Fajita seasoned portobello mushrooms, bell peppers, and onions are pan seared until tender and charred, then piled high over creamy dairy free polenta to build these perfectly balanced and completely plant based Vegan Fajita Bowls. Black beans and avocado round out the nutrient profile, while a splash of the classics – lime and cilantro – complete the ultimate plant forward TexMex bowl.
We try to eat at least one completely vegan dinner each week, and while it can be a hassle to make that happen in the winter, plentiful summer produce makes the undertaking both easy and delicious.
When we’re sick of salads…j/k, I’m never sick of salad. When my husband tires of salads, I turn to our favorite flexitarian genre: Tex-Mex. The flavors and ingredients are ripe for plant based experimentation, and this vegan fajita bowl was born out of one such adventure. Lacking tortillas but with plenty of cornmeal on hand, I piled fajita-seasoned veggies over dairy free polenta and we tucked into these bowls of plant based bliss.
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