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Vegan Fajita Bowls

URL: https://jessicainthekitchen.com/vegan-fajita-bowls/

Ingredients

The base

  • 2 cups cooked quinoa
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 large red bell pepper, sliced
  • 12 ounces seitan, sliced
  • 1 cup baby bella mushrooms, sliced
  • ½ cup cherry tomatoes, sliced
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon onion powder
  • to taste salt and pepper
  • 2 cups canned black beans, drained
  • 2 cups lettuce, shredded

Per bowl

  • ½ cup quinoa
  • 1 cup lettuce, shredded
  • ½ cup black beans
  • ¼ cup sautéed red bell peppers
  • ¼ cup sautéed tomatoes
  • ¼ cup sautéed mushrooms
  • ¼ serving cooked seitan
  • to serve lime wedges

Instructions

  1. Cook the quinoa according to package directions, mixing in maple syrup and lime.
  2. While the quinoa is cooking, heat olive oil in a large pan over medium-high heat.
  3. Sauté minced garlic until fragrant, then add sliced bell peppers, seitan, mushrooms, and tomatoes.
  4. Stir in all seasonings and reduce heat to medium, cooking until softened for about 15 minutes.
  5. Add black beans to heat through and mix with other ingredients, seasoning with salt and pepper to taste.
  6. Remove from heat and assemble each bowl with the specified amounts of quinoa, lettuce, black beans, and sautéed vegetables.
  7. Serve with lime wedges on the side.

Nutrition Facts (estimated)

Servings
4 servings
Calories
311
Total fat
10g
Total carbohydrates
41g
Total protein
17g
Sodium
478mg
Cholesterol
0mg

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