at Chipotle!
Veggie Fajita Bowls: a balanced and versatile macro-bowl!
Let’s now check more in detail why these vegan fajita bowls are such a balanced and filling meal!
The great thing about this recipe is that it follows the same principles of a classic Buddha bowl (or nourish bowl/macro-bowl): a source of carbs, one of lean protein, lots of veggies, and some good healthy fats! The combination of all these essential macro and micro-nutrients allows you to eat a well-balanced, filling meal. Moreover, macro-bowls can be easily personalized according to your personal dietary requirements and health goals.
When it comes to my Veggie Fajita Bowl recipe, the carb source is the cilantro lime rice, the proteins come from the soy curls and the black beans, and the good fats from the avocado oil. Plus all the different veggies contained in the bowl provide not only loads of different minerals and vitamins, but also a good amount of fiber, which is essential to improve our digestion, and to feel overall healthier!
What are you waiting to try these easy and healthy bowls? Let me know how you liked them in the comment section below.
In the meanwhile, for other vegetarian and vegan Mexican-inspired recipes, check my “Healthfully Loaded” Mexican Street Corn Salad, Vegetarian Mexican Fajita Cornbread Casserole, Easy Mexican Eggs Benedict w/ Tofu Chorizo & Chipotle Hollandaise, and my Mexican Spicy Stuffed Peppers – Vegan Recipe.
Veggie Fajita Bowl with Soy Curls and Cilantro Lime Rice
Ingredients
INGREDIENTS
- 8 oz Soy curls
- 1 can Black beans low sodium
- ¼ cup Salsa restaurant style
- 2 cup Vegetable broth or beef broth
- 1 whole Lime, juice
- 16 oz Salad greens
- 2 tbsp Avocado oil
SEASONINGS
- 4 tsp Tajin Classic Mexican Seasoning
- ½ tsp Cayenne or less if sensitive to spice
- 1 tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Salt or to taste
- 1 tsp Cumin
- ½ tsp Paprika
- 1 tsp Chili powder
FAJITA VEGGIES – use what you'd like, here are suggestions
- 4 oz Mushrooms sliced
- 2 Yellow squash quartered then diced
- 1 Zucchini quartered then diced
- 1 Bell pepper sliced
- 1 Onion slice into strips or large dice
- 2-3 cloves Garlic
CILANTRO RICE
- 1 Lime juice
- 4 cups Prepared brown or wild rice
- 1 handful Fresh cilantro chopped, or 2tbsp dried
- ½ tsp Salt or to taste
OPTIONAL TOPPINGS
- Salsa
- Avocado or guacamole
- Hot sauce sugar and oil free
- Greek yogurt a sour cream substitute
- Cheese Mexican blend, cheddar, cotija, etc – light amount
- Cilantro
- Pickled red onions
- Lime wedges
Instructions
- Add soy curls, broth, salsa, and lime juice to a bowl. Soak at least 10 minutes.
- Heat a large pan with a tablespoon of avocado oil.
- Add the prepared veggies and cook until desired tenderness.
- Put the cooked veggies in a bowl or heat another pan. Add another tablespoon of oil.
- Drain the soy curls and add them to the hot pan.
- Drain and add the black beans.
- Add all of the seasonings and stir to combine.
- Reduce the heat and simmer until much of the liquid has evaporated.
- Meanwhile, stir the chopped cilantro, juice of one lime, and quarter teaspoon salt into the rice and combine.
- To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy curls. Optionally top with the "optional toppings" above. Enjoy!
Nutrition
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