Spice up your Taco Tuesday routine with my simple recipe for a Vegan Fajita Bowl! With a satisfying mix of meaty portobello mushrooms, nutty cauliflower, sweet peppers and onions, and a homemade vegan fajita seasoning blend, this quick & easy sheet pan veggie fajitas recipe is sure to please.
Whether you’re a dedicated vegan or are just giving Veganuary a spin as part of your New Year’s resolution, chances are you could use some bright, fresh flavors to help you shake off this wacky winter weather. This vegan fajita bowl is my secret antidote to SAD (seasonal affective disorder)!
With a hearty blend of umami mushrooms, tender cauliflower, and meltingly sweet peppers and onions, these vegetable fajitas have all the zesty Mexican flavors you crave while maintaining a vegan-friendly ingredient list. One bite is enough to transport me to a vacation frame of mind. 🤓
As if that weren’t enough to love, these one-pan fajitas are a snap to make — you’ll only need about 10-15 minutes of active prep time, and dinner will be on the table in less than 45 minutes. Consider your weeknight dinner covered!
Recipe Ingredients & Substitutions
While you *can* purchase premade spice blends at the store, I typically find them to be overpriced and filled with strange stabilizers and thickeners I’d prefer to avoid. Luckily, my Homemade Vegan Fajita Seasoning requires just 6 spice aisle staples:
- Chili Powder – If you didn’t know, chili powder is actually a blend of different peppers and spices. Use your favorite brand.
- Paprika – You’re welcome to use hot, smoked, or sweet paprika depending on your flavor preferences.
- Ground Cumin – For warmth. If you only have whole cumin seeds, crush them in a mortar and pestle before adding to the mix.
- Onion Powder – You can also crush up dried onion flakes if needed.
- Garlic Powder – Feel free to use either regular, plain garlic powder or California-style with parsley.
- Oregano – If possible, reach for Mexican oregano for the most authentic flavor. If you don’t have it, marjoram is actually a closer substitute than “true” oreganos like Greek or Italian. If you have neither, “true” oregano works too!
- Salt & Pepper – For seasoning.
While you have lots of choices for your Fajita Veggies, I’m a big fan of the following blend:
- Portobello Mushrooms – These big caps can be sliced into large, meaty pieces for a super satisfying meat replacement. You’re also welcome to use smaller cremini mushrooms, or swap in oyster mushrooms instead.
- Cauliflower – A little sweet, a little nutty, roasted cauliflower is one of my favorite veggies. Feel free to use frozen cauliflower florets if needed!
- Bell Peppers – Use any color you like, though I do recommend using two different colors for the best visual impact. Remember that the yellow, orange, and red varieties are much sweeter than earthy green peppers.
- Red Onion – Sweet and pretty on the plate, red onions are my go-to for roasting. Feel free to use either yellow or sweet onions instead.
- Olive Oil – Just your typical cooking oil is perfect here.
- Rice – Any rice will do in this recipe – white, brown, or even cauliflower rice works! For a healthier option, you can even omit the rice and do greens instead as your base.
When it comes to serving your sheet pan fajitas, feel free to mix and match any of the following:
- Tortillas – I personally prefer soft corn tortillas for making fajitas but feel free to use flour tortillas if you prefer. You can also omit them if you prefer a fajita bowl.
- Avocado or Guacamole – Deliciously creamy and rich, I’ll happily add avocado to nearly any Mexican-inspired meal.
- Salsa or Hot Sauce – For extra heat and acidity.
- Lettuce – Shredded romaine or iceberg lettuce is great for adding crunch.
- Vegan Sour Cream – For extra richness.
- Refried Beans – For a creamy pop of protein. Feel free to swap in regular pinto beans or black beans for fajitas instead.
- Jalapeños – Freshly sliced peppers have more heat, but pickled peppers add a lovely tang.
- Lime – For brightness and acidity.
- Cilantro – For a touch of herby freshness. Feel free to use parsley if cilantro isn’t your favorite.
Pro Tips for Sheet Pan Fajitas
- Make extra vegan fajita seasoning for the future. Feel free to make a big batch to keep in the spice cabinet; it’ll last 6 months to a year if kept in an airtight container in a cool, dark place.
- Pull your mushrooms to make them extra craggy on the edges. If you prefer your mushrooms to have more of a meaty consistency, use your hands to pull them into long strips. The craggy edges not only resemble pulled chicken or pork, but also pick up extra seasoning and have a tendency to get extra crispy. YUM.
- Freeze your onions for 15 minutes before slicing. If cutting onions always makes you cry, try this simple trick! Cooling the onions helps to slow the spread of the vapor that makes your eyes water.
- Line your sheet pan with parchment or foil for easy cleanup. When you’re done, you can toss the parchment in your compost or garbage and give your pan a quick once over.
What are the best onions for fajitas? I personally prefer the color and sweetness of red onions, followed relatively closely by yellow or sweet onions. You’re also welcome to use long pieces of scallions (green onions) if you prefer.
How do you make veggies not soggy for fajitas? The trick here is to use high heat. I suggest investing in an oven thermometer to make sure you’re getting up to the full roasting temp of 400°F.
What can you put in fajitas instead of peppers? Any vegetable that you would typically roast will work well in this vegetarian fajitas recipe. Roasted tomatoes, carrots, or zucchini are all great options to replace some of the sweetness and color!
How To Make Vegan Fajita Bowls
- Preheat your oven to 425°F and line a large baking sheet with parchment paper or a reusable silicone baking mat. Prepare the homemade vegan fajita seasoning by mixing together all of the spices in a small bowl.
- Spread prepared veggies onto your baking sheet, drizzle olive oil and fajita seasoning over top, and mix until all of the veggies are well-coated.
- Bake for 25 minutes, tossing once halfway through until the veggies are tender and slightly browned. While the veggies are cooking, prepare any toppings you’d like.
- To serve, spoon about 1/2 cup rice into a bowl, top with the fajita veggies, and add any of your favorite toppings. Enjoy!
While I love this vegan fajita bowl recipe just the way it is written, there is plenty of room for you to make your own mark on it. Here are a few variations to consider:
- Classic Vegan Fajitas with Tortillas – This is a super simple option where everyone can customize their own dinner! Just serve the sheet pan fajita veggies alongside all of the toppings (guacamole, salsa, sour cream, lettuce), and have everyone build their own fajitas!
- Gluten-Free – Opt for certified gluten-free corn or flour tortillas, or make your meal into a bowl instead.
- Try Different Veggies – Sweet potatoes, butternut squash, zucchini, carrots, or tofu are all lovely vegan fajita filling options.
Why You’ll Love This Vegetable Fajita Recipe
I simply love this vegetable fajitas recipe — is there anything better than a vegan sheet pan dinner when it’s cold and dark outside? Methinks not. Aside from being bright, flavorful, and simple, this vegan cauliflower recipe is also:
- Quick & Easy – Chop your veggies, stir up your spice blend, toss everything together, and roast on a parchment-lined sheet pan for easy cleanup. The whole recipe takes less than 45 minutes start-to-finish, and only about 15 minutes of that is spent on active prep.
- Wholesome & Nutritious – You can’t go wrong with a big plate of roasted veggies!
- Meal-Prep Friendly – Feel free to make a batch or two of these veggie fajitas vegetables on your prep day and enjoy them for easy meals all week long.
- Made With Just A Handful Of Simple Ingredients – All you need is your spice blend, your choice of vegetables, olive oil, and some tortillas to make this vegan sheet pan fajitas recipe.
Let me know if you try this vegan fajita bowl recipe, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
More Yummy Vegan Recipes:
- Mediterranean Buddha Bowl
- Tofu poke bowl
- Chipotle burrito bowl
- Pasta al Limone
- Crispy orange tofu
- Yellow curry
- Pineapple fried rice
- Falafel sandwich
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