Name: Black Bean & Baby Potato Fajita Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cups yellow baby potatoes, quartered; 1 tsp avocado oil; Sea salt & black pepper, to taste; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 yellow onion, thinly sliced; 1 tsp avocado oil; Sea salt & black pepper, to taste; 2 cups frozen cauliflower rice; 2 tbsp fresh lime juice; ½ cup fresh cilantro, chopped; Sea salt & black pepper, to taste; ¼ cup raw tahini; 2 tbsp hot sauce, plus more to taste; 1 tbsp fresh lime juice; Sea salt & black pepper, to taste; Spring water, to thin; 1 (15-oz) can black beans, warmed; Fresh cilantro

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Healthy & full of Mexican spice, this Black Bean & Baby Potato Fajita Bowl is a must-make vegan recipe. It features warm black beans, roasted baby potatoes, vibrant fajitas, cilantro-lime cauliflower rice, creamy avocado, & a spicy tahini dressing. The perfect weeknight dinner or meal prep option that is full of fiesta flavors at every bite!

Black Bean & Baby Potato Fajita Bowl with cilantro lime cauliflower rice, sliced avocado, spicy tahini dressing, and fresh cilantro with a fork in it sitting on a white marble counter.

This Black Bean & Baby Potato Fajita Bowl is the Mexican recipe that you need in your weekly rotation.

Warm black beans, roasted baby potatoes, vibrant fajitas, cilantro-lime cauliflower rice, creamy avocado, & a spicy tahini dressing. The creation is hearty, healthy, & has a bit of a kick to it!

It goes without saying, but this fajita bowl is piled high with good-for-you ingredients that will have you digging in for more!

Why You’ll Love This Vegan Fajita Bowl Recipe

Full of Flavor & Packed with Nutrition: Loaded with Mexican spice while being created with healthy vegan ingredients, which will have you digging in for more.
Quick & Easy: Ready in about 30 minutes & super straightforward to make!
Great for Meal Prep: This Black Bean & Baby Potato Fajita Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Vegan Black Bean & Baby Potato Fajita Bowl with cilantro lime cauliflower rice, sliced avocado, spicy tahini dressing, and fresh cilantro with a fork in it sitting on a white marble counter.

Ingredients

Organic Black Beans: Full of healthy fats, fiber, & plant-based protein.
Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to add some heartiness.
Organic Fajitas: Any color combination will work for the bell peppers & onion.
Organic Cilantro-Lime Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like it while being packed with nutrition. Plus, with the addition of fresh lime juice & cilantro, it takes it up a notch.
Organic Avocado: Slice it, dice it, or mash it up into guacamole!
Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
Organic Spicy Tahini Dressing: This tahini dressing complements this fajita bowl perfectly. Don’t leave it out!
Organic Avocado Oil: Avocado oil is my go-to oil because it’s neutral in flavor & can be used to cook at high-heat temperatures.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, toss the baby potatoes with the oil & seasonings. On the other side, toss the fajitas with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Spicy Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the cilantro-lime cauliflower rice, warm black beans, roasted baby potatoes, fajitas, & avocado between bowls. Drizzle the spicy tahini dressing over the top & garnish with extra fresh cilantro. Enjoy!

Tips for Making this Fajita Bowl Recipe Perfectly

Organic Vegetables: Feel free to customize with your preferred color of bell peppers & onion.
Baking: Be sure to flip the vegetables halfway while roasting. This ensures that everything gets baked to perfection.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Reheating

This Black Bean & Baby Potato Fajita Bowl is the perfect vegan recipe for healthy leftovers & meal prep! I don’t recommend slicing the avocado until you’re ready to enjoy it.

Storing. Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the fajita bowl ingredients to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.

Black Bean & Baby Potato Fajita Bowl Recipe with cilantro lime cauliflower rice, sliced avocado, spicy tahini dressing, and fresh cilantro with a fork in it sitting on a white marble counter.

More Healthy Vegan Fajita Bowl Recipes You’ll Love

Sharing Is Caring!

If you make this Black Bean & Baby Potato Fajita Bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram & TikTok for even more healthy content!

Xoxo.

CMG.

Black Bean & Baby Potato Fajita Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

BABY POTATOES

2 cups yellow baby potatoes, quartered
1 tsp avocado oil
Sea salt & black pepper, to taste

FAJITAS

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 tsp avocado oil
Sea salt & black pepper, to taste

CILANTRO-LIME CAULIFLOWER RICE

2 cups frozen cauliflower rice
2 tbsp fresh lime juice
½ cup fresh cilantro, chopped
Sea salt & black pepper, to taste

SPICY TAHINI DRESSING

¼ cup raw tahini
2 tbsp hot sauce, plus more to taste
1 tbsp fresh lime juice
Sea salt & black pepper, to taste
Spring water, to thin

BOWL

1 (15-oz) can black beans, warmed
Fresh cilantro

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, toss the baby potatoes with the oil & seasonings. On the other side, toss the fajitas with the oil & seasonings. Bake for 20–25 minutes, flipping halfway through.
Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
Spicy Tahini Dressing. In a mixing bowl, combine the dressing ingredients. Add the spring water a tablespoon at a time until a semi-thick, pourable dressing is achieved. Set aside.
Assemble. Divide the cilantro-lime cauliflower rice, warm black beans, roasted baby potatoes, fajitas, & avocado between bowls. Drizzle the spicy tahini dressing over the top & garnish with extra fresh cilantro. Enjoy!

Notes

Organic Vegetables: Feel free to customize with your preferred color of bell peppers & onion.

Baking: Be sure to flip the vegetables halfway while roasting. This ensures that everything gets baked to perfection.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it, you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the fajita bowl ingredients to an oven-safe bowl. Place in the oven for about 10–15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.