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–+ servings

Veggie Fajita Salad Bowls

The best way to enjoy fajita flavors without the wraps. Melt in the mouth fajita vegetables are right at home in this fresh crisp salad bowl with a smoky ranch drizzle. This recipe is adaptable, easygoing, and can be on the table in 30 minutes.
4 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
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Ingredients

  • 14 oz (400 g) canned black beans, drained and rinsed
  • 1 large head lettuce, washed, dried and chopped
  • 1.5 cups (225 g) cherry tomatoes, halved
  • 1 large ripe avocado, sliced or cubed
  • 1 cup (100 g) grated cheddar cheese, crumbled cotija / feta also works well here
  • 1 handful cilantro (fresh coriander), roughly chopped
  • 1 lime, cut into wedges

Fajita Veggies

  • 2 red or white onions, sliced into strips
  • 2 bell peppers, sliced into strips
  • 4 portobello mushrooms, sliced into strips
  • 3-4 tbsp fajita seasoning

Smoky Ranch

  • ½ cup (120 ml) sour cream, you can use greek yogurt if you prefer
  • 4 Tbsp mayonnaise
  • 1 tsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried parsley
  • 0.5 tsp dried dill
  • 0.5 tsp smoked paprika
  • 0.25 tsp dried coriander
  • salt and pepper, to taste

Instructions 

    The quickest way to get this on the table is to focus on getting the fajita veggies prepped and in the oven first, before doing anything else. While they cook you will have enough time to prep the remaining ingredients.
  1. Preheat the oven to 430F / 220C / 200C Fan.
  2. Slice your veggies into strips, add to a large mixing bowl and toss with just enough vegetable or olive oil to coat them well. Toss the fajita seasoning through, then scatter on your largest baking tray and place in the oven for 20 minutes.
    2 red or white onions, 2 bell peppers, 4 portobello mushrooms, 3-4 tbsp fajita seasoning
  3. Prepare the smoky ranch by whisking together all of the ingredients in a small bowl. Set aside.
    1/2 cup sour cream, 4 Tbsp mayonnaise, 1 tsp apple cider vinegar, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp dried parsley, 0.5 tsp dried dill, 0.5 tsp smoked paprika, 0.25 tsp dried coriander, salt and pepper
  4. Chop your salad veggies and portion them out into bowls. Add the beans and cheese next to the salad veggies.
    Leave a space for the fajita veggies.
    14 oz canned black beans, 1 large head lettuce, 1.5 cups cherry tomatoes, 1 large ripe avocado, 1 cup grated cheddar cheese
    5. I like to add each component separately next to each other, but you can certainly toss them together if you would prefer.
  5. Once the veggies are charred and tender, remove from the oven. Scoop them into the bowls alongside the salad ingredients. Drizzle the dressing over the top of the bowls, sprinkle with cilantro, add a wedge of lime and serve!
    1 handful cilantro (fresh coriander), 1 lime
Cuisine: Mexican Inspired
Course: Dinner, Salad
Calories: 544kcal, Carbohydrates: 47g, Protein: 20g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 51mg, Sodium: 1489mg, Potassium: 1550mg, Fiber: 17g, Sugar: 14g, Vitamin A: 4075IU, Vitamin C: 113mg, Calcium: 341mg, Iron: 4mg