tempeh fajita bowl
Get the feel of summer with this healthy Tempeh Fajita Bowl. Fragrant rice infused with lemon juice and herbs. The fajita mix is made with crunchy bell peppers, red onion, sweetcorn, and meaty tempeh. All cooked in a smoky rub with a gentle spice and a zesty flavour.
This really is an ideal summer recipe for when the you break into a hot sweat just thinking about turning the oven on.
It's light, nutritious, and the tempeh provides a meaty texture to complete the dish
For similar dishes check out our Chickpea Enchilada recipe.
Have you tried this recipe? Let me know what you think in the comments section below.
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The ingredients in this dish are simple and completely customisable
Tempeh: people seem to be less aware of tempeh than tofu or seitan but its a great alternative to meat. Sliced thinly it has a meaty texture that is quite similar to chicken in traditional fajitas. It is high in fibre, low in calories and high in protein making it an ideal addition to a vegan diet.
Spice Mix: I use a packed fajita spice mix that includes onion, garlic, black pepper, cayenne pepper, and ginger. If you're following a whole foods plant-based diet you can skip the packet mix and head to the homemade fajita seasoning in the recipe tips section below.
Veggies: this is one of the parts of this recipe that is completely customisable. I use vegetables that are more traditionally used in fajitas like bell peppers and red onions. I also add button mushrooms and sweetcorn because they go so well with the tempeh fajita mixture.
Salad: lettuce is used here but you could add any kind of salad - you don't even need to stick to lettuce. You could add tomato, cucumber or grated carrot.
Rice: You can use packet rice here if you want to but if you would rather cook your own rice then I find that adding lime juice and zest to your cooked rice gives it a fresh flavour and its super easy!
You'll need a baking tray to cook the mushrooms in the oven and a frying pan to cook the rest of the food on the stove top.
You can cook the rice on the stove top in a pan but I prefer to use a rice cooker. It's quicker and cooks the rice to perfection every time. I use this rice cooker [clicking this link will take you to the rice cooker I use from Amazon] and love that once the rice is cooked it switches to warm mode and keeps the rice warm until you're ready to serve.
I use store-bought Old El Paso fajita seasoning because I like the taste, it's easy and the packet gives me the perfect amount of spice.
However, if you're looking for a fajita seasoning you can make yourself then I love Lisa's recipe from Downshiftology - you can find it here.
This is a lot, and I mean a lot of food! In the recipe pictures its served in a 20cm serving bowl and that's the amount of food in one serving of this recipe.
If you wanted to include it as part of a meal for more people add tortilla wraps to serve them fajita style and you can double the total servings in the recipe.
For a complimenting sauce check out our creamy avocado sauce.
Tempeh Fajita Bowl
For the fajita bowl
- 130 g tempeh
- 1 pack fajita spice mix I use Old El Paso as it has a smoky flavour without having too much spice
- 200 g button mushrooms
- 100 g sweetcorn
- 3 bell peppers
- 6 garlic cloves
- 1 red onion
- 1 romaine lettuce
For the rice
- 150 g rice
- 1 lime
- Pre-heat the oven to 200c / 395F / Gas 6.
- To prepare the veg thinly slice the red onion and bell peppers, shred the lettuce and finely chop the garlic.
- To prepare the tempeh slice it into thin strips in the same way you would for chicken fajitas.
- In a baking tray add the mushrooms and half the garlic, and cook in the oven for 15 minutes.
- In a pan add the tempeh, red onion, bell peppers, sweetcorn and the rest of the garlic.
- Once the tempeh is turning brown and the vegetables are softened add the fajita spice mix.
- Serve in a bowl with some rice and squeeze over the juice of one lime.