This Portobello Steak & Quinoa Fajita Bowl is a hearty & healthy vegan recipe that is full of Mexican flavor at every bite. Marinated portobello mushrooms get baked to perfection, then paired with fluffy quinoa, authentic fajitas, homemade guacamole, & a coconut yogurt sour cream. It’s a tasty plant-based meal that will level up your weeknight!
The typical steak fajita bowl has got nothing on this plant-based meal. While this vegan fajita bowl isn’t the most traditional, it’s far from boring.
It goes without saying, but the portobello mushrooms are the star. They’re full of “meaty” texture & very flavorful, thanks to the marinade.
Along with the baked mushroom steaks, the pairings of quinoa, fajitas, guacamole, & coconut yogurt sour cream will have you digging in for more!
Why You’ll Love This Vegan Fajita Bowl Recipe
- Full of Flavor & Packed with Nutrition: From top to bottom, this bowl is loaded with Mexican spice while being created with healthy plant-based ingredients.
- Quick & Easy: Ready in about 30 minutes & super straightforward to make!
- Great for Meal Prep: This Portobello Steak & Quinoa Fajita Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Portobello Mushrooms: The star of this fajita bowl recipe. They’re full of spice & flavor, as they get marinated.
- Organic White Quinoa: To provide the bowl with a nutty flavor, along with protein & fiber. You can use any color that you have on hand—white, red, or multi-color.
- Organic Bell Peppers: Any color combination will work.
- Organic Red Onion: I recommend red, but yellow or white will do.
- Organic Guacamole: Homemade, of course! The key is to make sure to use ripe avocado(s).
- Organic Spices: Fresh cilantro, along with ground cumin, chili powder, chipotle chili powder, sea salt & black pepper.
- Organic Lime: A healthy squeeze of lime elevates this bowl.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- 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
- Quinoa. Prepare quinoa as instructed on the package.
- Mushroom Steaks. Preheat the oven to 425 degrees F. In a mixing bowl, whisk together the marinade ingredients. Add the sliced mushrooms to a casserole-safe dish & coat with the marinade. Marinate for 10 minutes. Transfer to the oven & bake for 10 minutes.
- Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell peppers, & onion. Sauté for about 5–7 minutes, stirring frequently, until slightly softened.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Coconut Yogurt Sour Cream. In a bowl, add all of the ingredients & stir until fully combined.
- Assemble. Divide the quinoa, fajitas, mushroom steaks, & guacamole between bowls. Pair with the coconut yogurt sour cream & 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 & onions.
- Organic Guacamole: The key to making the best guacamole is to use ripe avocado(s).
- Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This Portobello Steak & Quinoa Fajita Bowl is the perfect vegan recipe for healthy leftovers & meal prep! I don’t recommend preparing the guacamole until you’re ready to enjoy it.
Storing. Transfer 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.
More Healthy Vegan Fajita Bowl Recipes You’ll Love
- Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso
- Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
- Sheet Pan Jackfruit Enchilada Fajita Bowl
- Salsa-Spiced Cauliflower Rice & Pinto Bean Fajita Bowl
Sharing Is Caring!
If you make this Portobello Steak & Quinoa 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.
Print
Portobello Steak & Quinoa Fajita Bowl
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
This Portobello Steak & Quinoa Fajita Bowl is a hearty & healthy vegan recipe that is full of Mexican flavor at every bite. Marinated portobello mushrooms get baked to perfection, then paired with fluffy quinoa, authentic fajitas, homemade guacamole, & a coconut yogurt sour cream. It’s a tasty plant-based meal that will level up your weeknight!
Ingredients
Always opt for organic ingredients.
QUINOA
- 1 cup dry quinoa
MUSHROOM STEAKS
- 2 large portobello mushrooms, wiped clean & sliced thinly
- 1 tbsp avocado oil
- 1 tbsp fresh lime juice
- 2 garlic cloves, minced
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼–½ tsp chipotle chili powder, to taste
- Sea salt & black pepper, to taste
- 2 tbsp fresh cilantro, chopped
FAJITAS
- 1 tsp avocado oil
- 1 orange bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- ¾ red onion, thinly sliced
GUACAMOLE
- 1 large or 2 small ripe avocados
- ¼ red onion, chopped
- 1 jalapeño, chopped
- 1 tbsp fresh lime juice
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
COCONUT YOGURT SOUR CREAM
- ½ cup plain coconut yogurt
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
Instructions
- Quinoa. Prepare quinoa as instructed on the package.
- Mushroom Steaks. Preheat the oven to 425 degrees F. In a mixing bowl, whisk together the marinade ingredients. Add the sliced mushrooms to a casserole-safe dish & coat with the marinade. Marinate for 10 minutes. Transfer to the oven & bake for 10 minutes.
- Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell peppers, & onion. Sauté for about 5–7 minutes, stirring frequently, until slightly softened.
- Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
- Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & stir until fully combined.
- Assemble. Divide the quinoa, fajitas, mushroom steaks, & guacamole between bowls. Pair with the coconut yogurt sour cream & garnish with extra fresh cilantro. Enjoy!
Notes
Organic Vegetables: Feel free to customize with your preferred color of bell peppers & onions.
Organic Guacamole: The key to making the best guacamole is to use ripe avocado(s).
Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer 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.
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