Easy Vegetarian Fajita Bowl Recipe With Sweet Potato
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This Vegetarian Fajita Bowl recipe is a very easy dinner that’s also great for meal prep! Roast the veggies on a sheet pan, then assemble the fajita bowls, and dinner is served! You can easily customize this recipe for picky eaters and a variety of diets.
Veggie Fajita Bowls
I hadn’t thought about making veggie fajitas in the oven before, but one of my mama friends mentioned the idea to me and I thought it was brilliant! It’s so much easier to roast veggies than to sit and monitor sautéeing them over the stove….especially with little ones around!
I typically cook Mexican food 1-2 times a week, so I’m always looking to add new recipes to my recipe bank. Some other go-to’s for my family are Cheesy Vegetarian Flautas With Beans and Sweet Potato, Cheesy Vegetarian Taco Casserole Recipe (Easy!), and Kid-Friendly Refried Bean and Mushroom Tostadas.
What You’ll Love About This Recipe
- Flavorful – The roasted veggies make this a flavorful dish! Make it even more flavorful by adding your favorite toppings!
- Easy – Baking the veggies makes this a very easy recipe to make! I like to prep my rice in advance and freeze it in these Soupercubes trays to help make dinner go a lot faster.
- Customizable – Since these are bowls, it’s very easy to customize each person’s bowl how they please, be that their topping choices, if they want to add meat, make it vegan, or if everything needs to be deconstructed because you have picky eaters at home (like I do!).
Recipe Ingredients
You’ll need the following ingredients to make this Veggie Fajita Bowl Recipe:
Ingredient Notes
- Brown Rice: I typically prep my rice in advance and freeze it until I’m ready to use it in my favorite meal prep Soupercube Trays. This makes dinner prep a breeze! I also love Trader Joe’s microwavable frozen brown rice.
- Pinto Beans: I love using pinto beans for this recipe, but feel free to use refried beans or a can of black beans if you’re family prefers them!
- Bell Peppers: I use a combination of red bell peppers, orange bell peppers, and yellow bell peppers, but feel free to just use one kind!
How to Make Vegetarian Fajita Bowls: STEP-BY-STEP
For the full recipe with the exact ingredients, scroll down to the printable recipe card below!
STEP 1: Prepare Veggies
In a large bowl, toss bell pepper, onion, and sweet potato with avocado oil and taco seasoning.
STEP 2: Roast Veggies
Transfer veggies to a prepared baking sheet and roast them in the oven at 425 degrees Fahrenheit for about 25 minutes.
STEP 3: Prep Toppings
Warm beans and rice (separately) in the microwave or in a small pot and prepare any toppings for the fajita bowls.
STEP 4: Assemble Fajita Bowls
In a serving bowl, layer cooked rice, fajita vegetables, beans, shredded lettuce, and cheese. Add any of your favorite toppings. Assemble the remaining fajita bowls and serve.
Vegetarian Fajita Bowl Tips & Tricks
- Serving to kids: Use less taco seasoning on the veggies if your kids are sensitive to spice. I also serve their fajita bowls deconstructed, meaning everything is separated out on their plates and they can choose what they’d like to eat from what’s on their plate. I may make them some quesadilla slices to go with it or offer to wrap their rice and beans up in a burrito (and keep the veggies on the side).
- Meal prep: Roast the veggies a day or two before making the fajita bowls for a super easy dinner! You may even have some leftover fajita veggies from this recipe (it makes a lot!), so you could use those for another meal during your week.
- Rice: Cook rice in advance to make dinner much easier and quick.
Storage & Reheating
- Fridge: Store leftovers, without any toppings that don’t reheat well, like guacamole or lettuce, in an airtight container in the fridge for 3-4 days.
- Reheating: Warm leftovers in a microwave-safe bowl until heated through, about 1-1.5 minutes, and then add toppings of choice.
Additions & Substitutions
Additions:
- Plant-based protein other than beans, such as Soy Chorizo or ground tofu.
- Baby bella mushrooms
- Zucchini
- Corn kernels
- If you or a family member eats meat: You can add Rotisserie chicken as an easy addition that you don’t have to prepare yourself!
Substitutions:
- Brown rice: You can replace the brown rice with white rice, cilantro lime rice, or quinoa.
- Sweet potatoes: If you don’t have sweet potato on hand, you can either omit or replace it with another vegetable such as zucchini or cauliflower.
- Beans: Feel free to replace the pinto beans with refried beans or black beans.
What to Serve With Veggie Fajita Bowls
- Topping Ideas: Dollop of guacamole, fresh avocado, hot sauce, salsa, pico de gallo, cilantro, sour cream (or use plain yogurt instead!), cherry tomatoes, a squeeze of fresh lime juice, and/or pickled red onion.
- Tortilla chips
- Dairy-Free Coleslaw With Chia Seeds
Frequently Asked Questions
I would recommend deconstructing the bowls for your kids (meaning, serve each ingredient separately on your child’s plate) or wrapping just beans, rice, and/or cheese in a tortilla and serving the fajita veggies separately along with some guacamole/avocado. You can also reduce the amount of taco seasoning you use on the veggies if your kids don’t like spice!
Here are some yummy ideas: guacamole/avocado, hot sauce, salsa, pica de gallo, cilantro, sour cream (or use plain yogurt instead!), cherry tomatoes, a squeeze of fresh lime juice, and/or pickled red onions!
Yes! This will make cooking dinner even easier! You can meal prep the veggies in advance, including roasting them, up to 3 days in advance. I also prepare my rice in advance! I always like to have cooked frozen rice on hand and freeze it in this 2-cup Soupercube Tray.
Of course! Either omit the cheese altogether or use a dairy-free/vegan alternative to turn these into easy vegan fajita bowls.
Tools For This Recipe
- Baking Sheet
- Soupercubes Tray – if you’re making the rice in advance, these trays are sooooo nifty! They’re great for freezer meal prep.
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I hope you love this Vegetarian Fajita Bowl recipe! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!
Easy Vegetarian Fajita Bowl Recipe With Sweet Potato
Ingredients
- 2 cups cooked brown rice
- 3 bell peppers, sliced (I like using a red, orange, and a yellow bell pepper)
- 1 yellow onion, sliced
- 1 cup sweet potato, peeled and diced
- 3 teaspoons taco seasoning
- 2 tablespoons avocado oil
- 1 (15 ounce) can pinto beans, drained and rinsed (add more beans if desired)
- 1 cup romaine lettuce, shredded
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss bell pepper, onion, and sweet potato with avocado oil and taco seasoning.
- Transfer veggies to the prepared baking sheet and roast in the oven for 25 minutes or until sweet potatoes are soft when pierced with a fork.
- When the veggies are nearing the end of their cooking time, warm the beans and rice (separately) in the microwave or in a small pot and prepare any toppings for the fajita bowls.
- Assemble each bowl by layering cooked rice, roasted veggies, beans, shredded lettuce, and cheese. Then add any of your favorite toppings and serve!