Description
These vegan fajita bowls are served with fluffy rice, pan-seared seasoned fajita veggies, black beans, corn, and a vegan avocado crema for an easy plant-based dinner.
Ingredients
Scale
- 1 cup uncooked white rice
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 poblano pepper, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (the spice blend not cayenne pepper or chili flakes)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 2 cans (14 ounces each) black beans, drained and rinsed
- 1 1/2 cups sliced cherry tomatoes
- 1 can of corn, drained
- Vegan avocado crema
- Spicy pickled red onions, optional
Instructions
- Cook the rice according to the package instructions.
- Measure out the ground cumin, chili powder, garlic powder, smoked paprika, and salt in a small bowl and set aside.
- Add the peppers to a preheated non-stick pan. This is an oil-free recipe, cook the peppers with oil if you want, or use a small amount of nonstick cooking spray.
- Sprinkle the spices from the bowl over the peppers and stir to coat.
- Stir occasionally and cook until they are tender but still have a bite. Add a splash of water to deglaze the pan if the peppers and seasonings start to stick.
- While the veggies are cooking, make the vegan avocado crema.
- Portion the cooked rice into separate bowls and top with the cooked peppers, beans, corn, and sliced cherry tomatoes. Add a dollop of avocado crema and any other toppings.
Notes
For oil-free cooking, keep a glass of water nearby if the spices or peppers start to stick or burn.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stovetop
- Cuisine: american, mexican inspired
