1large red bell pepperor any colour you desire, sliced
1package seitan12 ounces, sliced
1cupbaby bella mushroomssliced
1/4teaspoonred pepper flakes
salt and pepper to taste
2cupscanned black beansdrained
Per Bowl Instructions
1/4cupsautéed red bell peppers
1/4serving cooked seitan
lime wedgesto 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.