Plant-Based Fajita Bowls
Colorful, fresh, and oh-so-satisfying!
- 1 cup tricolor quinoa
- 1.5 cup filtered water
- 1 cup organic cherry tomatoes, halved
- 2 large organic bell peppers, any color, seeded & thinly sliced
- 2 medium red onions, sliced
- 1 tbsp avocado oil
- 1.5 tbsp ground cumin
- 1.5 tbsp chili powder
- 2.5 tsp garlic powder
- 1.5 tsp paprika
- 1.5 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup plain coconut yogurt
- 1 lime, juiced
- 1/4 tsp ground cayenne
- 2 ripe avocados, sliced
- 1 14 oz can of kidney beans, drained and rinsed
- 2 cups organic arugula
- Optional garnishes: pickled veggies, sauerkraut, cilantro, jalapeno
Preheat the oven to 400 degrees Fahrenheit.
Rinse the quinoa for at least 30 seconds, or until the water runs clear.
To a medium sized pot, add the rinsed quinoa, water, and halved tomatoes.
Bring to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the liquid has been fully absorbed.
Line a baking sheet with parchment paper. Add the bell peppers and onion to the baking sheet.
In a small bowl, combine all the spices, salt and pepper. Add the spices and avocado oil to the veggies, and thoroughly mix.
Bake for 15-20 minutes, until the veggies have softened and lightly browned.
To make the sauce, whisk the coconut yogurt, lime juice, and cayenne together. Taste and adjust seasonings, if needed.
Before assembling the bowls, fluff the quinoa with a fork.
To each bowl, add 1/2 cup each of arugula & quinoa, 1/4 of the roasted veggies, 1/2 an avocado, 1/4 of the beans, and any of the optional garnishes.
Drizzle each bowl with the yogurt sauce and enjoy!
This is a great meal prep recipe! The roasted veggies, quinoa, and sauce can be made ahead. Simply assemble the rest of the ingredients right before eating.