Quick and Easy Fajita Rice Bowls
Bowls, bowls, bowls. Everywhere you look now, from magazines to Pinterest, there are recipes for bowls. VegInspired likes to be trendy, so we whipped up this creative vegan, whole-food plant-based fajita bowl just in time for Cinco de Mayo! We hope you enjoy! We served ours with white rice, but you could use brown rice or quinoa. For our 2015 Cinco de Mayo recipes, click here!
Whole food goodness in a bowl!
- 2 cans black beans we used the spicy black beans from Whole Foods, 365 brands
- Juice of 1/2 lime
- 3 bell peppers sliced
- 1 red onion sliced
- jalapeños to taste seeds removed, sliced thin (optional)
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup water
- 1 pack of seitan sliced (we used Sweet Earth Foods)
- Mixed greens
- lime juice
Reduce beans in their juice/sauce in skillet over medium heat until thickened, add lime juice and salt and pepper to taste
Heat non-stick skillet over medium heat for the fajitas
Add peppers and onions, let brown for several minutes without stirring
Stir, then add spices and salt, cook briefly until spices are toasted
Add water and seitan, cover and cook until onions are soft/crisp tender
Salt and pepper to taste
Toss mixed greens in lime juice just before serving
Build your Bowl
In a bowl, place dressed greens, rice, fajitas, and black beans. Top with avocado, lime juice, hot sauce, or even some vegan sour cream.
Happy Cinco de Mayo!!