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Vegan Fajita Bowls
Vegan fajita bowls are easy to make and great for lunch or dinner. This healthy veggie fajita bowl recipe is great for meal prep as leftovers are so delicious.
Rinse the brown jasmine rice in a mesh strainer. Add the rice to the instant pot with water and set to high pressure for 7 minutes. When done cooking, let pressure naturally release 10 minutes, then manually release pressure.
Chop the veggies - thinly slice the red onion, zucchini, yellow squash and bell peppers.
Preheat a large skillet over medium to medium-high heat. When preheated, add the olive oil and add the sliced red onion. Cook 3-5 minutes.
Add the zucchini and yellow squash to the skillet with the red onions. Cook 5-7 minutes.
Once the squash is cooked, add the bell peppers and cook 3-4 minutes. Add the spices (chili powder, cumin, garlic powder, salt, smoked paprika) and stir well. Cook 1-2 minutes.
Remove the veggies from the skillet and make the black beans. Add black beans, tomato paste, water, salt and cumin to the skillet. Stir well and cook 5-7 minutes until the beans are hot and saucy.
When the instant pot is done cooking and the pressure has been released, add the lime juice, olive oil, salt, garlic powder and cilantro. Stir well.
Assemble the vegan fajita bowls with cilantro lime rice, black beans and fajita vegetables. Add your favorite toppings.
Notes
Time saving tips
If you are short on time, use frozen rice that you defrost in the microwave. Add cilantro, lime, salt and garlic powder to the rice after cooking.
Make the rice, black beans and veggies in advance and reheat the ingredients before assembling the vegan fajita bowls.
Cook a larger batch of veggies using the sheet pan instead of on the skillet. Cook the veggies in a 425F oven for 10-15 minutes, stirring 1-2 times during cooking.
Other additions
Shredded lettuce or romaine lettuce
Thinly sliced red cabbage or green cabBage
Air Fryer Sweet Potato Cubes or Air Fryer Potato Cubes