This portobello fajita vegan meal prep is made with delicious roasted portobellos, bell peppers and onions, black beans, and fajita seasoned quinoa!
These portobello fajita bowls are a great choice for meal prep, as they store really well. Some of my other favorite vegan meal prep bowls include this pineapple BBQ tofu bowls, and this vegan roasted vegetable meal prep!
Full of healthy ingredients and packed with plant-based protein, this recipe makes a delicious lunch or dinner. Enjoy all the flavors of a classic fajita, but instead packed into a vegan meal prep bowl that you can take on the go!
Most importantly, they are super easy to whip up. This portobello fajita meal prep is vegan, gluten-free, clean-eating and paleo-friendly!
Reasons you'll ♡ this recipe
- the combination of a homemade fajita seasoning and roasting the portobello mushrooms brings big flavors
- it's ready and portioned out in under 30 minutes
- it's packed with 11 g of plant based protein per serving
- Portobello mushrooms - are great substitute for meat in plant-based recipes when you're looking for that umami flavor. These fajita seasoned portobellos are full of flavor after roasting!
- Quinoa - adds plant based protein and lots of fibre! I love to cook my quinoa in the rice cooker. You can swap for barley, farro, or brown rice.
- Black beans - you can use canned black beans, or cook your own with my perfect black beans recipe.
- Vegetables - for this recipe, we love portobello mushrooms, bell peppers, zucchini and red onion. But, any vegetable that you can roast works in this recipe! Some great alternatives to include in this portobello fajita meal prep are: butternut squash, sweet potato, cauliflower, or broccoli.
- Fajita seasoning- make a big batch of this easy homemade fajita seasoning to have it handy for this recipe and others!
Step by step directions
1. Prepare the fajita spice blend - in a small bowl, stir together the spice blend including the onion powder, garlic powder, chili powder, ground cumin, salt, and red pepper flakes.
2. Cook the quinoa - Add half of the spice blend to the cooking liquid with the quinoa for extra flavor. Then, cook the quinoa according to package directions. The rest of the seasoning will be used for the veggies.
Here are three ways you can cook it:
3. Prepare the veggies - Heat your oven to 425°F. In a bowl, toss the vegetables in olive oil and sprinkle with the remaining spice blend. Lay the veggies out on a baking sheet, and bake for 15 minutes. Give them a stir, and return to the oven for another 5 minutes if needed.
4. Portion - divide up the quinoa, veggies, black beans, and additional toppings like salsa or yogurt between four meal prep containers. You can store these portobello fajita meal prep bowls in the fridge for up to 4 days.
5. Serve - serve warm or cold with freshly sliced avocado.
YES! In fact, that sounds like a fantastic idea if you want to keep your oven off! I highly recommend a vegetable grilling plate to stop your veggies from falling between the grates of your grill.
YES! Button or cremini mushrooms work great. I would either half or quarter them and keep an eye on them because they may be done sooner.
Roasted vegetables can become slimy after freeze/thawing, so I don't recommend freezing these meal prep bowls.
- Low carb - swap beans for extra mushrooms or chicken, or swap quinoa for cauliflower rice.
- Meat option - swap mushrooms or add in chicken. My recipe for the juiciest baked chicken breast would work perfectly!
- Quinoa - swap for farro, rice, barley, or cauliflower rice.
- Mushrooms- not a mushroom lover? You might enjoy eggplant, chicken, extra black beans instead.
- Vegetables - alternative vegetables you could try are butternut squash, sweet potato, cauliflower, or broccoli.
- Spice blend - other flavors that would go well in this recipe include: jamaican jerk seasoning, easy greek seasoning blend or even homemade moroccan spice blend in this recipe!
Fridge - store in an air tight container in the fridge for up to 4 days.
Freezer - I would not recommend freezing this portobello fajita meal prep, as I have not had success in freezing roasted peppers, onions or zucchini. These veggies they tend to get slimy after thawing. Instead, you could sub the red pepper, onion and zucchini for veggies that freeze well; such as broccoli or cauliflower.
More vegan meal prep recipes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
Vegan Portobello Fajita Bowls
- ¾ cup quinoa uncooked
- 2 tablespoons olive oil
- 4 portobello mushrooms cut into strips
- 2 bell peppers sliced
- 1 zucchini sliced
- ½ red onion sliced
- 1 cup black beans
- lime wedges
- avocado sliced - see note 1
- plain yogurt
- Heat oven to 425°F.
- Prepare the fajita spice blend - in a small bowl, stir together the spice blend including the onion powder, garlic powder, chili powder, ground cumin, salt, and red pepper flakes.
- Cook Quinoa - Add half of the spice blend to the cooking liquid with the quinoa for extra flavor. Then, cook the quinoa according to package directions. The rest of the seasoning will be used for the veggies.
- Prep Veggie- In a bowl, toss the vegetables in olive oil and sprinkle with the remaining spice blend. Lay the veggies out on a baking sheet, and bake for 15 minutes. Give them a stir, and return to the oven for another 5 minutes if needed. I cooked for 20 minutes total time. Set aside to let cool.
- Portion - Divide into four meal prep containers: quinoa, veggies, black beans, and additional toppings like salsa or yogurt if desired. We like ours topped with freshly sliced avocado.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.