Vegan Fajita Bowl Recipe

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Nothing’s better than hearing the sizzling of veggies on a cast iron skillet as your waiter walks up with your order of fajitas. But what if I told you they were super easy to make at home? Cast iron or not, these sizzling, flavor bursting veggies will blow your mind. Add in fire roasted corn, black beans, rice, guacamole, AND sweet potato?! You’ve got my attention. Whether you’re making this dish for a taco tuesday hosted at your place or a small portion for one, it’ll be a crowd pleaser. 


Vegan Fajita Bowl

Course Main Course


  • 1 whole sweet potatoe
  • 1 tbsp olive oil plus more for roasting sweet potatoe
  • 1 whole white or yellow onion
  • 1 whole red bell pepper
  • 1 whole zucchini julienned
  • 1 tsp garlic powder Or 2 cloves of garlic
  • 1 tbsp taco seasoning
  • 1 whole avocado Or homemade guacamole
  • 2 cups white rice
  • 1 cup fire roasted corn Trader Joe's - Optional
  • 1 can black beans
  • To Taste Salt and Pepper


  • Preheat oven to 400 degrees fahrenheit
  • Cover sweet potato in olive oil and put it on a baking sheet, sprinkle with salt. Bake for 1 hour or until fork tender.
  • Heat 1 tbsp olive oil in a pan and add onions. Sweat onions at medium heat for 3 minutes then add red bell pepper and zucchini. Add garlic, taco seasoning, and salt.
  • While vegetables are sautéing, bring 2 cups rice and 3 cups water to a boil. Then, cover and slow to a simmer.
  • Sauté vegetables until onions are golden brown and translucent. Add frozen corn.
  • Heat black beans in a small pot over medium heat. I like to keep some of the bean “juice/water” in with them to keep the beans from drying out.
  • To assemble the bowl, add rice to the bottom then pile up with fajita veggies, black beans, and sweet potato. Top with avocado or homemade guacamole.
Keyword bowl, fajita, mexican

Nina Lowry

Nina Lowry is an undergraduate student at UC Berkeley in her last year studying Molecular Environmental Biology with a focus in Animal Health and Behavior and minoring in Conservation and Resource Studies. She has been vegan for 2 years and grew up mostly plant-based. She is passionate about animal rights, animal behavior, and sustainability. She has a rescued brown tabby named Iggy who is her pride and joy and is talented at learning new tricks and walking on a leash! She has rescued many animals from lab guinea pigs to dairy calves and hopes to participate in many more. She enjoys ceramics, photography, camping, traveling, and working with her hands to craft and create!

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