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Vibrant Vegan Fajita Bowl with Quinoa and Roasted Peppers

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4 Bowls

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Cook the Quinoa

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.