Mexican Veggie Fajita Bowl
Prep time
Cook time
Total time
A gluten-free and plant-based meal that is packed with flavor and so satisfying! The Cilantro-Lime Salsa is so delicious you will want to double it and eat it straight with chips! Recipe from Sapana Chandra. Copyright 2019 By Sapana Chandra. All rights reserved. Excerpted from PLANT POWER BOWLS by permission of Sasquatch Books.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Dairy-Free, Nut-Free
Serves: 2 bowls
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 medium zucchini, cut into half moons
  • 2 tablespoons avocado oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 clove garlic, grated or ¼ teaspoon garlic powder
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 2 cups cooked chickpeas (I used 1 15.5oz can chickpeas, drained and well rinsed)
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon seas salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lime juice
Cilantro-Lime Salsa (makes ¾ cup)
  • ½ cup diced tomatoes
  • ¼ cup fresh cilantro
  • 2 tablespoons diced red onion
  • 2 tablespoons diced seeded jalapeno pepper
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • pinch sea salt
  • pinch freshly ground black pepper
For Serving
  • ½ cup chopped fresh cilantro
  • 1 cup tortilla chips (optional )
  • 1 medium avocado, sliced
  • ½ medium lime, halved
  • ¾ cup Cilantro-Lime Salsa (see above)
Marinate the vegetables.
  1. In a container with a lid, combine the green and red bell peppers, onion, and zucchini.
  2. In a small bowl, whisk together the oil, lemon juice, garlic, paprika, cumin, salt and pepper. Pour the marinade over the vegetables and stir until well coated. Cover and set aside for at least 45 minutes.
Prepare the chickpeas.
  1. In a medium skillet over medium heat, warm the oil. Add the chickpeas, chili powder, garlic powder, cumin, salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until the chickpeas are soft.
  2. Turn off the heat, drizzle with lime juice and stir well.
Cook the Vegetables
  1. In a medium skillet over high heat, add the marinated vegetables.
  2. Stir occasionally until the vegetables are lightly charred, 3 to 5 minutes.
Cilantro Lime Salsa
  1. In a small bowl, combine tomato, cilantro, onion, jalapeno, lime juice, oil, garlic, cumin, salt and pepper and mix well.
  2. Cover and set aside in the refrigerator until ready to serve.
  3. Taste and adjust the seasoning, if desired.
  1. Assemble each bowl with half of the chickpeas, (veggie) fajitas, cilantro, tortilla chips, and avocado. Garnish with a lime wedge and serve with the salsa.
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