We’re back with another episode of my #EverydayInspiralized video cooking series, and this time around, we’re making my Vegan Spiralized Fajitas Bowls.
Seriously, it’s tough to ever think about slicing a bell pepper or onion again, after the Inspiralizer – and this video shows exactly why. You can effortlessly slice onions and bell peppers with the Inspiralizer.
This is a meal I make when I’m craving Mexican, but I don’t want to order in, go out to dinner, or fall off my healthy track. It’s vegan, gluten-free, filling, colorful, and flavorful. While this recipe is vegan, if you want something heartier, any typical fajita meat works (think steak, chicken, shrimp, etc.)
And don’t be put off by the refried beans: they’re SO good! I buy Amy’s Organics low-sodium vegan refried beans and honestly, I put them in everything – I mix them in with quinoa, I add them to wraps, use them as a spread on sandwiches and of course, use them in bowl meals like this one!
Watch this week’s episode of #EverydayInspiralized and subscribe so you never miss a video:
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
#EverydayInspiralized: Vegan Spiralized Fajita Bowls
- For the fajita seasoning:
- 1/4 tsp cayenne pepper
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/2 tsp salt
- 1/4 tsp oregano
- For the fajitas:
- 1 tablespoon extra virgin olive oil
- 2 red bell peppers Blade A, noodles trimmed
- 1 green bell pepper Blade A, noodles trimmed
- 1 white onion Blade A, noodles trimmed
- salt and pepper to taste
- 1 tablespoon tomato paste
- 1/4 cup vegetable broth
- 1 cup vegetarian refried beans I used Amy’s
- 1 avocado peeled, pitted, and sliced
- chopped cilantro to garnish
- Mix together all of the ingredients for the fajita seasoning in a small bowl and set aside.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the peppers and onions. Season with salt and pepper and cook for 5 minutes or until they soften slightly. Then, add in the tomato paste and stir constantly until paste coats the vegetables. Add in the fajita seasoning and toss again to coat the vegetables. Add in the vegetable broth and let cook for 5 minutes more until the vegetables soften and the moisture makes a sauce.
- While the vegetables cook, place a small pot over medium-high heat and add in the refried beans. Cook the beans, stirring occasionally, until heated through.
- Divide the fajitas into plates and top with refried beans and avocado. Garnish with cilantro.