skillet turkey chili

Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner — namely, to focus on ground turkey, have a minim…

Right around the time quarantine cookies and tacos became a habit this spring, I also realized that that none of my existing chili recipes exactly fit the bill of what I wanted for dinner — namely, to focus on ground turkey, have a minimized ingredient list, and not take terribly long because it turns out that even with all day, every day at home, I just don’t have enough time to plan ahead for dinner and please don’t try to use reason or psychology to suggest there are other forces at play, okay?

what you'll need (cornbread optional, but not for us)

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Quinoa Sweet Potato Chili

Quinoa Sweet Potato Chili is one of the many ways to enjoy a hearty, meatless chili that is ready under 30 minutes. This is a quick and easy combination that you can even make for lunch or dinner on busy weekdays. It is flavorful, filling and so delici…

Quinoa Sweet Potato Chili is one of the many ways to enjoy a hearty, meatless chili that is ready under 30 minutes. This is a quick and easy combination that you can even make for lunch or dinner on busy weekdays. It is flavorful, filling and so delicious.  Apart from this Vegan Chili with Beans...

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The post Quinoa Sweet Potato Chili appeared first on My Pure Plants.

tangy braised chickpeas

One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way…

One of my most core cooking beliefs, cemented over 15 vegetarian years (that ended shortly before this site began) is that most, or at minimum, half of what we think we like about eating meat has absolutely nothing to do with meat, but the way it’s prepared, from the salt-pepper char on a steak to the layers of flavors in a long braise. It’s this logic that led me to mushroom bourguignon and pate and even pizza beans, where the beans take the place of meat and pasta in a ziti-like dish. And it’s what led me to drop my jaw at the brilliance of Molly Yeh’s 2018 “brisket-braised chickpeas” (cozy braised chickpeas with squash), a brisket-free, vegan dish that uses the flavors you’d put in your favorite brisket braise but with chickpeas and vegetables. My sister had recently gone vegan, and the timing was perfect for our new year meal.

what you'll needcook the onionsadd the mushroomsadd broth

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Easy Rice Bowl

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce. Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them). How to make rice: our favorite methods The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.

Rice bowl

Every time we ask readers what they want, we get a similar answer. Fast and easy dinner recipes! Essentially, you don’t care how basic it is. You just want easy, healthy ideas to get food on the table. So here’s one to file under dinnertime basics: this Easy Rice Bowl! This 30 minute dinner features these easy black beans, a trick to make a bland can of beans taste amazing in 5 minutes. Pair it with rice and colorful veggies. The kicker? A zingy cilantro lime ranch that you’ll want to bathe in. These were so tasty and easy, we knew we had to share (we simply inhaled them).

How to make rice: our favorite methods

The longest lead time on a rice bowl is cooking the rice. So get that started first! You can use any variety of rice you’d like. We like cooking rice on the stovetop, but a pressure cooker also makes quick work of it. You can also make the rice in advance and reheat it before serving (instructions below). Here are our favorite methods for cooking rice:

Easy rice bowl

The star: 5-minute easy black beans!

The best part of this rice bowl, similar to a burrito bowl, is the easy black beans! This is the way to bring big flavor with only a few minutes of cooking. Once you’ve got your rice started, whip up those black beans. Here’s what you need to infuse huge flavor into these beans in no time:

  • Canned black beans: You don’t even have to rinse them! The residual can liquid makes a creamy sauce.
  • Fresh garlic: Minced fresh garlic brings big savory flavor.
  • Cumin: A hint of cumin adds the final flavoring.

Pop them in a pan for just 3 minutes, and you’ll be surprised at the amount of flavor you’ll get. You can use these beans as a component in lots of different meals outside of this rice bowl.

Black beans

How to make a rice bowl

Once you’ve got your rice and your beans: it’s time to make a rice bowl! The vegetable and sauce ideas we’ve provided here are just ideas. This is a free-form concept so anything goes! Here are a few ideas for vegetables and components you can swap to make a rice bowl. This one is like to a burrito bowl, but you can use different flavors and sauces for a different vibe. The main guiding principle: maximize contrasts in color, flavor and texture!

  • Make the rice. See above.
  • Make the protein. You can of course use any type of protein you like: beans, tofu, tempeh, chicken, shrimp: you name it! This bowl would be great with Cilantro Lime Shrimp too.
  • Prepare the veggies. Use lots of colorful raw veggies. Some favorites are avocado and cherry tomatoes. We like to add corn for sweetness and red onion for a savory crunch. Other ideas: bell peppers, leafy greens like spinach or mixed greens, or roasted sweet potatoes,
  • Add the sauce. Top it all off with a healthy sauce to bring it together: ideas below!

5 different sauce variations (with vegan options!)

What makes a rice bowl? The sauce. This rice bowl is covered in a creamy, zingy cilantro lime ranch that takes it over the top! You’ll love this tasty sauce: but we’ve got lots of other options too. If you’re looking for a vegan variation, review the list below:

Cilantro lime sauce

White rice vs. brown rice

Which type of rice is best for a rice bowl? Is it better to eat brown rice? Here’s a little breakdown of the benefits of making either variety for this rice bowl:

  • White rice is quick to cook and takes about 20 minutes total. It’s great when you’re in a time crunch!
  • Brown rice has more vitamins, minerals, and fiber than white rice. 1 cup cooked white rice has 0.6 grams fiber, but 1 cup cooked brown rice has 3.2 grams of fiber, 13% of your daily need. (Source) It’s also less processed so has more nutrients. It does take longer to cook, but use our quick method above to cook it in 35 minutes.

Shortcut: make the rice in advance and reheat it!

Make this rice bowl even quicker by making the rice in advance. Refrigerate it until you’re ready to serve. You may have noticed that when you refrigerate rice, it gets very dry. Here’s a trick for how to reheat rice so that it’s perfectly moist:

  • Place the cold rice in a saucepan on the stovetop.
  • Add a small splash of water.
  • Heat the rice until it’s warmed through: the water will steam and absorb into the rice.
Rice bowl
Components in a rice bowl: rice, protein, veggies and sauce

Black beans nutrition

You can make this rice bowl with a variety of different protein options. But here’s a plug for using black beans! Here’s why black beans are such a plant-based powerhouse (source):

  • Excellent source of protein. 1 cup has 15 grams of protein, about 30% of your daily protein needs.
  • Excellent source of fiber. 1 cup also has 15 grams of fiber, about 50% of your daily intake.
  • Black beans have a lower glycemic index compared to many other high-carbohydrate foods, meaning they cause a smaller rise in blood sugar after a meal. In fact, some studies have even shown beans eaten with rice can reduce a rise in blood sugar vs when people eat rice alone.

This rice bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Rice bowl

Easy Rice Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

This easy rice bowl comes together in a flash! This fast dinner stars black beans and veggies with zingy cilantro lime ranch sauce.


Ingredients

For the black beans*

  • 2 garlic cloves
  • 2 15-ounce cans black beans, drained but not rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Scant 1 teaspoon kosher salt

For the rice bowl


Instructions

  1. Cook the rice, according to How to Cook Rice.
  2. Cook the black beans: Mince the garlic. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds to 1 minute until fragrant but not yet browned. Add the beans (drained but not rinsed), cumin, kosher salt, and several grinds of black pepper. Cook 2 minutes until warmed through. Taste and add additional salt if desired.
  3. Make the Cilantro Lime Sauce (or Chipotle Sauce).
  4. Slice the tomatoes in half. Slice the avocado. Defrost the corn. Thinly slice the red onion.
  5. To serve, place rice in the bowl and top with black beans and vegetables. Drizzle with the sauce and top with torn cilantro.

Notes

*If you’re cooking for 1 or 2, make half this recipe and cook 1 cup dry rice.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican inspired

Keywords: Rice Bowl, Rice Bowls

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Sheet Pan Shrimp Nachos.

These sheet pan shrimp nachos are sponsored by ALDI! It’s no secret! I’m am alllll about the sheet pan nacho. And these quick and easy sheet pan shrimp nachos are going to be a staple on your menu. I promise.  I might dub this summer the summer of the sheet pan nacho for us. Mostly […]

The post Sheet Pan Shrimp Nachos. appeared first on How Sweet Eats.

These sheet pan shrimp nachos are sponsored by ALDI!

It’s no secret! I’m am alllll about the sheet pan nacho.

sheet pan shrimp nachos

And these quick and easy sheet pan shrimp nachos are going to be a staple on your menu. I promise. 

quick pico de gallo

I might dub this summer the summer of the sheet pan nacho for us. Mostly because I have made some incredible combinations for a few small get togethers we’ve had at our house with family… and the nachos have been the first to go. Even some of our family members who don’t eat snacks? They DEVOURED them.

I’m so excited to be partnering with ALDI again today for this post. As we all start to get back into our routines, whether it’s virtual school or going back to school, there is one thing on our minds: quick and easy dinners! 

beans, cheese and produce from ALDI

What does back-to-school look like for you this year? As of right now, we are going back in person but it is such a fluid, unpredictable situation that I’m prepared for that to change at any moment.

2020 is NUTS. 

I know one thing – I want our evenings at home to be calm and predictable, since many mornings and afternoons may not be that way. Getting back to school here, whether it’s in person or online, is going to bring so much routine back into our home and I can.not.wait. It will add more structure to our day and really give us that routine that helps balance everything.

Delicious food will more than help!

shrimp from ALDI

This shrimp nacho version may be our favorite nacho combo to date. Years ago, I made a seafood nacho plate after having it at a restaurant. This was back when everyone was all “cheese and seafood don’t mix” and well, I was there to tell you that it certainly does.

And now, I’m back again with the same!

building sheet pan nachos

Hello, ALDI!

ALDI has been my go-to place for pantry ingredients and staples that I need to make weeknight meals happen seamlessly. They have an incredible selection of affordable produce, meats, seafood and basic items that I use to stock the fridge and freezer. I can always find whatever I’m looking for to get dinner on the table – and fast.

sheet pan shrimp nachos

Even throughout the last six months when we’ve been staying at home, once that 4PM hour rolls around, I want to make something simple and quick in the kitchen. But there are caveats: it has to taste amazing; I want to have all the ingredients on hand and I want it to be a hit for the entire family. I love knowing that ALDI has everything I need in one place – and on top of that, I always find special ingredients that I can’t wait to incorporate into my meals!

sheet pan shrimp nachos

For these nachos, I used the Sea Queen Medium Shrimp which are the PERFECT size for nachos! I also used the Simple Nature Organic Black Beans, the Happy Farms Shredded Sharp Cheddar Cheese and ton of fresh produce, including avocados, tomatoes, lettuce and cilantro. ALDI is loaded with nacho ingredients, so you’ll be able to find your favorites!

sheet pan shrimp nachos

This is what makes my sheet pan nachos incredible these days:

I sprinkle the chips with Happy Farms Shredded Cheese and throw them in the oven. Okay, not big deal right?

BUT THEN! Then, I make a super quick three ingredient queso (really just a cheese sauce) to drizzle all over top. It takes five minutes and is so, so worth it. I’m telling you, it makes the nachos seem very restaurant worthy.

You know how you have a favorite restaurant that has a great nacho appetizer plate? This is that, but at home. You’re making it at home! 

sheet pan shrimp nachos

Nachos at home are such a treat and this is such a perfect family friendly meal. Everyone loves it and you can get it on the table in 30 minutes. Who could say no to these?!

sheet pan shrimp nachos

Sheet Pan Shrimp Nachos

Print

Sheet Pan Shrimp Nachos

These sheet pan nachos are the perfect quick snack or dinner. Topped with a beans, pico de gallo and a quick melty queso, they are dreamy!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 12 ounce bag Sea Queen Medium Shrimp, defrosted and tails removed
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 cup cherry tomatoes, chopped
  • 1 jalapeño pepper, seeded and diced
  • ½ red onion, diced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 1 bag Clancy’s Restaurant Style Tortilla Chips
  • 1 12 ounce bag Happy Farms Shredded Mexican Style Cheese
  • 1 can Simply Nature Organic Black Beans
  • 1 head green leaf lettuce, chopped
  • 1 avocado, sliced or chopped
  • guacamole, for serving
  • sliced jalapeños, for serving
  • lime wedges, for serving

quick queso

  • 1 8 ounce block Happy Farms Monterey Jack Cheese, freshly grated
  • 1 tablespoon flour
  • cup milk

Instructions

  • Preheat the oven to 350 degrees F. Have a 10x15inch sheet pan ready and cover it with foil for easy clean up if you’d like.
  • Toss the shrimp with the chili powder, garlic powder and a pinch of salt and pepper.
  • Make a quick pico de gallo. Combine the tomatoes, jalapeno peppers, onion, cilantro and lime juice. Sprinkle with a pinch of salt and stir.
  • Spread the tortilla chips out on the sheet pan. Sprinkle with the Mexican cheese. Top with the shrimp and the beans, scattering them all over the nachos.
  • Place the pan in the oven for 10 minutes, just to let the cheese melt. Make the quick queso while it’s in the oven - it only takes a few minutes!
  • Remove the sheet pan from the oven and drizzle with the quick queso. Top with the pico de gallo and lettuce. Top with the avocado and spritz of lime. Serve!

quick queso

  • Freshly grate the block on Monterey jack and toss the cheese shreds with the flour. Heat the milk in a saucepan over medium heat until it’s warm and just starts to bubble around the edges. Turn the heat down to low and stir in the cheese. Continuously stir until the cheese is melty. Drizzle it over the nachos and serve!

Favorite way to eat a garden!

The post Sheet Pan Shrimp Nachos. appeared first on How Sweet Eats.

Rich Creamy Vegan Eggplant Parmesan

Eggplant Parmesan is classic Italian comfort food, where roasted eggplant slices are baked in a rich Pomodoro aka tomato sauce topped with mozzarella and Parmesan cheese. So we took the authentic Italian recipe and turn it into an absolutely fanta…

Eggplant Parmesan is classic Italian comfort food, where roasted eggplant slices are baked in a rich Pomodoro aka tomato sauce topped with mozzarella and Parmesan cheese. So we took the authentic Italian recipe and turn it into an absolutely fantastic, rich, and creamy Vegan Eggplant Parmesan. Once you try it, you’ll make it again and again. We...

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The post Rich Creamy Vegan Eggplant Parmesan appeared first on My Pure Plants.

Easy Cannellini Beans

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein. Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner). Ingredients for these easy cannellini beans The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe: 1 can cannellini beans Olive oil Herbes de Provence or Italian seasoning (see below) Chives Salt & pepper Two great seasoning blends (purchased or homemade) There are […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.

Cannellini Beans

Here’s an easy recipe that all cooks should know: 5 minute cannellini beans! It’s a lifesaver for weeknight cooking, or the perfect solution for adding plant-based protein to a meal. You’ll be amazed at the flavor you can coax out of one can of beans in just a few minutes. Throw it together in a skillet with a few spices and it tastes like it’s been simmering all day. Here’s how to make a can of beans into a legit delicious healthy side dish (or dinner).

Ingredients for these easy cannellini beans

The magic of this cannelini beans recipe comes from infusing flavor into a can of beans. Of course, you can cook your own on the stovetop. (Follow the instructions in White Beans on Toast.) But this recipe is designed to be a quick and simple fix for weeknights: where you barely have to think. Here’s what you need for this recipe:

  • 1 can cannellini beans
  • Olive oil
  • Herbes de Provence or Italian seasoning (see below)
  • Chives
  • Salt & pepper
Cannellini Beans

Two great seasoning blends (purchased or homemade)

There are two different seasoning blends that perfectly compliment the buttery, creamy flavor of cannellini beans. One is used in French cuisine, and one in Italian. Both are easy to find at most grocery stores.

  • Herbes de Provence: This blend is a group of herbs that grow in the Provence region in France, like savory, marjoram, rosemary, lavender, and thyme. It adds a herby flavor with a subtle floral nuance that’s incredibly unique. If you can’t find it, use Italian seasoning or try homemade herbes de Provence.
  • Italian Seasoning: Italian seasoning has a similar vibe but it’s made with common Italian herbs. It’s a blend of oregano, basil, thyme, sage and rosemary. It’s easy to find at grocery stores, but you can also make homemade Italian seasoning.
How to make Cannellini Beans

How to make 5-minute cannellini beans

There’s really no technique required to this cannellini beans recipe: it’s all about the flavorings! Here’s what you’ll do:

  • Drain and rinse the canned beans. This is standard for using canned beans in recipes.
  • Heat the olive oil in a skillet.
  • Add the beans and seasonings, and cook about 2 minutes until heated. Fresh chives add big fresh flavor to this recipe and a beautiful bright green color. If you don’t have them on hand, use a pinch of onion powder.

Take one taste and you’ll be amazed by the amount of flavor that can be coaxed out of a simple can of beans and 5 minutes. Take this concept and use it when you’re hangry and need a healthy, protein packed snack or side dish.

Ways to serve this cannellini beans recipe

Another thing we love about this cannellini beans recipe is that it’s incredibly versatile. It works as a side dish, hearty snack or even a healthy plant-based dinner. Here are a few ways to serve it:

Easy cannellini beans recipe

What are cannellini beans, anyway?

Cannellini beans are an Italian white bean that’s oval shaped, with a creamy texture and mild flavor. They’re one of the easiest white beans to find canned at the grocery, along with Great Northern beans. What’s the difference between cannellini and Great Northern beans? Cannellini are larger, with a creamier color; Great Northern are smaller and whiter.

Not sure how to say cannellini? Say Can-a-leen-ee.

Why to eat more beans

Beans are one of the best foods you can eat: especially if you eat a vegetarian or vegan diet! They’re full of plant-based protein, very shelf stable, and easy to make in delicious recipes. And…there are lots more reasons! Here’s why to eat more beans (per the bean cookbook Cool Beans that we reviewed here):

  • They’re the cheapest source of protein in the world. They’re the only food that’s both categorized as a protein and vegetable by the USDA.
  • They’ve may help you live longer: the list of health benefits if beans is long: they’re nutrient-dense, rich in cancer fighting antioxidants and hearty-healthy fiber. Guess the common element in Blue Zone diet countries where people live the longest in the world? They all eat 1 cup of beans per day.
  • They’re planet-friendly. Beans may be key to feeding the Earth’s growing population: they take less of a toll on the climate than animal proteins.
Cannellini Beans

This recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Cannellini Beans

Easy Cannellini Beans


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 2 minutes
  • Total Time: 5 minutes
  • Yield: 3 to 4 as a side
  • Diet: Vegan

Description

Make cannellini beans into a tasty side dish with this easy recipe! It’s packed with Mediterranean flavor and plant-based protein.


Ingredients


Instructions

  1. Drain and rinse the beans.
  2. Heat the olive oil over medium-low heat in a small skillet. Add the beans, Herbes de Provence or Italian seasoning, chives or onion powder, salt, and fresh ground pepper. Heat until just warm, about 2 minutes. 

Notes

 

  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cannellini beans, Cannellini beans recipe

More bean recipes

Beans are one of our favorite ingredients to use in recipes! Here are a few more ways to use beans in your home cooking:

  • Spanish Rice and Beans Brings big flavor to humble ingredients! It’s a tasty vegan and vegetarian main dish or easy side dish.
  • Homemade Refried Beans The texture and flavor are WAY better than canned: plus they’re healthier too (and plant based).
  • Black Beans and Rice This classic Latin-style side dish is perfect with tacos or as a lunch idea.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Copycat Chipotle Veggie Burrito with Fajita Veggies

Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… We rolled up EIGHT Chipotle-inspired ingredients to make an epic Meatless Burrit…

Do you fancy making a quick and delicious Veggie Burrito inspired by Chipotle? It is loaded with Black Beans, Cilantro Lime Rice, Fajita Veggies, and more… We rolled up EIGHT Chipotle-inspired ingredients to make an epic Meatless Burrito at home. Are you excited too?  It is time for Fajita Fiesta! Have you seen our homemade Chipotle Veggie...

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The post Copycat Chipotle Veggie Burrito with Fajita Veggies appeared first on My Pure Plants.

Best Vegan Fajitas

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep. There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book! Ingredients in vegan fajitas: sheet pan veggies What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.

Vegan Fajitas

There’s no such thing as too many easy dinner ideas. So let us present our new favorite: these incredible vegan fajitas! Everyone loves this meal, even meat eaters. It’s a great way to make a fun healthy dinner where no one notices there’s no meat! Roast up lots of veggies on a sheet pan with spices, and serve with refried beans and “guac-ish”. The recipe comes right from Talia Pollack’s Party in Your Plants cookbook: and it’s truly a plant party. Here’s what to do, and more about this delicious plant based book!

Ingredients in vegan fajitas: sheet pan veggies

What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically sheet pan fajitas! Throw a mix of veggies onto a sheet pan, mix with fajita spices, and bake! It’s so simple and it’s easy to customize. You can use any veggies you like, and even try it with our fajita seasoning (throw the veg in a bowl with olive oil and eye-ball it). This combo of fajita veggies is fantastic though: it’s got just the right elements to make a tasty healthy dinner. Here’s what you’ll need:

  • Onion: use white, yellow or red!
  • Bell peppers: any color! We like a mix of green, orange and red
  • Cauliflower
  • Portobello mushroom
  • Olive oil
  • Chili powder
  • Cumin
  • Smoked paprika: if you can find it, this gives a nice subtle smokiness (you can use it in lots of recipes)
  • Garlic powder
  • Onion powder
How to make vegan fajitas

Guac-ish: a fast guacamole!

One of our favorite parts of this vegan fajitas recipe is a concept Talia uses called “guac-ish.” She’s a witty writer and podcast personality, and guac-ish is a great example of the way she infuses fun into everything she touches. It’s simply a fast guacamole recipe that takes just 5 minutes: and I think this will be our new go to! Here’s how to make guac-ish, the fastest guacamole recipe you’ll make:

  • Pit 2 avocados (here’s how to do it safely). Scoop out the flesh into a bowl.
  • Mash them with a fork.
  • Add the juice of 1 lime and chopped cilantro to taste. Yes, that’s really all you need to do! It makes the perfect topping for vegan fajitas and tacos. Consider us sold!
Vegan refried beans

Round it out with refried beans (or other protein)

When you’re making vegan fajitas, you have to think about plant-based protein. How are you going to add protein sources to make it a filling meal? This recipe uses refried beans as the basis for the fajitas: and this worked for our family! It was just enough protein to keep us full. The recipe in the book also lists a tofu and tempeh recipe you can use in addition to the beans: so feel free to add that if you think your family will need it.

Here’s what you can use for the refried beans component:

  • Canned refried beans is best for quick weeknights! Simply warm them on the stove. Sometimes we also add a few pinches of cumin or chili powder to amp the spices: just add to taste!
  • Homemade refried beans are great if you have time to whip them up: and you might be able to fit it in while the veggies roast. Try our homemade refried beans or refried black beans.
Vegetarian fajitas

How to warm tortillas

You can make all the components for these vegan fajitas, but they won’t be next-level unless you warm your tortillas. Yes, there’s nothing worse than a stiff, cold tortilla with fajitas! You can warm tortillas in the oven or on the stovetop. Here’s how to warm tortillas:

  • On the stove: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. This is our preferred method!
  • In the oven: Preheat an oven to 350 degrees Farenheit. Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place it in the oven for about 15 to 20 minutes. You can place the tortillas directly on the grate or on a baking sheet.

About the book: Party in Your Plants

If you’re looking for a plant based cookbook, Party in Your Plants is a fantastic resource for making eating your vegetables fun. Talia is a hilarious guide to vegan eating, and the book has 100 deliciously enticing vegan recipes (like these vegetable fajitas!). It’s got down to earth with chapter headings like, “What to Make When you Feel Anxious About Protein” and “When You Worked All Day But Still Need to Cook Yourself a Quick Dinner Because Life Sucks Sometimes.”

This book makes eating plant based irresistible and full of joy…which is the best way to motivate yourself to do it. Hats off, Talia, on an incredible book! (PS hear us in an interview on Talia’s podcast.)

Party in my plants

More vegan Mexican recipes

Love these vegan fajitas? Here are a few more vegetarian and vegan Mexican recipes to try that make for veggie-filled healthy dinner ideas:

  • Vegan Burrito The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
  • Vegan Enchiladas Over the top delicious! Stuffed with black beans and guacamole, they’re doused in a zesty homemade red enchilada sauce.
  • Crispy Avocado Tacos Destined to be your new favorite! With crunchy breading, the avocado fries have the vibe of a fish taco but are totally plant based.
  • Simple Guacamole The best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.

This vegan fajitas recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan Fajitas

Best Vegan Fajitas (on a Sheet Pan!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.


Ingredients

For the sheet pan fajita veggies

  • 1 white onion
  • 2 bell peppers
  • 1 head cauliflower
  • 1 portobello mushroom
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

For serving


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.
  3. Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
  4. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.
  5. Heat the refried beans in a small sauce pan.
  6. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  7. To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Mexican

Keywords: Vegan Fajitas

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