Vegan Fajita Bowl Recipe

This easy vegan fajita millet bowl is a simple and satisfying dinner! Top seasoned millet and black beans with sizzled peppers and red onion and creamy diced avocado.

Craving Mexican? With Cinco de Mayo coming up, I imagine that's a strong possibility!

Before fancy tacos became popular, fajita anything was my go to Mexican food order. Fajita burritos, fajita quesadillas, fajita salad…actual fajitas. I always loved the smell of smoky, charred proteins and sweet caramelized peppers and onions.

Burrito bowls are a thing, so making a fajita bowl seems like a natural progression! This vegan fajita bowl recipe is my easy way of enjoying fajitas with a 30 minute meal. With a mix of seasoned millet and black beans as a base, topped with charred peppers and onions and diced avocado, it’s a simple and satisfying dinner for busy weeknights.

Vegan Fajita Bowl Recipe Adaptions

To make this vegan fajita bowl, I used millet as a base. Rice might be more traditional, but I love the slight corn flavor of millet. It’s a favorite grain of mine to cook with because it cooks in just 15 minutes and has tons of great flavor, but feel free to use rice or quinoa instead. While millet is quick cooking, you could save even more time by using precooked rice or quinoa that you microwave in the bag.

Feel free to load up this fajita bowl like you would with a regular fajita. Add shredded cheese, hot sauce, salsa…all your favorite fixins!

You can also add more protein to this vegan fajita bowl with meatless proteins, or grilled chicken/steak/shrimp. I love to make it with the cilantro-lime chicken from this taco recipe.

This vegan fajita bowl recipe, images and text have been updated to give you the best possible content.

Vegan Fajita Bowl Recipe

Ingredients:

Millet:

1 tablespoon neutral flavored oil, like canola or avocado
1/2 large yellow onion, diced
1 garlic clove, minced
1 cup millet
2 cups vegetable broth
1 can black beans, drained and rinsed

Fajita Vegetables:

1 tablespoon neutral flavored oil, like canola or avocado
2 large red bell peppers, stemmed, seeded and sliced
1 large red onion, peeled, halved and sliced

For serving:

Diced avocado
Lime wedges
Sliced green onion
Chopped fresh cilantro

Instructions:

In a medium pot, heat oil on medium heat. Add onion and saute until translucent, about 3 minutes. Add garlic and cook another minute until fragrant. Stir in millet, broth, and a large pinch of salt. Bring to a boil, cover and reduce heat to low. Cook 15-20 minutes until broth is absorbed. Turn off heat and let sit 5 minutes before fluffing with a fork. Stir in black beans and set aside.
While millet is cooking, prepare the vegetables. Heat oil in a large skillet (preferably cast iron) on medium-high heat. Add peppers and saute until starting to get tender. Add onions and cook, until lightly charred and tender, about 7-10 minutes.
Serve millet topped with vegetables, avocado, and fresh herbs with a lime wedge.