Vibrant Vegan Fajita Bowl
A colorful and nutritious vegan fajita bowl made with quinoa, roasted peppers, and a variety of toppings for a flavorful, satisfying meal.
Ingredients
For the quinoa
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups water or vegetable broth Consider using low-sodium vegetable broth.
For the roasted vegetables
- 2 pieces bell peppers (any color), sliced Feel free to substitute with favorite vegetables.
- 1 piece onion, sliced
- 1 tablespoon olive oil
- 2 teaspoons fajita seasoning
- to taste salt
- to taste pepper
Toppings
- 1 piece avocado, sliced
- to taste lime juice
- to taste cilantro for garnish
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a medium pot, combine quinoa and water or vegetable broth. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until fluffy.
Cooking
- While the quinoa cooks, heat olive oil in a skillet over medium heat.
- Add the sliced bell peppers and onions, then sprinkle with fajita seasoning, salt, and pepper. Cook until the vegetables are tender and slightly charred, about 7-10 minutes.
Assembly
- In a bowl, serve the quinoa as the base. Top it with the roasted vegetables, avocado slices, a squeeze of lime juice, and fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze prepared quinoa and roasted vegetables separately.