Vegan Fajita Bowls are a tasty, easy, and healthy meal to enjoy on a busy day. You’ve got seasoned tempeh, colorful bell peppers, onions, and earthy mushrooms, served atop a bed of quinoa rice. This quick and flavorful meal offers a satisfying blend of textures and aromas for plant-based goodness.
Why You Will Enjoy This Recipe
Just slice your tempeh and veggies, season them with lime juice and spices, and you’ve got an easy lunch or dinner. It’s easily adjustable for what you have on hand. No need to worry about how to roll up your fillings in a tortilla, or finding just the right whole-grain tortilla, either. I chose quinoa for a more nutritious option than rice.
This vegan fajita bowl is high in protein with approximately 30 grams, plus it has 9 grams of fiber, 1272 milligrams of potassium, and 105 milligrams of vitamin C per serving. These vegan fajita bowls are packed with flavor and great for meal prep, too!
Ingredients
- Quinoa
- Olive oil
- Tempeh: this is a high-protein food made from fermented soybeans, other beans, or grains. You could also use firm tofu strips. Press them first to get out some extra water. The brand of tempeh I usually buy is gluten-free and made with soybeans and flaxseed, but check the label first if that is important to you (Trader Joe’s brand tempeh does contain gluten). This short blog post about tempeh discusses some of the health benefits of the phytoestrogens it contains.
- Red onion: or use white or yellow onions
- Yellow or red bell peppers: or green or orange, whatever you have is fine
- Mushrooms
- Chili powder
- Garlic powder
- Cumin
- Salt
- Avocado
- Lime juice
- Salsa
- Fresh Cilantro leaves
How to Make Vegan Fajita Bowls
- Rinse the quinoa well in a fine mesh colander to prevent a bitter taste.
- Add it to a rice cooker with 1 cup of water.
- Cover and cook until done. Or, cook on the stovetop according to package directions.
- Preheat the oven to 400℉. Place a sheet of parchment paper on the sheet pan. In a large bowl, mix the sliced tempeh, peppers, onion, and mushrooms with the lime juice, olive oil, chili powder, garlic powder, cumin, and salt. Spread these out on the parchment paper.
- Stir the vegetables and tempeh and turn them over halfway through baking. Bake for about 25 minutes or until the vegetables are softened and the tempeh is lightly browned.
- When the quinoa is done, divide it between two serving bowls.
- Divide the tempeh and vegetables between the bowls. Add chopped avocado, salsa, and cilantro leaves.
Other Toppings
Try these topping ideas too:
- Guacamole
- Jalapenos
- Corn
- Shredded spinach, lettuce, or baby kale
- Pinto beans
- Grilled zucchini or eggplant
- Pico de gallo
- Vegan cheddar or pepper jack cheese
- Vegan sour cream
What to Serve with Vegan Fajita Bowls
- Corn on the cob
- Black beans
- A green salad
- Cooked vegetables like broccoli, cauliflower, carrots, or zucchini
- Fresh fruit: cantaloupe, watermelon, mangoes, or pineapple
- Dessert: a light dessert like Homemade Vegan Oatmeal Date Cookies or Triple Berry Nectarine Crisp
Storage
Store your bowls in the refrigerator for up to two days. Microwaving for about 2 minutes should bring it up to at least 165 F. Or, you can cook the quinoa, tempeh, and vegetables, portion them into containers, and freeze them for 2 – 3 months.
Microwave the bowl to at least 165 degrees F (as recommended by the USDA Food Safety and Inspection Service), which may take a few minutes, and then top with the salsa, avocadoes, and cilantro leaves.
More Recipes You May Enjoy
- Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)
- Lentil Pasta with Tempeh and Spinach
- Salad with Beans, Quinoa, Rice, and Pecans and Lemon-Herb Dressing
- Quick Pumpkin and Black Bean Tacos
- Easy Mexican Lasagna with Black Beans
If you have tried this recipe, I would really appreciate it if you have a few moments to include a rating and comment: thank you!
Vegan Fajita Bowls with Tempeh
Equipment
- Rice cooker
- Chef's knife
- paring knife
- Cutting board
- Sheet pan
Ingredients
- ½ cup quinoa (uncooked)
- 8 ounces tempeh
- ½ red onion, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 2 mushrooms, sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon olive oil
- ½ teaspoon teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ½ avocado
- ¼ cup salsa
- ¼ cup fresh cilantro leaves, chopped
Instructions
- Rinse the quinoa well in a fine mesh colander. Add it to a rice cooker with 1 cup of water. Cover and cook until done. Or, cook on the stovetop according to package directions.
- Preheat the oven to 400℉. Place a sheet of parchment paper on the sheet pan. In a large bowl, mix the sliced tempeh, peppers, onion, and mushrooms with the lime juice, olive oil, chili powder, garlic powder, cumin, and salt . Spread these out on the parchment paper. Stir the vegetables and tempeh and turn them over halfway through baking. Bake for about 25 minutes or until the vegetables are softened and the tempeh is lightly browned.
- When the quinoa is done, divide it between two serving bowls.
- Divide the tempeh and vegetables between the bowls. Top with the chopped avocado, salsa, and cilantro leaves.
Notes
Nutrition
Keep up to date with seasonal recipes from my free monthly newsletter.
How did you like these vegan fajita bowls? Please rate the recipe and leave a comment below:
So good! Easy and i always am looking for things to cook with tempeh