This vegan Mexican rice fajita bowl is full of flavour with a base of tomato rice, grilled vegetables and a dollop of guacamole. Easy to make and hearty, these bowls can be made ahead to pack for lunch and cost just $1.80 a serving!
As you know, I’m all about the bowls. This forbidden rice bowl and this sprouted lentil Buddha bowl are some of my favourites. Bowls are easy and fun to make with endless opportunities for creativity. Now this vegan Mexican rice fajita bowl might just go to the top of my list – it’s delicious, satisfying and comes together in just about 30 minutes.
This fajita bowl starts with a bed of Mexican (or Spanish) rice. It’s easy to make by simply simmering white rice, onions and garlic in a tomato broth with a couple of spices over low heat until cooked through. Meanwhile prepare the toppings.
I decided to use my grill pan to give the veggies a nice smoky flavour and cool grill marks. You can, of course, fry them in a regular pan if you don’t have a grill pan, or you can get even fancier than me and grill them on your barbeque.
I kept my vegan Mexican rice fajita bowl simple with red and green pepper, red onion and meaty mushrooms, all done in the grill pan. Of course the great thing about bowls is that they’re super adaptable to whatever you have on hand so why not throw some black beans, olives, corn or cherry tomatoes in there too if you’ve got them. There’s nothing like a bowl to repurpose last night’s leftovers!
I topped it off with a dollop of very simple guacamole (basically mashed avocado with lime). Again, feel free to do up your guacamole any way you like. Another option is a dollop of salsa or cashew sour cream if you so desire.
Got leftovers? Use them in these recipes:
Red pepper, red onion, avocado: Vegan Avocado Pasta Salad
Red pepper, tomato sauce, tortillas, cilantro: Vegetarian Enchilada Soup
Avocado, red onion, cilantro: Chickpea Avocado Salad
Vegan Mexican Rice Fajita Bowl
- 1 small yellow onion diced - $0.10
- 2 cloves of garlic minced - $0.6
- 1 cup (200 grams) short-grain white rice - $0.15
- 1 teaspoon oregano - $0.06
- ½ teaspoon cumin - $0.05
- ½ teaspoon chili powder - $0.05
- 1 can (390 g / 14 oz) diced tomatoes - $0.71
- 100 grams (3.5 oz) tomato sauce - $0.13
- 1 ½ cups (355 ml) vegetable stock (or water) - $0.37
- 1 teaspoon salt - $0.03
- A few grind of pepper - $0.04
- 1/2 a large red pepper sliced - $0.45
- 1/2 a large green pepper sliced - $0.21
- 1 red onion sliced - $0.27
- 200 grams (7 oz) oyster mushrooms - $1.25 (can sub other meaty mushroom like Portobello)
- 1/2 an avocado - $0.61
- 1 lime - $0.22
- 3 tortillas - $0.55
- Sliced green onion or cilantro to garnish - $0.10
- Heat a large pan over medium-high heat and add a splash of water (or oil if you prefer), the yellow onion and garlic. Sautee until soft and transparent. Add the rice and toast, stirring frequently, for a couple of minutes until you seen golden brown spots. Add the spices, tomatoes and sauce, stock, salt and pepper. Reduce the heat to low and cover the pan. Cook for about 20 minutes or until the rice is tender. Be careful not to overcook the rice, it may appear that not all the liquid has absorbed if the tomato sauce is sitting on top. Give it a stir and remove the pan from the heat.
- While the rice cooks, grill the veggies. Heat a grill pan (or a regular pan if you don’t have one) over high heat. You can toss the veggies in a bit of oil if you like. Arrange the veggies in the grill pan; you may need to work in batches if they don’t all fit. Grill for a few minutes on each side until they are tender and a bit charred with grill marks.
- Make a simple guacamole by mashing the avocado with the juice of half the lime and a pinch of salt. Slice the other half of the lime to serve in the bowls. When the veggies are done grilling, toss the tortillas onto the grill for a couple of seconds each side.
- Divide the rice between your bowls and top with the grilled veggies, a dollop of guacamole, a slice of lime and a sprinkling of green onion or cilantro. Tuck a grilled tortilla into each bowl and serve.
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