Portobello fajita vegan meal prep with delicious fajita roasted portobellos, bell peppers and onions, black beans, and seasoned quinoa! Perfect topped with freshly sliced avocados or a dollop of coconut yogurt. Vegan, gluten-free, clean-eating and paleo-friendly!
Meet my newest obsession: roasted portobellos!
Portobellos are great substitute for meat in plant-based recipes when you're looking for that umami flavor, and after roasting, these fajita portobellos are FULL OF FLAVOR! Sorry for yelling but it's true.
Today's plant-based fajita meal prep bowls are great in so many ways: full of flavor, full of healthy ingredients, and plenty of protein from the quinoa and black beans to keep you feeling full!
Not only that, but they are super easy to whip up. All you need is a sheet pan and something to cook your quinoa in (I cook my quinoa in the rice cooker!)
Don't forget to pin this recipe to save it for later!
How to make these vegan meal prep bowls?
These portobello fajita bowls are an easy meal prep recipe that is perfect for lunch or dinner! There are three main components of the recipe.
Lemme break it down for you:
- Seasoning: so so so simple, just mix together some pantry spices: onion powder, garlic powder, chili powder, cumin, salt and red pepper flakes. And you need exactly 1 teaspoon of each of these, making this even easier to measure out!
- Quinoa: you're going to cook your quinoa in half of the seasoning for extra flavah.
- Vegetables: portobello mushrooms, bell peppers, zucchini and red onion. But really, any vegetable that you can roast works in this recipe!
I mix up my seasoning first, then get my quinoa cooking and work on my veggies. Altogether you can have the full recipe ready and portioned out in under 30 minutes!
Can I make this on the barbecue? 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.
How can I make these portobello fajita meal prep bowls paleo or low carb? Swap out the quinoa for cauliflower rice and leave out the black beans. If you'd like some extra protein you could add in some chicken. Cut into 1x2 inch strips and you can even roast for the same time and temp as the veggies!
I can't find portobellos! Can I use regular mushrooms? 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.
I'm not feeling fajitas. What other flavors could I use in this recipe? I think Jamaican jerk seasoning would be a FANTASTIC swap for the fajita seasoning in this recipe, and I'd swap the avocado for some fresh mango. You could also use Greek seasoning or even Moroccan seasoning in this recipe!
Can I freeze this vegan meal prep recipe? Unfortunately I have not had success in freezing roasted peppers, onions or zucchini; they tend to get slimy after thawing. The portobellos, black beans and quinoa freeze well. If you are looking to freeze this recipe I might swap the bell peppers, zucchini and onions for broccoli or cauliflower, as they freeze thaw well!
Tips for perfect portobello fajita vegan meal prep bowls
- I highly recommend these baker’s half sheets and these meal prep containers
- these bowls can be stored in the fridge for up to 4 days; re-heat and add avocado just before serving
- looking for more vegan meal prep recipes? Check out this Vegan Ginger Teriyaki Stir Fry, these Cold Sesame Noodle Meal Prep Bowls or this round-up with more than 65 Vegan Meal Prep Recipes!
- Find a bigger batch recipe of this Easy Homemade Fajita Seasoning recipe here.
Vegan Portobello Fajita Meal Prep Bowls
- 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
- Heat oven to 425°F.
- Stir together the spice blend.
- Add half of the spice blend to the cooking liquid with the quinoa, then cook quinoa according to package directions. Allow to cool.
- Toss the vegetables in olive oil and sprinkle with the remaining spice blend. Arrange on one or two baking sheets.
- Bake veggies for 15 minutes, give them a stir and return to the oven if they are not cooked to your liking. I cooked for 20 minutes total time. Cool.
- Divide into four meal prep containers: quinoa, veggies, black beans, and additional toppings like salsa or yogurt if desired. We loved ours served with freshly sliced avocado.