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Fajita Bowl Night with Quinoa & Lentils, Guacamole: Weeknight Plant-Based Meals

A simple recipe for a healthier take on fajitas. No more onions swimming in oil at restaurants! This is the lean, plant-forward version of fajitas I really want when I order it.

Fajita Bowl with Guacamole

Serves 4-6
Prep time: 45 minutes
Cook time: 30 minutes


  • 3 teaspoons garlic, minced or 2 teaspoons garlic powder
  • 3 peppers, red, yellow, or mixed
  • 1 teaspoon cumin
  • 1/2 onion, sliced thin
  • 1/2 lb. asparagus, chopped
  • Small bunch baby spinach
  • 1 cup lentils or pinto beans, cooked
  • 1/2 cup cherry tomatoes
  • 1 cups brown rice or quinoa, cooked
  • Handful Radishes
  • ¼ cup roasted pepitas (pumpkin seeds)
  • 1/2 bunch cilantro, chopped (optional)


  • 2 ripe avocados, smashed
  • 1/2 teaspoon salt
  • 1 lime, juiced
  • small bunch cilantro, roughly chopped

1. Make the guacamole ahead of time by combining all ingredients together. Add more lime juice or salt if desired.

2. In a large nonstick pan or George foreman grill saute all peppers and onions in a little oil. Season with salt and a little cumin. Then, add the asparagus and baby spinach. Cook until wilted.

3. To serve, place cooked lentils and cooked quinoa in a bowl. Then, top with fajita mix. Juice ½ a lime over the bowl and finish with some cilantro and pepitas. Serve alongside the guacamole, radish, cherry tomatoes and blue corn chips if desired.

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