20 Minute Vegan Sheet Pan Fajita Bowls
These flavorful 20 Minute Vegan Sheet Pan Fajita Bowls make celebrating Cinco de Mayo the plant-based way easy as pie… or guacamole 😉
Vegan, Dairy Free, Gluten Free, Nut Free, Egg Free
Hellooooo Mayo! I cannot get over the fact that this week is MAY! Like when did that happen?!
April was a SUPER busy month for me professionally (hello work trips!), but also personally – we moved this weekend!
The timing of our move honestly couldn’t be any better because we have our own outdoor space, which is almost unheard of in Manhattan! Small wins, my friends! Plus, it’s going to be almost 90 degrees this week (say whaaaaat?!), so hello sunshine!
Although we don’t have patio furniture (yet… the hubby is on the job!), I know we’ll be picnicking outside for dinner this week.
What’s on the menu?
These EASY 20 Minute Vegan Sheet Pan Fajita Bowls!
It may be a mouthful, but this recipe really couldn’t be any easier.
This meal was inspired by my 20 minute sheet pan shrimp dinner, but it’s a vegan-friendly version.
If you don’t usually lean towards plant-based meals, the secret is in how you spice things up! Mexican-inspired dishes are my personal favorite because there is so much flavor, just from spices! Plus, you can drastically reduce (or even eliminate) any added salt when things are spiced properly. Yes, there is THAT much flavor. That’s a win-win when it comes to your health and taste buds.
My 20 Minute Vegan Sheet Pan Fajita Bowls are…
- Made with just 8 ingredients
- 100% plant-based
- Customizable, based on what’s in your fridge
- Fun to build for family dinner
- Perfect for Cinco de Mayo!
All you need to do is chop some veggies… toss ‘em in spices… and roast for 20 minutes.
[Tweet “Try these 20-Minute Sheet Pan Fajita Bowls for an easy #plantbased meal!”]
Then get your quinoa (or any grain you’d like) ready. I chose quinoa for this recipe because it cooks SO quickly. 10 minutes is all you need. Then just rinse and drain a can of black beans, and voila, your protein and even more fiber is good to go!
I personally suggest that you pair these bowls with some totally loaded guac (because, duh!) and salsa, but that’s up to you… there’s still so much smoky flavor and heat from the veggies.
Let’s get cookin’…
Print20 Minute Vegan Sheet Pan Fajita Bowls
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
Ingredients
- 1 medium yellow onion, sliced (you can use other onion varieties, if desired)
- 2 bell peppers, sliced
- 1/2 tablespoon olive oil or avocado oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/2 head iceberg lettuce, shredded
- 1 can low sodium black beans, drained and rinsed well
- 1/2 cup cilantro, chopped (omit if desired)
- 1 cup cooked quinoa (or 1/2 cup dry quinoa, prepared according to package instructions)
- Toppings: Salsa, Totally Loaded Guacamole
Instructions
- Preheat oven to 375°F. Line baking sheet with a silicone baking mat and set aside.
- Toss onions and peppers in oil and spices and distribute on baking sheet. Roast for 20 minutes, until edges get crispy and veggies are soft to fork.
- While the veggies are roasting, set up the rest of your ingredients to build your fajita bowls. Cook quinoa, according to package instructions, drain and rinse canned black beans well.
- To assemble your bowls, add shredded lettuce, quinoa, and black beans as the base of your bowl. Add hot veggies on top, along with salsa, avocado or guacamole, and shredded cheese (if desired). Enjoy!
Don’t forget to PIN IT…
If you’re looking for more recipes for Cinco de Mayo, check out some more of my favorite recipes below that are EASY to whip up.
I hope you have fun celebrating Cinco de Mayo this weekend!!
XO