Everyday Inspiralized Vegan Spiralized Fajita Bowls
Try this Everyday Inspiralized Vegan Spiralized Fajita Bowls recipe, or contribute your own.
Try this Everyday Inspiralized Vegan Spiralized Fajita Bowls recipe, or contribute your own.
- salt and pepper to taste
- 1/2 tsp paprika
- 1 tablespoon tomato paste
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 tablespoon extra virgin olive oil
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable broth
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- for the fajitas:
- for the fajita seasoning:
- 2 red bell peppers blade a, noodles trimmed
- 1 green bell pepper blade a, noodles trimmed
- 1 white onion blade a noodles trimmed
- 1 cup vegetarian refried beans (i used amy’s)
- 1 avocado, peeled pitted and sliced
- chopped cilantro to garnish
- Carbohydrate 6.6500965427343 g
- Cholesterol 0 mg
- Fat 2.0221756309062 g
- Fiber 2.30131043972284 g
- Protein 1.19853402490926 g
- Saturated Fat 0.286524314210773 g
- Serving Size 1 1 Serving (111g)
- Sodium 63.7669929013678 mg
- Sugar 4.34878610301146 g
- Trans Fat 0.20330851003668 g
- Calories 47 calories
Step-by-step
- Mix together all of the ingredients for the fajita seasoning in a small bowl and set aside.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the peppers and onions. Season with salt and pepper and cook for 5 minutes or until they soften slightly. Then, add in the tomato paste and stir constantly until paste coats the vegetables. Add in the fajita seasoning and toss again to coat the vegetables. Add in the vegetable broth and let cook for 5 minutes more until the vegetables soften and the moisture makes a sauce.
- While the vegetables cook, place a small pot over medium-high heat and add in the refried beans. Cook the beans, stirring occasionally, until heated through.
- Divide the fajitas into plates and top with refried beans and avocado. Garnish with cilantro.
Charred bell peppers and translucent allium ribbons deliver smoky warmth, while creamy avocado and earthy refried beans provide structural contrast in this plant-based bowl. Traditional Tex-Mex fajitas rely on thick-cut strip vegetables, but spiralizing the produce alters how moisture releases during the cooking process. Because spiralized bell peppers and onions lose water rapidly when subjected to direct heat, managing pan temperature is critical to prevent a watery result.
Preparing components in advance requires careful attention to textural integrity, as water-dense vegetables degrade quickly in storage. Cook the spiralized pepper and onion mixture only until it reaches a crisp-tender state, then transfer the contents to a shallow airtight container to cool rapidly before refrigeration for up to three days. Reheat the vegetable noodles in a wide skillet preheated over medium-high heat for precisely two minutes, allowing residual surface moisture to evaporate without over-softening the cellular walls.
Substitutions demand proportional adjustments to maintain the correct sauce-to-vegetable ratio. Swapping red bell peppers for poblano chiles introduces a mild fruitiness, though poblanos require an extra minute in the initial skillet phase to break down their thicker skins.
