A different way to enjoy your fajitas is in a bowl! Serve with your favourite toppings and invite your friends.

prep time 5 mins total time 30 mins serves 4


  • 1 red onion

  • 2 cloves of garlic

  • 1 red chilli

  • 1 red pepper

  • 1 yellow pepper

  • 2 tsp paprika

  • 1 tsp cumin

  • 1/2 tsp chilli powder

  • Vegan meat alternative (see notes below for more info)

serving options

  • Rice or quinoa

  • Avocado

  • Salsa

  • Coriander

  • Lime

  • Coconut yoghurt

  • Vegan cheese



  1. Put your rice or quinoa on to cook.

  2. Thinly slice the garlic cloves and the chilli, and chop the onion lengthways into strips.

  3. Add some oil to the pan and warm up over medium to high heat.

  4. Add the onions and stir fry until soft. Then add in the garlic and chilli and continue to cook for a couple more minutes.

  5. Meanwhile, chop the peppers into strips lengthways.

  6. Next add the spices and a splash of water and fry for a couple of minutes, stirring everything together.

  7. Turn the pan up to high heat and add in the peppers and vegan meat alternative, stirring everything together to mix.

  8. While that’s cooking away, prepare everything you’re serving the fajita bowl with (you can do this before you start cooking if you have time). Slice your avocado, chop some coriander and check on your rice or quinoa.

  9. When everything is softened, fragrant and hot, remove from the heat and add to a bowl on top of your rice/quinoa.

  10. Now time for the toppings! As this is like an open fajita, serve with whatever you often enjoy inside a fajita wrap. I went for some avocado, salsa, coriander and lime, but a dollop of coconut yoghurt or a sprinkle of vegan cheese would also have been delish!


  • I used 280g of Oumph! Kebab Spiced which I got from Tesco in the UK. It’s one of my favourite meat alternatives, and works perfectly in a fajita recipe. However, for the fajitas you can use whatever vegan meat alternative you can get your hands on. If you don’t have access to any vegan ‘meat’, then you could also use a block of tofu, tempeh, or a tin of beans. Or just bulk the recipe out with other vegetables such as mushrooms or courgettes. There are so many options for recipes like this, so get creative!