This plant-based fajita bowl is loaded with tons of healthy veggies, black bean pasta, and an amazing cilantro and avocado cream to top it all off!
Prep Time25minutes
Cook Time20minutes
Total Time45minutes
Servings4
Ingredients
Avocado Cream
1/2Avocado(1/2 cup)
1ContainerPlain Forager Cashewgurt(or 1/2 cup other plain yogurt)
1CupFresh Cilantro, Loosely Packed
1/2TspGarlic Powder
1/2TspOnion Powder
1/4TspPaprika
3/4TbspLime juice
Salt(if desired)
Pasta
2CupsBlack Bean Pasta(or other pasta of choice)
Water
Fajitas
1Green Bell Pepper
1/2Small Red Onion
2Zucchini
20Cherry Tomatoes
1/2 CupCorn, Canned
1TspCumin
1/4TspPaprika
1/4TspCayenne
Salt(if desired)
Instructions
Prepare black bean pasta per instructions on packaging.
Meanwhile, put all avocado cream ingredients in a blender and blend until smooth. Set aside.
Cut bell pepper and onion into thin strips. Cut Zucchini into 1/2" thick round slices, then cut each one down the middle so that they are half-circles.
Heat a large skillet on medium-high heat and add all fajita ingredients. Stir fry until vegetables are tender and slightly charred.
Fill 4 bowls with black bean pasta and fajitas. Then top with avocado cream and serve!
Notes
If your looking for even more protein try adding shredded chicken, edamame, or tofu.