Sheetpan Fajita Bowls with Avocado Crema (Vegan)
Fresh, vibrant and delicious these Sheetpan Fajita Bowls with Avocado Crema are easy to make and are great for meal prep. They are high in protein and fibre and are naturally plant-based and gluten-free wit tons of flavour.
I love traybake aka sheetpan meals and this Mexican fajita-inspired recipe is a new favourite. It’s packed with flavour thanks to a simple homemade fajita spice blend, and it’s got lots of fruits, veggies and other plant-based goodness. Plus, it’s high in fibre and protein so will keep you fill and nourish you from the inside out. There are a few components all of which come together in 30 minutes or less, and leftovers tastes even better the next day (you can enjoy them cold or warm back up).
Why will I love this meal?
This bowl is amazing:
- Vibrant, tasty and packed with nourishing ingredients
- Spiced and saucy
- Creamy and smooth
- With tortilla chips for crunch
- Packed with gut healthy ingredients
- Loaded with healthy fats (avocado and olive oil)
- With lots of fibre
- High in protein with black beans
- Naturally plant-based, egg-free and dairy-free
- Also gluten-free and nut-free
- Easy to make in a few steps
- Everyone will love this
- The oven does most of the work
- Relies of wholesome staple foods
- I used frozen veggies to make it easier
- Loaded with different plant points
- 19 different plant points (including herbs and spices)
- Leftovers taste amazing the next day
- Delicious warm or cold
If you already love the sound of this meal, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
To prepare the spice blend:
- Hot smoked paprika
- Ground cumin
- Dried oregano
- Garlic granules
- Chilli flakes
- Cinnamon
For the traybake:
- Sweet potato: the cubes of frozen sweet potato from Pack’d are ideal here as they are so easy to use and you don’t need to chop them up. Plus the range is organic and such high quality, which I love.
- Sweetcorn: I use the Pack’d frozen sweetcorn which charrs up beautifully in the oven. Or, use fresh corn chopped from the cob or a tin or corn, drained and patted dry.
- Red pepper: or any other colour pepper.
- Red onion: slice into strips or chunks.
- Olive oil: or your preferred oil for roasting.
- Salt and pepper: to season.
To make the Avocado Crema:
- Avocado: I use the Pack’d frozen avocado cubes which are so handy and perfectly ripe once they defrost and thaw out, perfect for making this crème. Or, use fresh avocado and use 1 whole one.
- Thick dairy-free unsweetened yoghurt: I use a thick Greek-style yoghurt like NUSH or Cocos Organic which are both made with natural ingredients, contain no straneg additives and are great for the gut.
- Lime: for freshness and zing, use the zest and juice.
- Garlic: to add flavour.
- Coriander: fresh is best and this is used in the black beans, rice and in the salsa as well.
- EVOO: use the best quality extra virgin olive oil you can for dressings and drizzles. I like the Citizens of Soil range (have a look and save 10% here).
And finally for the bowls:
- Brown rice: to make this recipe quicker and easier, I used a pouch of pre-cooked brown rice, but you can use freshly cooked or use another grain like quinoa, mixed rice or couscous.
- Black beans: I use a pouch of black beans or you can use a tin, drained and rinsed.
- Tomatoes: to make the salsa, I like cherry tomatoes in any colour.
- Spring onion: chopped small for the salsa, or use red onion.
- Baby gem lettuce: or your preferred salad.
- Tortilla chips: your favourite ones to dip and serve. I love the Blanco Nino ones which are wholesome, totally vegan, gluten-free and so crunchy.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make this?
This comes together in a few steps:
- Make the spice blend: combine all the ingredients and keep in a sealed container for up to 1 year.
- Add the veggies to a large tray: and sprinkle with the spice blend and olive oil.
- Roast for 20 minutes until tender and charred: tossing halfway through.
- Blend up the avocado crema ingreidents: in a small blender until creamy.
- Mix the black beans with lime and coriander: to make the beans.
- Combine the brown rice with the lime and coriander: to add flavour.
- Prepare the salsa: by stirring together the ingredients.
- Time to plate up: add some lettuce to four plates or bowls then the rice, black beans, roasted vegetables, fresh tomato salsa, some avocado crema and serve with tortilla chips.
- Eat straight away: or keep for later.
How long will it last?
You can layer up these salads in jars to keep for later (2-3 days in a sealed container) starting with the rice on the bottom, the beans, vegetables, avocado crema and lettuce on top. Save the tortilla chips until just before serving.
What other recipes can I try?
For more veg-packed recipes:
- Tofu Sushi Salad Bowls with Tahini Sauce
- Mexican-Style Black Bean Salad
- Vegan Sticky Chilli Tofu Halloumi Salad with Harissa
- Lentil Sweet Potato Tzatziki Bowls
- Spiced Roasted Potato and Butterbean Traybake
Sheetpan Fajita Bowls with Avocado Crema (Vegan)
Fresh, vibrant and delicious these Sheetpan Fajita Bowls with Avocado Crema are easy to make and are great for meal prep. They are high in protein and fibre and are naturally plant-based and gluten-free wit tons of flavour.
Ingredients
For the Spice Blend:
- 1 tbsp hot smoked paprika
- 1 tbsp ground cumin
- ½ tbsp dried oregano
- 2 tsp garlic powder
- ½ tsp chilli flakes
- ½ tsp cinnamon
For the Traybake:
- 200g Pack’d Frozen Sweet Potato*
- 160g Pack’d Sweetcorn*
- 1 red pepper, sliced thinly
- 1 red onion, sliced thickly
- 2 tbsp olive oil
- Salt and pepper
For the Avocado Crema:
- 160g Pack’d Avocado cubes*
- 100g thick dairy-free unsweetened yoghurt
- 1 lime, juice and zest
- 1 garlic clove, peeled
- 1 tbsp extra-virgin olive oil
- ½ bunch fresh coriander, trimmed
For the Salad Bowls:
- 1 x 250g pouch pre-cooked brown rice
- 1 x 250g pouch or tin black beans (drained if needed)
- 1 lime
- ½ bunch fresh coriander, trimmed
- 160g tomatoes, chopped small
- 2 spring onions, thinly sliced
- Baby gem lettuce, as desired
- Tortilla chips, as desired
Instructions
- Remove the avocado from the freezer so it starts to thaw. Also combine all of the spices together in a sealed jar.
- Preheat the oven to 200Fan/220ºC and have one large baking sheet to hand.
- Add the sweet potato cubes, sweetcorn, red pepper and red onion to the tray and sprinkle over 1 ½ tbsp of the spice blend. Drizzle with olive oil, salt and pepper and toss.
- Place in the over for 10 minutes, then toss again and bake for another 10 minutes, until the veggies are charring and are tender inside.
- For the avocado crema, add the thawed avocado, yoghurt, lime juice and zest, garlic, olive oil and fresh coriander to a small blender or food processor with salt and pepper and process until really smooth.
- Make the rice. Add the rice, 1/3 of the chopped coriander and 1/3 of the lime to a small bowl.
- For the black beans, add them to a bowl with 1/3 of the chopped coriander and 1/3 of the lime.
- Make the salsa by adding the chopped tomatoes, spring onion and the final 1/3 of the chopped coriander and 1/3 of the lime to a small bowl and stir.
- To plate up, add some lettuce to two bowls, then the rice, black beans, roasted vegetables and top with the avocado crema. Serve with some tortilla chips and enjoy.
- To save for later, layer up the salad components in jars, starting with the avocado crema on the bottom and the lettuce on top. Keep in the fridge for 2-3 days.
Notes
*or use fresh vegetables/fruit with the equivalent weight
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Sheetpan Fajita Bowls with Avocado Crema so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With fajita love x
p.s. this recipe was first made with Pack’d organic frozen fruit and vegetables, who I love. This post is not sponsored and all opinions are my own.
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