• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Get my free Meal Prep Quick Start Guide

Get my free Meal Prep Quick Start Guide

  • New? Start Here
  • Contact

Sweet Peas and Saffron

meal prep recipes for busy people

  • All Recipes
    • Course
      • Breakfast
      • Lunch
      • Dinner
      • Sides
      • Salad
      • Soups & Stews
      • Drinks
    • Method
      • Air Fryer
      • Instant Pot
      • Slow Cooker
      • Grill
      • One Pot Meals
    • Diet
      • Dairy-Free
      • Gluten Free
      • Low Carb
      • Vegan
      • Vegetarian
      • Nut Free
    • Protein
      • Beans
      • Beef
      • Chicken
      • Lentils
      • Seafood
      • Pork
    • Recipe Index
  • Air Fryer
  • Instant Pot
  • Shop
    • Shop Meal Plans
    • Shop Favorites
  • Get my free Meal Prep Quick Start Guide

    Get my free Meal Prep Quick Start Guide

Home Meal Prep Vegetarian Meal Prep
5
/5
30 minutes

Portobello Fajita Vegan Meal Prep

Dairy Free Dairy-Free Gluten Free Gluten Free Nut Free Nut Free Vegan Vegan Vegetarian Vegetarian Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard12 Comments
Posted: 8/3/21 Updated: 8/3/21

This post may contain affiliate links. Please read our disclosure policy.

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!

Portobello Fajita Meal Prep Bowls in glass meal prep container
Jump to... show
1 Reasons you'll ♡ this recipe
2 Ingredient notes
3 Step by step directions
4 Favorite Sheet Pans
5 FAQ
6 Variations
7 Storage
8 More vegan meal prep recipes
9 Vegan Portobello Fajita Meal Prep Bowls

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

Ingredient notes

  • 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

fajita spice blend in white bowl

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.

quinoa fluffed up after cooking in the rice cooker

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:

  • On the Stove Top
  • In a Rice Cooker
  • In an Instant Pot
portobello mushrooms, zucchini, red onion, and lime wedges on sheet pan

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.

Favorite Sheet Pans

These are the sheet pans we own and love!

Shop Now
portobello fajita bowls in four glass meal prep containers

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.

Favorite Meal Prep Containers

Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!

Keep reading

5. Serve - serve warm or cold with freshly sliced avocado.

FAQ

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.

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.

Can I freeze them?

Roasted vegetables can become slimy after freeze/thawing, so I don't recommend freezing these meal prep bowls.

Variations

  • 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!
Portobello Fajita bowls in glass meal prep container

Storage

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.

Favorite Meal Prep Containers

Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!

Keep reading

More vegan meal prep recipes

  • ginger teriyaki stir fry with broccoli snap peas and greens in skillet with wood spoon
    Vegan Teriyaki Stir Fry
  • overhead shot of four meal prep containers with sesame noodles and spiralized vegetables
    Cold Sesame Noodle Meal Prep Bowls (Vegan)
  • 60 Vegan Meal Prep Recipes
  • overhead shot of glass meal prep container filled with buddha bowls
    Buddha Bowl Recipe

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

plastic container filled with vegan portobello fajita bowls

Vegan Portobello Fajita Meal Prep Bowls

5 from 9 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Print Rate
Portobello fajita vegan meal prep with delicious roasted portobellos, bell peppers and onions, black beans, and seasoned quinoa!
4

Ingredients

Spice Blend

  • 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

After cooking

  • 1 cup black beans
  • lime wedges

Optional garnishes

  • avocado sliced - see note 1
  • salsa
  • plain yogurt

Instructions 

  • 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.
    quinoa fluffed up after cooking in the rice cooker
  • 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.

Tips:

1 - Do not add avocado until just before serving.
2- nutritional information does not include avocado.
Storage
You can store these portobello fajita meal prep bowls in the fridge for up to 4 days. I would not recommend freezing this portobello fajita meal prep, as I have not had success in freezing roasted peppers, onions or zucchini.
Serving
Serve cold or warmed up.

Nutrition Information

Serving: 1/4 batch; see note 2, Calories: 295kcal, Carbohydrates: 41g, Protein: 11g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 615mg, Potassium: 948mg, Fiber: 9g, Sugar: 6g, Vitamin A: 2255IU, Vitamin C: 85.8mg, Calcium: 49mg, Iron: 3.6mg
Author: Denise Bustard
Course: Dinner, Lunch
Cuisine: Mexican

© 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.

Shop This Post

Sheet Pans
Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
Tag Me On Instagram Rate Recipe
  • Share
  • Tweet
  • Email

Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

You May Also Like...

  • overhead shot of four spicy tofu noodle meal prep bowls in glass containers
    Spicy Tofu Noodle Meal Prep Bowls (vegan)
  • overhead shot of four glass meal prep containers filled with vegan roasted vegetables
    Vegan Roasted Vegetable Meal Prep
  • overhead shot of glass meal prep containers filled with vegan sushi bowls
    Vegan Sushi Bowl Meal Prep
  • overhead shot of four glass meal prep containers filled with vegan roasted vegetables
    Vegan Roasted Vegetable Meal Prep
closeup shot of wild rice pilaf with mushrooms and pine nuts
Previous Post
Instant Pot Wild Rice Pilaf with Mushrooms and Pine Nuts
chicken tortilla soup in blue bowl with spoon
Next Post
Instant Pot Chicken Tortilla Soup

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Jennifer says

    Posted on 5/11/21 at Posted on 5/11/21

    5 stars
    I would never have expected a recipe this simple to be this delicious. No way any of this is getting frozen--we're eating it all today. Topped with avocado, vegan yogurt, and salsa--absolutely divine. Thank you!!

    Reply
    • Denise Bustard says

      Posted on 5/31/21 at Posted on 5/31/21

      Hi Jennifer! I'm so happy to hear you enjoyed! Thanks so much for reporting back 🙂

      Reply
  2. Jairus says

    Posted on 1/21/20 at Posted on 1/21/20

    5 stars
    I forgot to leave the stars because I was so busy swooning over the food LOL!! Great job again.

    Reply
    • Denise says

      Posted on 2/3/20 at Posted on 2/3/20

      Yay! So happy you enjoyed, Jairus! Roasted portobellos are just so good, aren't they? Thanks so much for coming back to leave a review <3

      Reply
  3. Jairus says

    Posted on 1/21/20 at Posted on 1/21/20

    SIS!! I’ve been trying different vegan recipes as of late because I’m considering making the lifestyle change. This did not disappoint!!! It was so delicious, so filling, yet I didn’t feel heavy or bloated at all! 5 stars!

    Reply
  4. Katie Magat says

    Posted on 12/18/19 at Posted on 12/18/19

    5 stars
    I really enjoyed this!! I made it with cauliflower “rice.” I also added just a touch(1/8 tsp) of liquid smoke to the veggies before roasting. Yum!

    Reply
    • Denise says

      Posted on 1/14/20 at Posted on 1/14/20

      So happy to hear you enjoyed, Katie! Thanks for sharing your modifications! Bet that smoky touch was amazing.

      Reply
  5. Natalia says

    Posted on 9/30/18 at Posted on 9/30/18

    5 stars
    I added some tofu, redskin potatoes and spinach to the veggie mix and it was sooooo goood!!!!

    Reply
    • Denise says

      Posted on 10/4/18 at Posted on 10/4/18

      That sounds delicious! Thanks so much for leaving a review, Natalia!

      Reply
  6. Anna says

    Posted on 5/28/18 at Posted on 5/28/18

    This looks great. Just a question, is the chili powder mentioned the spice mix used to make chili or is it ground chili peppers? If the former can i swap for something or leave it out as that's generally not available here (UK). Thanks!

    Reply
    • Denise says

      Posted on 5/28/18 at Posted on 5/28/18

      Hi Anna! It's a blend that actually isn't spicy (at least not the kind I get). For this recipe you could probably swap for paprika and be OK, but if you're interested, here's a recipe so you can make your own!

      Reply
  7. Brittany Audra @ Audra's Appetite says

    Posted on 5/24/18 at Posted on 5/24/18

    I love incorporating more plant-based meals for lunches...so these meal prep bowls are PERFECT!

    Reply

Primary Sidebar

Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

Meal Prep

Instant Pot

Air Fryer

Freezer Meals

Slow Cooker

Breakfast

Popular

overhead shot of sweet potatoes lined up with text showing number of minutes to cook each

PERFECT Instant Pot Sweet Potatoes

overhead shot of 7 easy stir fry sauces on gray background

7 Easy Stir Fry Sauce Recipes

overhead shot of a variety of seven easy rice recipes with text description

7 Easy Rice Recipes (Stove Top & Rice Cooker)

5 minute asian salad dressing in a mason jar on gray background

5 Minute Asian Salad Dressing

Get my free Meal Prep Quick Start Guide

Get my free Meal Prep Quick Start Guide

Reader Faves

overhead shot of blue mason jar filled with crispy chickpeas

ULTRA Crispy Air Fryer Chickpeas

a stack of fluffy protein pancakes with blueberries on top and syrup being drizzled over them

Perfect Fluffy Protein Pancakes (no banana!)

ingredients to make greek seasoning blend with labels on white background

Easy Greek Seasoning Blend

collage image that says 25 popular meal prep ideas

25 Most Popular Lunch Meal Prep Ideas

As seen on:

Wondering where to start?

Get my Meal Prep Quick Start Guide

Join My Free Meal Prep Challenge!
  • Browse Recipes
    • Dinner
    • Lunch
    • Breakfast
    • Snacks
    • Drinks
    • Air Fryer
    • Instant Pot
    • Freezer
  • Meal Prep 101
    • Shop Meal Plans
    • Meal Prep Basics
    • Meal Prep Challenge
    • Quick Start Guide
Back to Top

Privacy Policy

Disclaimers

Contact

Accessibility

Causes

About

© 2023 Sweet Peas and Saffron
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Logo by Wooden Spoons