Roasted Fajita Vegetable Bowls that are healthy, fuss-free and require only a few simple ingredients.

Today Chris and I are bringing you TWO healthy vegan lunch ideas that are perfect for on to the go + are SO easy to make. Along with these roasted fajita vegetable bowls, Chris put together Baked Tofu & Pesto Sandwiches. This on the go lunch series was highly requested by a lot of you on my Instagram when I asked a few weeks ago, so we hope that these meals can help you out!The best part? All you need to do it chop your veggies, season them up and then plop them into the oven for 30 minutes. As they roast you can prepare the rest of your bowl so that the assembly will be a breeze once they are done.We know that sometimes life can get hectic and the last thing that you want to do it spend endless hours in the kitchen–we feel you on that one! As we continue on our healthy eating challenge, something that has been important to us is not only making healthy meals but also ones that are quick and easy so that we can still get our work done and not have to make a huge impact on our personal schedules.If you’re not a fan of bowls, not a problem! You can ditch the brown rice and opt for corn or flour tortillas instead, warm those up on your stove and assemble your tacos as desired. Our favorite easy combo is fajita veggies + greens + pico de gallo + avocado or guacamole.   As always, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Roasted Fajita Vegetable Bowls {easy + oil-free}

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 3 servings

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Description

Not only is this recipe healthy and fuss-free, it also only requires a few simple ingredients! These fajita vegetables are perfect for an on the go vegan lunch.

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Ingredients

Fajita Vegetables

• 1 red bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 yellow bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 green bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 medium white onion, cut into 1/2″ strips (about 1 cup)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Serve with:

• 3 cups cooked brown rice
• 3 cups steamed kale or greens or choice
• Fresh cilantro, to garnish
• Optional: 1 small avocado, sliced

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Instructions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, add in all of the ingredients for the fajita vegetables and mix together until everything is evenly coated.
3. Evenly distribute the vegetables on the baking sheet and place into the oven for 30 minutes. Remove from the oven and cool for 10 minutes, then season with salt and pepper to taste.
4. Serve the vegetables with brown rice, steamed kale, and avocado. Garnish with fresh cilantro and dig in!

Notes

• Nutrition facts do not take into consideration the optional avocado.
• The fajita vegetables will last in the fridge for 4-5 days in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition facts label provided by Nutri Fox.

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