Vegan Fajita Bowls
Recently my husband and I decided to try a (mostly) vegetarian lifestyle. One of our favourite well&tight recipes (and staple in our weekly meal planning) is the chicken fajita bowls and I wanted to try and create a vegan option. It turned out so good that I wanted to share the recipe with you. I hope you enjoy it as much as our family does.
Ingredients:
Tofu:
- 1 package firm tofu (cut into cubes)
- 1 tbsp. chili powder
- 2 tsp. onion powder
- 1 tsp. cumin powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- 1/2 tsp. salt
- 1 tsp olive oil
Grilled Veggies:
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 1 yellow onion (sliced)
Crema:
- 2 avocados
- 1 cup fresh cilantro
- 1 tbsp. lime juice
- salt
Bowls:
- 2 cups quinoa or brown rice (cooked)
- 4-6 cups romain lettuce (finely shredded, any green will work as a base)
- 2 cups sprouts (optional)
- 1 cup baby tomato (halved)
- fresh cilantro
Directions:
Tofu: Place the tofu cubes in a small bowl and mix with spices, until they are lightly coated. Warm olive oil on a frying pan over median heat and cook tofu (7-10 min's turning regularly). Keep the tofu on higher heat for longer if you want crispier tofu.
Grilled veggies: Remove the tofu and set aside. Add a little more olive oil and grill vegetables till soft (5-7 mins).
Crema: Combine avocado, cilantro and lemon juice in a blender or food processor, puree until smooth. Add water (optional) to thin and then season with salt.
Bowls: Create your bowls by layering lettuce, 1/2 cup quinoa or rice, grilled vegetables and tofu. Top with a dollop of creama, sprouts, tomatoes, cilantro and a squeeze of fresh lime.