Mexican Veggie Fajita Bowl

An easy gluten-free and plant-based meal that is packed with flavor! The Cilantro-Lime Salsa is so delicious you will want to double it and eat it straight with chips!

Mexican Veggie Fajita Bowl

Simple, Satisfying and Delish!

Taco Tuesday was sizzling with this Mexican Veggie Fajita Bowl!

Recipe from my friend Sapana, creator of Real +Vibrant and author of Plant Power Bowls, I can’t say enough about how easy and delicious this is!

The veggies fajitas were perfectly seasoned and charred, the warm chickpeas were seasoned and delicious on their own, and cilanto-lime salsa was so good we had to make extra to eat with chips!

All you need for this simple bowl is: bell peppers, red onion, zuchinni, avocado oil, fresh lemon and lime juice, chickpeas, tomatoes, jalapeno, garlic, fresh cilantro and lots of yummy spices!

And the recipe is really easy.

The fajitas themselves are 4 veggies — sliced green bell pepper, red bell pepper, red onion and zucchini marinated with a simple, delicious and perfectly balanced marinade.  The marinade is avocado oil, lemon juice, falic, paprika, cumin, sea salt and pepper

It is all mixed together and then set aside for 45 minutes or longer so you could prep this entire ahead.

The chickpeas are simply chickpeas sauteed with avocado oil and the best mix of spices — chili powder, garlic powder, cumin, sea salt, pepper, and the mixed with some fresh lime juice.

And they only need to be sauteed for 5-7 minutes so it’s super quick!

The Cilantro-Lime Salsa is so good we had to make more to enjoy with chips!

Luckily it’s super easy to make! It’s simply freshly diced tomatoes and the perfect amount of cilantro, red onion, jalapeno (seeded so not spicy!), lime juice, olive oil, garlic, cumin, salt and pepper.

As I mentioned above, this recipe is from my friend Sapana’s new cookbook Plant Power Bowls. And while I’m sharing this recipe, I want to make alll the recipes!

I’ve been friends with Sapana through Instagram almost since I started my account and I’ve always loved her photos and bowls. I was beyond thrilled when she offered to send me a copy of her new cookbook.  It is a beautiful book — gorgeous photos, easy to follow recipes and a plethora of plant-based Buddha Bowls! Plant Power Bowls is not 100%  gluten-free but is largely gluten-free or easily adaptable and I highly recommend checking it out!

Thanks Sapana for granting us permission to reprint your amazing recipe for this Mexican Veggie Fajita Bowl!

Hope you all love it as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe copyright 2019 By Sapana Chandra. All rights reserved. Excerpted from PLANT POWER BOWLS by permission of Sasquatch Books.

Recipe

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.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Dairy-Free, Nut-Free
Serves: 2 bowls
Ingredients
Fajitas
  • 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
Chickpeas
  • 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)
Instructions
Fajitas
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.
Assemble
  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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