Fantastic Vegan Fajita Power Bowls

A vibrant, flavorful, and satisfying meal that’s quick to prepare and perfect for meal prep. These bowls are packed with nutrients and designed to keep you energized throughout the day!

Ingredients

• <strong>For the Fajita Veggies</strong>
• 1 tablespoon olive oil
• 1 large red bell pepper, in long slices
• 1 large orange bell pepper, in long slices
• 1 large red onion, sliced in 1/2 moons (save 1 tbsp diced to add to the guacamole if making your own)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 tbsp fresh squeezed lime juice
• <strong>For the Beans</strong>
• 2 15oz cans low sodium Black Beans (or 3 cups cooked black beans), rinsed and drained
• 1 tsp cumin
• 1 tbsp lime juice
• <strong>For the Guacamole</strong>
• 1 ripe avocado (or store-bought guacamole)
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1/8 teaspoon sea salt
• <strong>For the Salad</strong>
• 2 cups shredded cabbage
• 2 cups fresh spinach
• 2 medium ears of fresh corn (kernels cut off the cob) or 1 1/3 cups frozen corn, defrosted (If going low carb omit the corn)
• 1 cup cherry tomatoes, halved
• <strong>Additional toppings</strong>
• Salsa (highly recommended)
• Lime wedges
• Chopped cilantro
• Pepitas or sunflower seeds

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the sliced bell peppers and onion. Sauté for about 5 minutes. Add the cumin, smoked paprika, chili powder, salt, and pepper, and sauté for 5 more minutes, until the veggies are tender and slightly charred. Add the salt and pepper and stir well. If the mixture is sticking to the pan, add 1 tbsp of water and stir, scraping up any bits stuck to the pan. When the veggies are tender and charred, turn off the heat and add the lime juice. Taste and adjust seasoning as necessary. Set aside.
2. In a small saucepan, heat the black beans over low heat until warmed through. Season with cumin, salt, pepper, and lime juice and stir well. Remove from the heat and set aside.
3. In a small bowl, mash the avocado with a fork. Add the lime juice, cilantro, red onion, and sea salt. Taste and add more salt if desired.
4. Divide the cabbage and spinach between 4 plate bowls. Evenly distribute the black beans, peppers and onions, corn, and cherry tomatoes over the greens. Top each bowl with a spoonful of guac, fresh salsa, and lime wedges if desired.
5. Serve and enjoy!
6. Assemble the bowls as instructed, but leave the guacamole and salsa on the side. Store the bowls in airtight containers and refrigerate. When ready to eat, add the guacamole and salsa just before serving. These bowls can be enjoyed warm or cold, making them perfect for a convenient lunch or dinner the next day.