I love these Portobello fajita Buddha bowls! They’re an easy to make, seriously healthy, big delicious fajita fix. Naturally vegan, gluten free and made with whole food ingredients. Post contains affiliate links.
I got the Aranami Blue Wave Serving Bowl in these pics from Amazon. Blue makes colorful food pop, so this is one of my favorites for salads and fresh fruit and veggie dishes.
Here I am, the last living healthy eater who hasn’t made a Buddha bowl yet. Well not any more.
The other day I looked in the fridge and saw two Portobello caps, the last of a bag of spinach, an ancient ear of corn and a bunch of peppers from Graeme’s mom’s garden staring back at me, begging me to use them SOON.
First thought: fajitas. Second thought: Buddha bowls? Third thought: Fajita Buddha bowls!
As someone who’s on Pinterest lots (come visit me), I’ve
seen been jelly over loads of gorgeous Buddha bowls. I always felt too unhip to make one myself. I don’t know if it’s because I was built in 1975, where casseroles and shag carpeting came from… But whatever. I’ve given myself permission to Buddha bowl. And it’s fun!
I also went blonde recently. Coincidence? I don’t think so.
I knew the basic Buddha bowl components from Hurry the Food Up’s awesome How to Make a Buddha Bowl post. It’s basically grains, greens, beans and a dressing, and whatever else you want to toss in there is a bonus.
I used quinoa for my grain, black beans and spinach greens. I added Portobellos, onions, peppers and corn lightly sauteed in my homemade fajita seasoning blend. I used Tofutti sour “cream” as a dressing, but next time it’s going to be avocado, cilantro and extra lime. YES.
How this goes from being a bowl of grains, greens and nice veggies to a super awesome fajita bowl is spices. This is my basic fajita seasoning blend. They’re all easy to find and inexpensive. You can sub regular sugar and cornstarch for arrowroot and coconut palm sugar if that’s what you have.
- 2 Portobello mushroom caps, cut into 1/2" thick slices
- 1 Serrano pepper, seeded and sliced
- 2 red Bell peppers, sliced
- 1 large (or 2 small) onions, sliced
- 1 ear corn, with kernels cut away (about 1/2 c corn)
- Juice from 3 limes (about 3 Tbs)
- 1 tsp olive oil (see recipe notes)
- 1 Tbs arrowroot (or cornstarch)
- 2 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp salt-free seasoning blend (I use Mrs. Dash)
- 1 tsp paprika (smoked is even better)
- 1 tsp coconut palm sugar (or any sweetener)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp chipotle powder (or cayenne pepper)
- about 2 c spinach greens
- 1 c dried quinoa (cooks to 2 cups)
- 1 1/2 c cooked black beans (or a 15 oz. can, rinsed and drained)
- sour cream/Greek yogurt (non-dairy or dairy, as you please)
- avocado slices
- Chia seeds
- fresh lime juice
- cilantro leaves
- green onion tops
- red pepper flakes
- thinly sliced Jalapeno pepper rings
- Chop the mushrooms, peppers, onion and corn and combine in a large mixing bowl.
- Add the lime juice and oil, if using.
- Stir the Fajita seasoning blend ingredients together in a medium bowl.
- Pour the seasoning blend in with the veggies and toss well to get all the veggies coated. I have to use my hands for this.
- Set the veggies aside to marinate while you cook the quinoa according to package instructions (should take about 20 minutes).
- Heat a large saute pan on medium-high. Add the marinated veggies and stir-fry for about 10 minutes, or until they're as tender as you like. Remove the pan from heat as soon as (or even just before) they're done.
- Put a handful of greens in each bowl.
- Add a cup of the cooked quinoa to each bowl.
- Add 3/4 c black beans to each bowl.
- Divide the sauteed mushrooms and veggies between the bowls. Separate the mushrooms and put them in their own little section of the bowl to look fancy if you like.
- Top as desired.
Nutrition info doesn’t include any toppings, that’s just the basic bowl.
I haven’t tried it without the teaspoon of oil, but I suspect if you have a good nonstick pan it won’t make much difference. Still, I haven’t tried this and I don’t know how it’ll turn out if you do. If you try it without the oil please let me know.
Pin it! And Portobello Fajita Buddha Bowls can be yours, any old time.
So tell me. Do you Buddha bowl? What are your favorite ingredients and toppings? I need some great ideas for my next Buddha bowl adventure!
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Pinterest: Eat Healthy Eat Happy/happy foodista