Go Back Email Link
–+ servings
Vegetarian Fajita Bowl in a white bowl with a basket of vegetables next to it

Vegetarian Fajita Bowl

Author: Mika Kinney
5 from 1 vote
This Vegetarian Fajita Bowl is full of healthy veggies, packed with bold spice and flavor, and perfect for meal prep!
Prep Time: 10 minutes
Total Time: 35 minutes
Protein: 5g
Serves: 4 People
Print Pin
Save Recipe Recipe Card

💌 Save to your inbox!

Send this recipe straight to your inbox by entering your email. As a bonus, you'll receive our top tips for getting more protein into your diet.

Ingredients

Rice Ingredients

  • 1 cup dry white rice
  • 1 can pinto beans (8 ounces)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon lime juice
  • ¼ red onion (diced)
  • 2 tablespoon coconut sugar
  • 2 tbsp avocado oil
  • ½ teaspoon salt & pepper
  • 3 tablespoon chipotle sauce
  • 1 cup water

Lime Crema

  • ½ cup Plant based sour cream (or Greek yogurt)
  • 1 tablespoon Lime juice
  • 1 pinch salt

Toppings - Radishes

  • 4 radishes (thinly sliced)
  • 2 teaspoon lime juice
  • ¼ teaspoon salt

Toppings - Roasted Vegetables

  • 1 bell pepper
  • 1 jalapeño
  • 1 tablespoon avocado oil
  • ¼ teaspoon salt & pepper

Optional

  • 1 Avocado (Or guacamole )

Before you start!

If you make this recipe, please take a moment to leave us a review. We love to hear from you!

Instructions

  • Prep vegetables by dicing the onions, jalapeños, and bell pepper and thinly slicing the radishes.
  • Preheat oven to 375, line a baking sheet with foil.
  • Turn Instant Pot on and set to “saute”. Then, coat the bottom in avocado oil.
  • Add the dry rice, onions, and sugar to the instant pot (or pot on stovetop, see notes below).
  • Saute for 5 minutes or until onions are softened, stir often to keep the rice from burning.
  • Add water, chipotle sauce, lime juice, garlic, pinto beans, salt, and pepper to the Instant Pot.
  • Close the instant pot and turn it to high pressure.  Pressure cook on high for 4 minutes.  It will take 5-10 minutes for the pot to build up pressure before the 4 minutes start.  Once the 4 minutes is up, let the pot naturally release for 10 minutes before manually releasing the remaining pressure.
  • While the rice cooks, spread bell peppers and jalapeños on the baking sheet.  Top with avocado oil and salt and pepper.
  • Bake for 10 minutes until softened.
  • While this bakes, make the cream by mixing the vegan sour cream, salt, and lime juice in a small bowl.
  • Also while the veggies bake, prep the radishes by mixing salt, lime juice, and sliced radishes in a bowl.
  • Remove vegetables from onion and manually release the remaining pressure from the instant pot to open.  Assemble your bowl with the rice, vegetable, radishes, sliced avocado, and topped with crema.  Enjoy!

Video

Notes

Nutritional information is an estimate and for informational purposes only.
*Note: Additional substitution information can be found above in the substitution section of this post
Note: If you don’t have an Instant Pot, no worries! Just make the rice in a pot on the stovetop following the directions on your rice packaging.

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: lunch
Cuisine: Mexican
Keyword: burrito, Chipotle, dinner, gluten free, Italian Bowl, lunch, vegan

Nutrition

Calories: 382kcal | Carbohydrates: 51g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Sodium: 180mg | Potassium: 409mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1048IU | Vitamin C: 52mg | Calcium: 31mg | Iron: 1mg
Did you try this? We'd love to hear how it went. Please leave a review below! For more protein recipes join our email list!