Vegan Fajita Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant bowl of marinated mushrooms, roasted peppers and onions, rice, black beans, and avocado seasoned with fajita spices. Hearty enough for meatless meals and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin
- 2 tsp onion powder
- ½ tsp cayenne powder
- 3 tbsp balsamic vinegar
- 2 tbsp soy sauce or gluten-free tamari
- 1 tbsp olive oil
- 3 large portobello mushrooms (stems removed and sliced into 1/4-inch wedges (535 g))
- 1.5 cups uncooked rice
- 1/2 tsp cumin
- 2 tbsp lime zest
- 3 bell peppers (various colours, sliced (550 g))
- 1 medium red onion (sliced (385 g))
- 2 tsp olive oil
- 1 19 oz can of black beans (drained and rinsed (2 cups))
- ¼ cup chopped cilantro
- ½ cup chopped green onion
- 2 avocados (½ per bowl)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 15m
- Sodium
- 780mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1708mg
- Calcium
- 139mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.