Sheet Pan Vegan Fajita Bowls
All the smoky, charred flavors of restaurant fajitas on a single sheet pan — bell peppers, onions, and seasoned black beans over cilantro-lime rice.
PROTEIN 14g
CALORIES 338
P:E RATIO 4.1
TIME 40m
YIELD 5
P:E 4.1
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
3 bell peppers (mixed colors), sliced into strips FLAVOR
2 large onions, sliced into half-rings FLAVOR
1 can (15 oz) black beans, drained and rinsed HIGH FIBER
3 cups cooked white rice CARB BASE
2 tablespoons olive oil FLAVOR
2 tablespoons lime juice FLAVOR
1 tablespoon chili powder FLAVOR
1 teaspoon cumin FLAVOR
1 teaspoon smoked paprika FLAVOR
½ teaspoon garlic powder FLAVOR
¼ cup fresh cilantro, chopped FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled bowls for up to 5 days. Keep rice and vegetables in separate containers for best texture.
- Batching: Use the hottest setting your oven has for the best char on the vegetables.
- Reheat: Microwave for 2 minutes. For crispier vegetables, reheat them separately in a hot skillet for 2 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02
THE MACRO PREP
Toss bell peppers and onions with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
03
HIGH HEAT SEAR
Spread in a single layer on the sheet pan. Roast for 20–25 minutes, stirring once, until charred at the edges.
04
VEGGIE STEAM-SAUTÉ
Add drained black beans to the pan in the last 5 minutes to warm through.
05
STEP 5
Meanwhile, stir lime juice and cilantro into the cooked rice to make cilantro-lime rice.
06
STEP 6
Divide rice among 5 containers and top with the roasted fajita vegetables and beans.