Vegan Fajita Bowls

vegan burrito bowl recipe

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.



  • 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)


  • 2 avocados
  • 1 cup fresh cilantro
  • 1 tbsp. lime juice
  • salt


  • 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


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.