Vegan Fajita Bowls – 10 Min Prep, High Protein

By Jessica Hylton - - Updated

These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!

A vegan fajita bowl with a wood spoon on the side.

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.

Top down shot of a vegan fajita bowl on a white table top.

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. Speaking of which, you need to check out these mason jar meal prep lunch salads – SO insanely easy and delicious!

Vegan fajita bowl with a striped cloth on the side.


These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes! via
Top down shot of vegan fajita bowl on a white table with a wood spoon.

Vegan Fajita Bowl

These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Course 30 Minute Meals, Dinner
Cuisine American, Mexican

Vegan Fajita Bowl

  • 2 cups cooked quinoa
  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 large red bell pepper or any colour you desire, sliced
  • 1 package seitan 12 ounces, sliced
  • 1 cup baby bella mushrooms sliced
  • 1/2 cup cherry tomatoes sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon oregano
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • 2 cups canned black beans drained
  • 2 cups lettuce shredded

Per Bowl Instructions

  • 1/2 cup quinoa
  • 1 cup lettuce shredded
  • 1/2 cup black Beans
  • 1/4 cup sautéed red bell peppers
  • sautéed tomatoes
  • sautéed mushrooms
  • 1/4 serving cooked seitan
  • lime wedges to serve and squeeze over


Vegan Fajita Bowl

  • Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa
  • While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.
  • Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.
  • Remove from heat.
  • Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!
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.


Calories: 311kcal | Carbohydrates: 41g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Sodium: 478mg | Potassium: 674mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1314IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 4mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica
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Recipe Rating


  1. haha my obsession with meal bowls is quite strong too!! They really are just the best! And I’ve even starting using hummus in mine per your other recipe!! These sound fantastic!

  2. that sounds extremely flavorful! you are making me hungry Jessica!

  3. This looks so good. Can’t wait to try it. I love mexican food, too. Have it a couple times weekly! Found this recipe over on pinterest. 🙂

  4. Alma Vorrei says:

    This sounds amazing! I’m always looking for a healthy mexican option for my family that isn’t chipotle lol! Thanks for sharing

  5. Jessica Ortiz says:

    Absolutely DELICIOUS!!! Thank you for this recipe. I’m a newbie trying to eat better and this recipe made me realize that eating clean does not mean that food is tasteless. This recipe was full if flavor!!! I cannot wait to try your chili recipe tomorrow! Thanks again ~Jessica Ortiz

  6. Julia says:

    Just made this for dinner, SO good!! I used chipotle style seitan strips from Whole Foods, and added in a chopped jalapeño as well. Delicious!

    • Gavin | Jessica in the Kitchen says:

      Those combinations sound incredible! We’re glad you enjoyed it Julia! Thank you!

  7. Catarina says:

    5 stars
    I loved this recipe, it´s simple but it´s very good! thank you 🙂

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you like it! Thank you so much for reading Catarina!

  8. Marilyn says:

    5 stars
    The link for the maple lime quinoa doesn’t work? Can you tell us how to cook it?:)

    • Gavin | Jessica in the Kitchen says:

      Hi Marilyn! Maple lime Quinoa? Not seeing that in our recipe.

  9. Alexa Raymond says:

    5 stars
    We used chicken instead of seitan and also added another pepper and it was delicious! Super filling too. We ended up adding more seasoning at the end but other than that, no complaints. Will definitely be making this again!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much for reading and trying this Alexa! We’re so happy that you enjoyed it!

  10. Lola Winner says:

    I made this recipe; I doubled it to use it for lunches for the week and I didn’t add the seitan. Also I added smoked paprika because that’s my favorite spice. I usually don’t like tomatoes but cooked in this they taste great.

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