High Protein Fajita Bowl
Nutrition
Calories: 699kcal | Carbohydrates: 71g | Protein: 59g | Fat: 9.8g | Fiber: 30g
Looking for a super easy recipe packed with protein, veggies and fiber? This one covers all the bases, and takes less than 30 minutes to make!
Servings
Ingredients
Seasoned TVP
- 1 1/2 cup TVP Textured Vegetable Protein, I use Bob's Red Mill
- 1 1/2 cup Water
- 2 tbsp Nutritional Yeast
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 2 tbsp Taco Seasoning I used Siete Mild (b/c I'm a little bitch; use more if you're not)
Other Ingredients
- 1 Green Bell Pepper sliced
- 1 Red Bell Pepper sliced
- 1/2 Onion sliced
- 3 cup Baby Bella Mushrooms sliced
- 15 oz Black Beans 1 can
- 1 tbsp Taco Seasoning
- 1 tsp Garlic Powder
- 1/2 cup Vegan Shredded Cheese I use Violife Mexican style shreds
Instructions
- In a low-medium heat skillet, stir the TVP, water, taco seasoning, garlic powder, onion powder and nutritional yeast until well mixed. Cook for 15 - 20 minutes, stirring regularly to avoid burning. You'll know it's done when it has a rice like texture.
- In a separate medium heat skillet, cook the sliced peppers, mushrooms and onions. Season with onion powder and taco seasoning. Throw in the black beans after about 5 minutes, and continue cooking for another 5 minutes or so.
- Split the seasoned TVP between two bowls, and add the cooked veggies and beans on top. Top with vegan shredded cheese.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Fajita Bowl
Did you make this recipe?Mention @proteindeficient.vegan
