Fajita Salad Bowls

13 35 463
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Fajita Salad Bowls
Health Highlights


1 cup Quinoa, cooked
1 cup Baby spinach
1/2 medium pepper(s) Red bell pepper (sliced)
1/2 medium Red onion (sliced)
1/2 medium Zucchini (sliced)
1/4 squash Delicata squash (sliced)
1 avocado(s) Avocado
2 tbsp Cilantro (coriander) (chopped)
2 tbsp Red onion (finely diced, optional)
1 dash Red pepper flakes (optional)
1 cup Black beans, canned (drained, rinsed)
1 small Tomato (chopped)
1/2 whole lemon(s) Lemon juice


1. Heat oven 425 F.

2. Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.

3. Make guacamole by combining avocado, cilantro, red onion, red pepper flakes, salt and pepper, smashing with a fork as you go.

4. Arrange quinoa, spinach and roasted vegetables in bowls. Top with black beans, chopped tomatoes and guacamole and spritz with a little lime or lemon juice.

Serve and enjoy!



are a very important source of plant-based protein and are high in fiber which makes them great for digestion

Nutrition Facts

Per Portion

Calories 463
Calories from fat 164
Calories from saturated fat 23.0
Total Fat 18.3 g
Saturated Fat 2.6 g
Trans Fat 0
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 10.4 g
Cholesterol 0
Sodium 494 mg
Potassium 1981 mg
Total Carbohydrate 68 g
Dietary Fiber 21.5 g
Sugars 10.8 g
Protein 17.3 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.7
Vegetables 6.1

Energy sources