These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!
Welcome to my love story entitled in LOVE with bowl food. This chapter refers specifically of course to these vegan fajita bowls aka try this NOW. My love for Mexican food has been prominent ever since my blog started. Now that I’ve actually visited Mexico I’m pretty sure it’s quadrupled. I don’t think I’ve ever meet anyone who disliked a fajita, and these bowls are an insanely good twist on them. Say hello to 30-minute filling dinner heaven.
For these vegan fajita bowls I tried seitan for the first time and I am OBSESSED. Seitan is a plant-based protein made up of vital wheat germ that is can be used as a meat substite just like tofu or tempeh. It has a pretty “meaty” texture and tastes amazing once seasoned properly so I used it in substitute for beef in traditional fajitas. Then I sauteed some garlic mushrooms and red bell peppers and served it all alongside some maple lime quinoa. You get a super filling, high protein fajita bowl in 30 minutes from start to finish.
When it comes to the nutritious side of this recipe, you get lots of protein from the seitan, quinoa and black beans, and lots of fibre too. This also makes great leftovers since you can pack all the items in tupperware containers in your fridge ahead of time and reheat it easily, or even pack it in a mason jar for lunch.
If you try these Vegan Fajita Bowls please let me know in the comments section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.