Vegan fajita bowls

Vegan fajita bowls

vegan fajita bowls

Hope you are having a good week, guys? I’m still ploughing on with my rental flat renovation and while some days feel like I’m winning – yesterday was a very good day, on others the progress is painfully slow. Like today when big chunks of my wall came off as I started pre-painting prep and set me back massively… Oh the joys of Victorian conversions! I am just over 2 weeks in and I am working towards going back home on 8th of November, by which point I will have been at it for almost a full month. I cannot wait to be home, I miss Duncan and ‘Miss Four Paws’ and my own bed!

In the meantime, here is a nutritious lunch bowl idea that I prepared for you while still at home. This is based on the easy vegan fajitas recipe I posted back in August. While I love having this aromatic fajita filling in soft corn tortillas, I am not always in a position (or in the mood) to make them so often I just make the filling on its own and then combine it with other elements for a deliciously satisfying, yet quick and fuss-free, lunch bowl.

This is of course very flexible, but I like to include some brown rice, spiced baked sweet potato, tangy avocado mash, creamy red kidney beans, charred sweetcorn and a super simple red cabbage slaw with plenty of coriander. This vegan fajita bowl is so easy to put together, so full of colour and texture that it will keep you satiated for hours. It is also fantastic for batch prep, in fact, I tend to double the amount of filling so that I can stop wondering ‘what shall I make for lunch’ for a few days. I hope you’ll enjoy it too!

vegan fajita bowls ingredients

vegan fajita bowls beans avocado

vegan fajita bowls sweet potato rice

vegan fajitas baked

makes
4
PREP
30 min
COOKING
60 min
makes
4
PREPARATION
30 min
COOKING
60 min
INGREDIENTS
  • 1 portion of easy vegan fajita filling (recipe here)
  • 2 small sweet potatoes, cubed
  • olive oil
  • salt and pepper
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 1-2 ears of corn or a tin of corn
  • 1-2 ripe avocados
  • 2 limes
  • small bunch of coriander, finely chopped
  • a wedge of red cabbage, finely shredded
  • a tin of red kidney beans, drained
  • 1 cup brown rice or quinoa, cooked
METHOD
  1. Prepare mushroom / vegan fajita filling as per this recipe.
  2. Preheat the oven to 220° C / 425° F and coat cubed sweet potatoes in 15 ml / 1 tbsp of olive oil, season with salt, smoked paprika, cumin and cayenne pepper.
  3. Spread on a large baking tray and bake for about 30 minutes, flipping the pieces to the other side half way through.
  4. If using corn on the cob, brush the kernels with a small amount of oil and char them on a griddle pan, turning the cobs every few minutes.
  5. Smash avocado with a fork, season with lime juice, salt and pepper.
  6. Dress shredded cabbage with a small amount of olive oil, sprinkle with lime juice and stir coriander through it. Season with salt and pepper.

ASSEMBLY

  1. Divide all of the ingredients between four bowls or assemble one bowl and store the rest of the ingredients in airtight containers, in the fridge, and assemble throughout the week as needed.

NOTES

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NUTRITIONAL INFO
calories
874
44%
sugars
15 g
16%
fats
30 g
42%
saturates
4 g
21%
proteins
19 g
39%
carbs
142 g
54%
*per serving
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5.0
3 reviews, 3 comments
REVIEWS & QUESTIONS
Dawn:
This was a huge hit with my teen son and partner. So many flavors and textures. So satisfying. I do have to say that the recipient does not include bell peppers. I added them of course. Thanks for sharing.
    Ania
    Ania:
    Thanks, Dawn! I am delighted to hear that this recipe went down so well with you and your family. I am not sure what you mean by saying that this recipe doesn't include peppers - they are part of the vegan fajita filling recipe, which is needed for this bowl (first line item). Am I missing something? x Ania
Rebecca:
I've been making this for my work lunches. It is fairly easy to make all the components, filling, full of vegetables, and delicious! Thanks for the recipes.
    Ania
    Ania:
    Thanks Rebecca! I'm delighted to hear that you've enjoyed this recipe and thank you for letting me know - much appreciated! x Ania
Dimitri Komarov:
This is such an easy to make recipe. Thank you for sharing this. I tried it out yesterday and it tasted surprisingly delicious. My family loved it too.
    Ania
    Ania:
    Thanks for your kind words, Dimitri! So nice to hear that it went down so well with you and your family. Ania
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