Name: Vegan Quinoa Fajita Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 green bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 red onion, thinly sliced; 1 tbsp avocado oil; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; Sea salt & black pepper, to taste; 1 large or 2 small ripe avocados; 1 tbsp fresh lime juice; ¼ cup red onion, diced; ¼ cup fresh cilantro, chopped; 1 jalapeño, chopped optional; Sea salt & black pepper, to taste; 1 (15-oz) can black beans; 1 cup cooked quinoa; Fresh cilantro

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This healthy Vegan Quinoa Fajita Bowl recipe is a quick, yet flavorful Mexican dish. Featuring nutty quinoa, protein-rich black beans, traditional fajitas, and chunky guacamole. It’s the perfect easy weeknight dinner that is meal prep approved.

Vegan Quinoa Fajita Bowl recipe with black beans and guacamole, sitting on a cutting board with a fork in it.

Fiesta Friday has never tasted so good with this Vegan Quinoa Fajita Bowl recipe. While the flavor profile is a little different, because this tex-mex dish has a nutty twist, thanks to the quinoa. However, rest assured, because the the end result is on point.

While the quinoa is the main star of this vegan fajita bowl recipe, the traditional fajitas are truly what take it up a notch. Thinly sliced and coated in spice, a vibrant variety of your favorite bell peppers get sautéed until they’re practically dead. Lol, but seriously.

Top it off with the chunky guacamole for a quick & easy healthy dinner that is perfect for meal prep too!

Why You’ll Love This Vegan Quinoa Fajita Bowl

Loaded with Mexican Flavor: Although this fajita bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
Completely Customizable: With this healthy bowl recipe, you have the flexibility to incorporate your Mexican favorites!
Vegetable Packed: Full of vibrant, as well as nourishing vegetables, this vegan quinoa bowl is loaded with wholesome ingredients.
Perfect for Meal Prep: This dish stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Healthy Fajita Bowl recipe with black beans and guacamole, sitting on a cutting board with a fork in it.

Ingredients

Organic Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Beans: The beans are the staple for this bowl & they’re full of healthy fats and plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
Organic Red Onion: The under-rated staple for this dish. We’ll be adding it to the fajitas & the guacamole!
Organic Bell Peppers: For the fajitas of course! You can use any color combination that you have on hand!
Organic Guacamole: It wouldn’t be a fajita bowl without the guacamole! Homemade of course!
Organic Cilantro: Fresh cilantro adds brightness & that authentic mexican flavor that you can’t beat!
Organic Spices: Chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, sea salt, and black pepper are used for this fajita bowl.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell peppers, and onion. Sauté for about 10 – 12 minutes, stirring frequently, until slightly softened. Then stir in the spices. Cook for an additional 5 minutes. When the pan gets a little dry, you can add in more oil OR simply add in a bit of water (about 1 teaspoon at a time).
Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
Assemble. Divide the quinoa, beans, and fajitas between bowls. Top with a dollop of the guacamole and fresh cilantro. Enjoy!

Tips for Making this Healthy Fajita Bowl Recipe Perfectly

Organic Beans: Black or pinto beans both pair deliciously with this fajita bowl.
Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Storing & Reheating

As mentioned above, this healthy fajita bowl recipe is perfect for leftovers. Just be sure to let the ingredients cool completely before transferring to separate air-tight glass containers.

Fridge Storage. Transfer the bowl ingredients between separate air-tight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice and beans. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the remaining toppings.

Vegan Quinoa Bowl recipe with black beans, fajitas, and guacamole, sitting on a cutting board with a fork in it.

More Vegan Mexican Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Quinoa Fajita Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 20
Total Time: 30
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

FAJITAS

1 green bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1 tbsp avocado oil
1 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp garlic powder
Sea salt & black pepper, to taste

GUACAMOLE

1 large or 2 small ripe avocados
1 tbsp fresh lime juice
¼ cup red onion, diced
¼ cup fresh cilantro, chopped
1 jalapeño, chopped optional
Sea salt & black pepper, to taste

BOWLS

1 (15-oz) can black beans
1 cup cooked quinoa
Fresh cilantro

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell peppers, and onion. Sauté for about 10 – 12 minutes, stirring frequently, until slightly softened. Then stir in the spices. Cook for an additional 5 minutes. When the pan gets a little dry, you can add in more oil OR simply add in a bit of water (about 1 teaspoon at a time).
Guacamole. In a medium sized bowl, prepare the guacamole by mashing ripe avocados with the remaining ingredients. I like mine on the chunky side.
Assemble. Divide the quinoa, beans, and fajitas between bowls. Top with a dollop of the guacamole and fresh cilantro. Enjoy!

Notes

Organic Beans: Black or pinto beans both pair deliciously with this fajita bowl.

Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.

Organic Herbs: Be sure to use fresh cilantro for optimal flavor.

Organic Quinoa: Use your favorite type. If you’re looking for an alternative to quinoa, I would recommend cooked cauliflower rice.

Storing & Reheating: Transfer the bowl ingredients between separate air-tight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. In an oven-safe bowl, add the cauliflower rice and beans. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the remaining toppings.