Vegan Portobello Fajita Meal Prep Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted portobello mushrooms and vegetables in fajita spices served over quinoa with black beans, avocado, and salsa. A hearty vegan meal-prep bowl with deep, savory flavors and satisfying texture.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 3/4 cup quinoa (uncooked)
- 2 tablespoons olive oil
- 4 portobello mushrooms (cut into strips)
- 2 bell peppers (sliced)
- 1 zucchini (sliced)
- 1/2 red onion (sliced)
- 1 cup black beans
- lime wedges
- avocado (sliced - see note 1)
- salsa
- plain yogurt
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
- 1050mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1860mg
- Calcium
- 179mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.