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plastic container filled with vegan portobello fajita bowls
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5 from 5 votes

Vegan Portobello Fajita Meal Prep Bowls

Portobello fajita vegan meal prep with delicious roasted portobellos, bell peppers and onions, black beans, and seasoned quinoa!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 295kcal



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


  • 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.


1 - Do not add avocado until just before serving.
2- nutritional information does not include avocado.
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.
Serve cold or warmed up.


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