Vegan Fajita Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed vegan fajita bowl with quinoa, seasoned seitan, peppers, mushrooms, and black beans topped with fresh vegetables and lime. Ready in 30 minutes, it's satisfying and flavorful for quick weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cooked quinoa
- 2 tablespoons olive oil
- 5 cloves garlic (minced)
- 1 large red bell pepper (or any colour you desire, sliced)
- 1 package seitan (12 ounces, sliced)
- 1 cup baby bella mushrooms (sliced)
- 1/2 cup cherry tomatoes (sliced)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon oregano
- 1/4 teaspoon onion powder
- salt and pepper to taste
- 2 cups canned black beans (drained)
- 2 cups lettuce (shredded)
- 1/2 cup quinoa
- 1 cup lettuce (shredded)
- 1/2 cup black Beans
- 1/4 cup sautéed red bell peppers
- sautéed tomatoes
- sautéed mushrooms
- 1/4 serving cooked seitan
- lime wedges (to serve and squeeze over)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1438mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1912mg
- Calcium
- 196mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1438MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.