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A vegan fajita bowl on a granite countertop beside a striped kitchen towel and a gold fork

Vegan Fajita bowls

These Vegan Fajita Bowls are easy to make with spicy tofu, roasted sweet potatoes, red bell peppers and more, and are sure to satisfy that Chipotle craving! They're served with fluffy cauliflower rice and creamy guacamole for the ultimate meatless meal. Gluten-free, grain-free, vegan and include paleo, low carb and Whole30 swaps. 

Course Dinner
Cuisine Mexican
Keyword chipotle bowls, fajitas vegan, veggie fajitas
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 287 kcal
Author Kelly

Ingredients

  • 1 medium sweet potato scrubbed and cut into 1-inch chunks (you can peel them or leave the skin on) - swap with broccoli, cauliflower or other low-carb veggie for keto
  • 1 red bell pepper thinly sliced
  • 2 cups cauliflower rice
  • 9 oz extra firm tofu pressed, drained and cut into 1-inch squares. Leave out for paleo/Whole30 and sub with protein of choice
  • 1 tbsp taco seasoning OR sub with Cajun spice seasoning
  • 1 lime
  • 2 avocados
  • 2 cups baby spinach or mixed greens
  • Fresh cilantro for garnish
  • Red pepper chili flakes for garnish

Instructions

  1. Preheat the oven to 350F. Add the sweet potatoes and bell peppers to a large baking sheet. Toss with oil, salt and pepper and roast in preheated oven for 20-25 minutes.

    Cubed sweet potatoes and thinly sliced red bell peppers on a baking sheet

  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the tofu and and leave undisturbed until golden, about 2-3 minutes. Flip and cook for 2 more minutes. Add taco seasoning, juice of half a lime and salt and pepper and allow to cook for 2 more minutes. Remove from heat and set aside.

    Pan-fried cubes of tofu flavored with taco seasoning inside of a cast-iron skillet
  3. Cook the cauliflower rice until soft and make the guacamole. Mash avocado with the rest of the lime juice and some salt and pepper.
    A bowl of cooked cauliflower rice on top of a wooden cutting board

  4. Build your bowl - red peppers, sweet potato, tofu, cauliflower rice, handful of salad or spinach and guacamole. Top with some chopped fresh cilantro and red pepper chili flakes.

    A vegan fajita bowl on a granite countertop beside a striped kitchen towel and a gold fork

Recipe Notes

  • To Store: If you expect to have leftovers, hold off on assembling all bowls. It's best to refrigerate each component in a separate airtight container. Build and enjoy bowls within 2-3 days of making everything.
  • To Reheat: When ready to assemble bowls, reheat roasted veggies, tofu and cauliflower rice separately in the microwave. Heat each component at 50% power in short 15-20 second intervals until heated through. Then build bowls and serve.
  • To Freeze: Store separate components in freezer-friendly containers and freeze for up to 3 months. Thaw out frozen rice, tofu, veggies and guac in the fridge before reheating and/or assembling the bowls.
Nutrition Facts
Vegan Fajita bowls
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 27g9%
Fiber 12g48%
Sugar 5g6%
Protein 10g20%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.