There’s nothing quite like a well-built bowl that brings together bold flavor, satisfying textures, and wholesome ingredients—and this Vegan Fajita Bowl with Quinoa and Roasted Peppers delivers all that and more. It’s smoky, colorful, nutrient-packed, and incredibly versatile. Think of this as a love letter to classic fajita flavor, reimagined in a vegan-friendly, bowl-style format that works just as beautifully for lunch meal prep as it does for a cozy weeknight dinner. Whether you're deep into plant-based eating or just looking to change up taco night, this bowl is going to impress. And yes, it checks every box for fans of vegan fajitas recipe and fajita vegetables!
Vibrant Vegan Fajita Bowl with Quinoa and Roasted Peppers
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Tex-Mex
Baking sheet For roasting the fajita vegetables. If you don’t have a baking sheet, a large oven-safe pan or dish will do the trick.
Medium saucepan To cook the quinoa. A rice cooker or Instant Pot with a quinoa setting can also be used.
Mixing bowls For tossing vegetables and tofu with spices.
Blender or food processor To make the avocado-lime sauce creamy and smooth.
Tofu Press or Clean Towel + Heavy Object Pressing tofu is essential to getting that perfect texture. If you don’t have a press, use a clean kitchen towel and place a cast iron skillet or book on top for 20–30 minutes.
For the Quinoa Base
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- Pinch of salt
For the Roasted Fajita Vegetables
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 red onion sliced
- 1 zucchini sliced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Vegan Fajita “Meat”
- 1 block 14 oz extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Avocado-Lime Sauce
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons plant-based yogurt or tahini
- 1 garlic clove
- Salt to taste
- 2 tablespoons water to thin, if necessary
Optional Toppings
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Pickled red onions
- Vegan sour cream
- Salsa or pico de gallo
Cook the Quinoa
Rinse the quinoa under cold water to remove its natural bitterness. Add it to a medium saucepan with 2 cups of vegetable broth or water and a pinch of salt. Bring it to a boil, then reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
Roast the Fajita Vegetables
Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced peppers, onion, and zucchini with olive oil and spices—smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, flipping once halfway through, until lightly charred and tender.
Prepare the Tofu Fajita Filling
While the vegetables roast, crumble the pressed tofu into a bowl to resemble ground meat. Heat olive oil in a non-stick pan over medium heat. Add tofu and cook for 2 minutes, then stir in the soy sauce and spices. Continue cooking for 8–10 minutes, stirring occasionally, until tofu is browned and slightly crispy. This creates a texture similar to vegan taco meat and works great for anyone seeking tofu fajitas or meatless tacos with a kick.
Make the Avocado-Lime Sauce
In a blender or food processor, combine avocado, lime juice, yogurt or tahini, garlic, and salt. Blend until smooth. Add water a tablespoon at a time until it reaches a drizzleable consistency. This sauce adds richness and a burst of citrus that balances the smoky flavors in the bowl.
Assemble the Fajita Bowl
Divide the cooked quinoa evenly among four bowls. Top with a generous portion of roasted fajita vegetables and tofu fajita filling. Drizzle with avocado-lime sauce, and add any optional toppings like cilantro, jalapeños, or vegan sour cream for extra flair.
Pairings
This vegan fajita bowl pairs beautifully with other Mexican-inspired vegan dishes. You can serve it alongside a bowl of vegan birria tacos if you're planning a taco-themed dinner night, or next to mini vegan burritos for a party platter. It also goes well with tortilla chips and guacamole as a starter.
For drinks, consider a sparkling lime agua fresca or a smoky non-alcoholic margarita with chili-lime salt on the rim. For a heartier meal, pair this bowl with a warm serving of vegan fajita pasta or even a side of Mexican rice and black beans to create a full spread of vegan Mexican food.
FAQs
1. What kind of tofu should I use for this recipe?
Extra-firm tofu is ideal. It holds its shape well when crumbled and doesn’t turn mushy when cooked. Be sure to press it beforehand to remove as much moisture as possible.
2. Can I use a meat substitute instead of tofu?
Absolutely! This recipe is very adaptable. You can use soy curls, tempeh, seitan, or even store-bought vegan chicken strips to make it more like a vegan chicken fajita recipe. Just season them well and pan-fry until browned.
3. What vegetables can I use if I don’t have bell peppers?
Bell peppers are classic in any vegetarian fajitas recipe, but you can swap them with mushrooms, asparagus, or eggplant. The goal is to use vegetables that roast well and develop that signature smoky flavor. This also keeps things in line with other vegan Mexican recipes.
4. Can I make this bowl ahead of time?
Yes! This dish is fantastic for meal prep. Store the quinoa, roasted veggies, tofu, and sauce in separate containers in the fridge for up to 4 days. Reheat and assemble when you're ready to eat.
5. Can this recipe be used for tacos or burritos?
Definitely. Use the tofu and roasted veggie mix as filling for vegan tacos recipes, vegetarian tacos recipes, or even burritos. The combination works well in tortillas or wrapped into a warm flour wrap for a vegan burrito.
