15 Tasty Low Carb Vegan Fajita Bowls Recipes

Fajita bowls offer the perfect combination of healthy ingredients in a customizable, one-bowl meal. Whether you’re looking for a quick lunch, a satisfying dinner, or a meal prep option, fajita bowls are a versatile choice that can be tailored to fit various dietary preferences. The beauty of these Low Carb Vegan Fajita Bowls Recipes is their ability to incorporate a variety of flavors and textures—from savory sautéed peppers and onions to creamy avocado, zesty lime, and protein-packed plant-based alternatives like tofu or tempeh. The result is a delicious, filling, and nutritionally balanced meal that satisfies both your taste buds and your dietary goals.

Low-carb and vegan diets are both popular choices for those seeking healthier lifestyles. A low-carb diet focuses on reducing the intake of carbohydrates while increasing protein and healthy fats, which can help with weight management and improve overall health. A vegan diet, on the other hand, eliminates all animal products, focusing on plant-based foods for nourishment. Both approaches emphasize nutrient-dense meals that support energy, vitality, and sustainability.

Low Carb Vegan Fajita Bowls Recipes

1. Classic Veggie Fajita Bowl

The Classic Veggie Fajita Bowl is a simple yet flavorful dish packed with vibrant sautéed bell peppers, onions, and crispy tempeh, all served over a bed of cauliflower rice. This dish is perfect for those following a low-carb, vegan lifestyle, offering a delightful combination of textures and spices.

Ingredients:

• 1 cup cauliflower rice (or riced cauliflower)
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper (red, green, or yellow), thinly sliced
• 1 medium onion, thinly sliced
• 1 block tempeh, sliced into strips
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• Fresh cilantro for garnish (optional)
• Avocado slices (optional)

Instructions:

1. Prepare the cauliflower rice: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until tender. Set aside.
2. Sauté the veggies: In the same pan, add a little more oil if necessary. Add the sliced bell peppers and onions, and sauté for 5-7 minutes until softened and slightly caramelized.
3. Cook the tempeh: In a separate pan, heat a small amount of oil over medium heat. Add the sliced tempeh strips and cook for 5-6 minutes until crispy and golden on both sides.
4. Season everything: Sprinkle the chili powder, cumin, garlic powder, paprika, salt, and pepper over the sautéed veggies and tempeh. Stir everything together to coat the ingredients evenly.
5. Assemble the bowl: Serve the cauliflower rice in a bowl, then top with the sautéed fajita veggies and tempeh. Garnish with fresh cilantro, avocado slices, and a squeeze of lime juice for extra flavor.
6. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 280
• Protein: 20g
• Carbohydrates: 16g
• Fiber: 8g
• Fat: 18g
• Sugars: 5g
• Sodium: 500mg

2. Spicy Tofu Fajita Bowl

The Spicy Tofu Fajita Bowl is a flavorful, protein-packed dish that features crispy, marinated tofu paired with sautéed fajita veggies like bell peppers and onions. With the perfect balance of spice and zest, this dish is a great low-carb, vegan option that satisfies your cravings for bold flavors and hearty textures.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp soy sauce (or tamari for gluten-free option)
• 1 tbsp lime juice
• 1 tbsp hot sauce (adjust to taste)
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for extra spice)
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/2 cup cauliflower rice (or more if desired)
• Fresh cilantro for garnish
• Lime wedges for serving
• Avocado slices (optional)

Instructions:

1. Prepare the tofu: Press the tofu to remove excess moisture, then cut it into cubes. In a bowl, combine soy sauce, lime juice, hot sauce, chili powder, smoked paprika, cumin, cayenne pepper, black pepper, garlic powder, and salt. Add the tofu cubes and toss them gently to coat in the marinade. Let it sit for 10-15 minutes to absorb the flavors.
2. Cook the cauliflower rice: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until tender. Set aside.
3. Sauté the veggies: In the same pan, add a little more oil if necessary. Add the bell peppers and onions, cooking for 5-7 minutes until they are softened and slightly caramelized.
4. Cook the tofu: In a separate pan, heat a small amount of oil over medium-high heat. Add the marinated tofu and cook for 7-8 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
5. Assemble the bowl: Serve the cauliflower rice as the base, then top with the sautéed fajita veggies and crispy tofu. Garnish with fresh cilantro and avocado slices. Serve with lime wedges on the side for extra zest.
6. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 320
• Protein: 22g
• Carbohydrates: 18g
• Fiber: 7g
• Fat: 22g
• Sugars: 4g
• Sodium: 600mg

3. Mushroom & Avocado Fajita Bowl

The Mushroom & Avocado Fajita Bowl is a savory, earthy dish that pairs roasted mushrooms with crispy fajita veggies, creating a satisfying, plant-based meal. The creamy avocado adds a rich texture and a burst of freshness, making this low-carb, vegan bowl a delicious and nutritious option for any meal.

Ingredients:

• 1 cup mushrooms (cremini or white), sliced
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1/2 avocado, sliced
• 1/2 cup cauliflower rice (or more if desired)
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salsa or hot sauce (optional)

Instructions:

1. Prepare the cauliflower rice: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until tender. Set aside.
2. Roast the mushrooms: Preheat the oven to 400°F (200°C). Place the sliced mushrooms on a baking sheet and drizzle with a bit of olive oil. Season with salt, pepper, and half of the chili powder. Roast in the oven for 10-12 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.
3. Sauté the veggies: While the mushrooms are roasting, heat a small amount of oil in a skillet over medium heat. Add the bell pepper and onion slices, then sauté for 5-7 minutes until the veggies are softened and slightly caramelized. Sprinkle with the remaining chili powder, cumin, garlic powder, paprika, salt, and pepper.
4. Assemble the bowl: Serve the cauliflower rice as the base, then top with the roasted mushrooms and sautéed fajita veggies. Add the avocado slices on top and drizzle with lime juice. Garnish with fresh cilantro and salsa or hot sauce for an extra kick if desired.
5. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 250
• Protein: 6g
• Carbohydrates: 18g
• Fiber: 10g
• Fat: 18g
• Sugars: 5g
• Sodium: 400mg

4. Cauliflower Steak Fajita Bowl

The Cauliflower Steak Fajita Bowl is a hearty and satisfying low-carb, vegan meal that features thick, roasted cauliflower steaks as the main protein-packed ingredient. Paired with sautéed fajita vegetables and topped with a zesty lime dressing, this bowl is a delightful combination of smoky, savory flavors and vibrant textures.

Ingredients:

• 1 medium head of cauliflower, cut into 2-3 thick “steaks”
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• 1/2 cup cauliflower rice (or more if desired)
• Fresh cilantro for garnish
• Avocado slices (optional)
• Salsa or hot sauce (optional)

Instructions:

1. Prepare the cauliflower steaks: Preheat the oven to 400°F (200°C). Slice the cauliflower into 2-3 thick “steaks.” Drizzle them with 1 tbsp olive oil and sprinkle with salt, pepper, chili powder, cumin, paprika, and garlic powder. Roast the cauliflower steaks on a baking sheet for 20-25 minutes, flipping halfway through, until golden brown and tender.
2. Sauté the fajita veggies: While the cauliflower is roasting, heat 1 tbsp of olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and sauté for 5-7 minutes until softened and slightly caramelized. Season with a pinch of salt, pepper, and any leftover chili powder or spices.
3. Prepare the cauliflower rice: In a separate pan, heat a little oil and sauté the cauliflower rice for 3-5 minutes until tender. Set aside.
4. Assemble the bowl: Start with a base of cauliflower rice, then top with the roasted cauliflower steaks. Add the sautéed fajita vegetables on top and drizzle with lime juice. Garnish with fresh cilantro, avocado slices, and salsa or hot sauce if desired.
5. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 280
• Protein: 6g
• Carbohydrates: 20g
• Fiber: 9g
• Fat: 20g
• Sugars: 6g
• Sodium: 450mg

5. Tempeh and Zucchini Fajita Bowl

The Tempeh and Zucchini Fajita Bowl is a delicious low-carb, vegan meal that combines protein-packed tempeh with tender zucchini and colorful fajita veggies. With a mix of savory spices and a refreshing squeeze of lime, this bowl is both filling and flavorful, offering a perfect balance of textures and vibrant flavors.

Ingredients:

• 1 block tempeh, sliced into strips
• 1 medium zucchini, sliced into half-moons
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp olive oil (or preferred cooking oil)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• 1/2 cup cauliflower rice (or more if desired)
• Fresh cilantro for garnish
• Avocado slices (optional)
• Salsa or hot sauce (optional)

Instructions:

1. Prepare the cauliflower rice: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the cauliflower rice and sauté for 3-5 minutes until tender. Set aside.
2. Cook the tempeh: In a separate pan, heat a little more oil over medium-high heat. Add the tempeh strips and cook for 5-6 minutes, turning occasionally, until crispy and golden brown on both sides.
3. Sauté the veggies: In the same pan as the tempeh (or a separate pan), heat a bit of oil and add the sliced bell pepper, onion, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender and lightly browned. Season with chili powder, cumin, garlic powder, paprika, salt, and pepper.
4. Assemble the bowl: Serve the cauliflower rice as the base, then top with the crispy tempeh and sautéed fajita veggies. Drizzle with lime juice, and garnish with fresh cilantro and avocado slices for extra flavor. Optionally, add salsa or hot sauce for an additional kick.
5. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 310
• Protein: 20g
• Carbohydrates: 18g
• Fiber: 8g
• Fat: 20g
• Sugars: 5g
• Sodium: 550mg

6. Grilled Seitan Fajita Bowl

The Grilled Seitan Fajita Bowl is a savory, plant-based dish featuring seitan as the main protein source, which is grilled to perfection with a blend of fajita spices. Combined with sautéed bell peppers, onions, and cauliflower rice, this low-carb, vegan bowl is full of flavor, texture, and is sure to satisfy your craving for a hearty, protein-packed meal.

Ingredients:

• 1 block of seitan, sliced into strips
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• 1/2 cup cauliflower rice (or more if desired)
• Fresh cilantro for garnish
• Avocado slices (optional)
• Salsa or hot sauce (optional)

Instructions:

1. Prepare the seitan: Preheat a grill or grill pan over medium heat. In a bowl, toss the seitan strips with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Grill the seitan for 5-7 minutes, turning occasionally, until it develops grill marks and becomes crispy on the edges.
2. Sauté the veggies: While the seitan is grilling, heat a small amount of oil in a pan over medium heat. Add the bell pepper and onion and sauté for 5-7 minutes, or until softened and lightly browned. Season with additional chili powder, cumin, and salt to taste.
3. Prepare the cauliflower rice: In a separate pan, sauté the cauliflower rice over medium heat with a bit of oil for 3-5 minutes, until tender. Set aside.
4. Assemble the bowl: Start with a base of cauliflower rice, then top with the grilled seitan and sautéed fajita veggies. Drizzle with fresh lime juice, and garnish with cilantro and avocado slices. For an extra kick, add salsa or hot sauce if desired.
5. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 290
• Protein: 26g
• Carbohydrates: 18g
• Fiber: 7g
• Fat: 15g
• Sugars: 5g
• Sodium: 700mg

7. Spaghetti Squash Fajita Bowl

The Spaghetti Squash Fajita Bowl is a light and flavorful low-carb, vegan dish that replaces traditional grains with roasted spaghetti squash. The spaghetti squash provides a tender, slightly sweet base that pairs perfectly with sautéed fajita veggies and smoky seasonings. Topped with fresh avocado and a squeeze of lime, this bowl offers a satisfying and nutritious twist on a classic fajita meal.

Ingredients:

• 1 small spaghetti squash
• 1 tbsp olive oil (or preferred cooking oil)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• Fresh cilantro for garnish
• 1/2 avocado, sliced
• Salsa or hot sauce (optional)

Instructions:

1. Roast the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with 1 tbsp of olive oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once roasted, use a fork to scrape the inside and create spaghetti-like strands. Set aside.
2. Sauté the fajita veggies: While the spaghetti squash is roasting, heat 1 tbsp of olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and sauté for 5-7 minutes, until softened and lightly browned. Season with chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper.
3. Assemble the bowl: Fluff the roasted spaghetti squash with a fork to separate the strands and serve as the base of your bowl. Top with the sautéed fajita veggies, and drizzle with fresh lime juice. Garnish with cilantro and avocado slices. For extra heat, add salsa or hot sauce.
4. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 220
• Protein: 4g
• Carbohydrates: 20g
• Fiber: 7g
• Fat: 15g
• Sugars: 7g
• Sodium: 350mg

8. Cabbage & Bell Pepper Fajita Bowl

The Cabbage & Bell Pepper Fajita Bowl is a colorful and crunchy low-carb, vegan dish that combines crisp cabbage with tender, sautéed bell peppers. The addition of fajita spices creates a flavorful, smoky base, while fresh lime juice and cilantro add brightness to the dish. This bowl is a great alternative to traditional fajitas, offering a healthy and satisfying meal with plenty of texture and flavor.

Ingredients:

• 2 cups shredded cabbage (green or purple)
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp olive oil (or preferred cooking oil)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• Fresh cilantro for garnish
• 1/2 avocado, sliced
• Salsa or hot sauce (optional)

Instructions:

1. Sauté the veggies: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion and sauté for 5-7 minutes, or until softened and lightly browned. Add the shredded cabbage and continue to sauté for another 5-6 minutes, until the cabbage wilts and becomes tender. Season with chili powder, cumin, garlic powder, smoked paprika, black pepper, and salt.
2. Finish the dish: Drizzle the sautéed cabbage and peppers with lime juice for a fresh, zesty kick.
3. Assemble the bowl: Serve the sautéed cabbage and bell pepper mixture as the base of your bowl. Top with fresh cilantro and avocado slices for added richness. Optionally, add salsa or hot sauce for extra flavor and heat.
4. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 170
• Protein: 3g
• Carbohydrates: 14g
• Fiber: 8g
• Fat: 12g
• Sugars: 6g
• Sodium: 450mg

9. Avocado & Black Bean Fajita Bowl

The Avocado & Black Bean Fajita Bowl is a vibrant, low-carb, vegan dish that combines the creamy richness of avocado with the hearty texture of black beans, all topped with sautéed fajita veggies. The black beans provide a satisfying source of protein and fiber, while the fajita spices add bold flavor. This refreshing, nutrient-dense bowl is perfect for a quick, fulfilling meal.

Ingredients:

• 1 can black beans (or 1 ½ cups cooked black beans), drained and rinsed
• 1 ripe avocado, sliced
• 1 bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 1 tbsp olive oil (or preferred cooking oil)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salsa or hot sauce (optional)

Instructions:

1. Sauté the fajita veggies: Heat 1 tbsp olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and sauté for 5-7 minutes, or until softened and slightly caramelized. Season with chili powder, cumin, garlic powder, smoked paprika, black pepper, and salt. Remove from heat once the veggies are tender.
2. Warm the black beans: In a small pot, heat the black beans over low heat for 2-3 minutes until warmed through. Season with a pinch of salt and pepper if desired.
3. Assemble the bowl: Start with a base of warm black beans in the bowl. Top with the sautéed fajita veggies and slices of avocado. Drizzle with fresh lime juice and garnish with cilantro. For extra heat, add salsa or hot sauce if desired.
4. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 350
• Protein: 10g
• Carbohydrates: 38g
• Fiber: 15g
• Fat: 22g
• Sugars: 6g
• Sodium: 520mg

10. Fajita Bowl with Zesty Guacamole

The Fajita Bowl with Zesty Guacamole is a flavorful low-carb, vegan dish that combines sautéed fajita vegetables with the creamy, tangy goodness of guacamole. The addition of fresh lime juice, cilantro, and spices in the guacamole gives it a zesty kick, making this bowl even more exciting. This meal is both refreshing and satisfying, packed with flavor, healthy fats, and plant-based protein.

Ingredients:

• For the fajita bowl:
  • 1 bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 tbsp olive oil (or preferred cooking oil)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1/2 cup cauliflower rice (or more if desired)
• For the zesty guacamole:
  • 1 ripe avocado
  • 1 small lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • 1 small tomato, finely diced
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • Salt and pepper, to taste

Instructions:

1. Prepare the fajita veggies: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced bell pepper and onion, and sauté for 5-7 minutes, or until the vegetables are softened and lightly browned. Season with chili powder, cumin, garlic powder, smoked paprika, black pepper, and salt. Set aside.
2. Prepare the cauliflower rice: While the veggies cook, heat another pan over medium heat and sauté the cauliflower rice in a bit of oil for 3-4 minutes, until tender. Set aside.
3. Make the guacamole: In a medium bowl, mash the ripe avocado with a fork. Add lime juice, cilantro, diced tomato, garlic powder, chili powder, salt, and pepper. Mix until smooth but still slightly chunky for texture.
4. Assemble the bowl: Start with a base of cauliflower rice. Top with the sautéed fajita veggies and a generous scoop of the zesty guacamole.
5. Serve and enjoy!

Nutritional Information (per serving):

• Calories: 290
• Protein: 4g
• Carbohydrates: 19g
• Fiber: 10g
• Fat: 22g
• Sugars: 6g
• Sodium: 560mg

FAQ

Are these fajita bowls gluten-free?

Yes, all the recipes in this collection are naturally gluten-free since they do not contain any wheat-based ingredients. However, if you’re using packaged products, make sure they are labeled gluten-free to ensure there’s no cross-contamination.

Can I prepare the fajita bowls ahead of time?

Yes, you can prepare many of the components ahead of time. The sautéed veggies, guacamole, and cauliflower rice can be made in advance and stored in the refrigerator for a few days. Just assemble the bowl when you’re ready to eat!

Can I substitute cauliflower rice with another low-carb option?

Absolutely! You can substitute cauliflower rice with other low-carb alternatives like zucchini noodles, shredded cabbage, or spiralized cucumber for a refreshing twist.

Are these recipes suitable for meal prep?

Yes, these low-carb vegan fajita bowls are great for meal prepping. Prepare the ingredients in advance and store them in airtight containers for quick and easy meals throughout the week. Just reheat and assemble when you’re ready to enjoy.