Vegan Fajita Bowl
This Vegan Fajita Bowl has all of the traditional fajita flavors and is packed full of veggies and plant based protein.
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Servings: 2
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 bell pepper julienne
- ½ red onion julienne
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- Pinch of red pepper flakes
- 1 cup cooked black beans or canned, drained and rinsed
- 1 cup cooked brown rice
- 1 to mato diced
- 1 avocado sliced
- 1/3 cup chopped cilantro
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lime
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a skillet over medium-high heat, add oil. Add pepper and onion and cook, stirring, till starting to brown. Add chili powder, cumin, salt, and red pepper and toss, continuing to cook 2 to 3 minutes. Goal is brown but still with an al dente texture.
- In a large bowl, add beans, rice, tomato, and cooked pepper and onion, and toss together well.
- In a bowl, whisk together oil, vinegar, lime juice, cumin, salt, and pepper. Set aside dressing.
- Split into two bowls and serve with avocado, cilantro, and dressing.
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Notes
Note: there will be leftover dressing. Store in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before using.