Plant-Based Fajita Bowls
Colorful, fresh, and oh-so-satisfying!
Ingredients
Quinoa
- 1 cup tricolor quinoa
- 1.5 cup filtered water
- 1 cup organic cherry tomatoes, halved
Roasted Veggies
- 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
Sauce
- 1/2 cup plain coconut yogurt
- 1 lime, juiced
- 1/4 tsp ground cayenne
Toppings
- 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
Instructions
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Preheat the oven to 400 degrees Fahrenheit.
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Rinse the quinoa for at least 30 seconds, or until the water runs clear.
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To a medium sized pot, add the rinsed quinoa, water, and halved tomatoes.
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Bring to a boil, then reduce the heat to low. Cover and cook for 20 minutes, or until the liquid has been fully absorbed.
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Line a baking sheet with parchment paper. Add the bell peppers and onion to the baking sheet.
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In a small bowl, combine all the spices, salt and pepper. Add the spices and avocado oil to the veggies, and thoroughly mix.
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Bake for 15-20 minutes, until the veggies have softened and lightly browned.
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To make the sauce, whisk the coconut yogurt, lime juice, and cayenne together. Taste and adjust seasonings, if needed.
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Before assembling the bowls, fluff the quinoa with a fork.
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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.
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Drizzle each bowl with the yogurt sauce and enjoy!
Recipe Notes
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.
