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5 from 1 vote

Vegan Portobello Fajita Meal Prep Bowls

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Lunch
Cuisine: Mexican
Keyword: meal prep, vegan
Servings: 4
Calories: 295kcal
Author: Denise

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

  • 3/4 cup quinoa uncooked
  • 2 tablespoons olive oil
  • 4 portobello mushrooms cut into strips
  • 2 bell peppers sliced
  • 1 zucchini sliced
  • 1/2 red onion sliced

After cooking

  • 1 cup black beans
  • lime wedges

Instructions

  • 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.

Notes

Do not add avocado until just before serving.

Nutrition

Serving: 1/4 batch | 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