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Vegan Fajitas with Avocado and Sprouts

Vegan Fajitas with Avocado and Sprouts

Food brings people together – food and people simply are meant to be. And it was through that connection that this recipe was born. 

You see, I use to have this favorite place I would go to back home, where the chef would make the best fajitas I had ever tasted. And I mean the best. So while I was remembering these special moments the other day, I thought I would try to attempt to make a fajita like his. Now I know I’m no master chef with 20 years’ experience, but I have to say that even I was impressed with my results.  

It’s fresh, wholesome and packed with everything one needs to keep them going. You won’t regret trying this one! 

To make this recipe, you will need 13 ingredients and 25 minutes. 

We will start this recipe off with onion, carrot, mushroom, red bell pepper, and yellow bell pepper. From these vegetables, we are offered a good source of vitamin A, vitamin C, magnesium, potassium, calcium, protein, iron, and a range of antioxidants. 

We top this dish off with avocado, seed sprouts, and tortilla for a good source of carbohydrates, ‘healthy fats,’ vitamin E, vitamin K, and folate (just to name a few). 

Vegan fajitas with avocado and sprouts make for the perfect best lunch or dinner meal because they are: 

  • Packed with essential vitamins and minerals.
  • Easy to make.
  • Perfect for the whole family. 
  • A good source of protein – 12g per serve.
  • A great source of fiber – 14g per serve! 

To store any leftovers for your fajitas, I recommend storing your avocado cream, vegetables, and sprouts in separate airtight containers, in the fridge for up to 48 hours. This way, when you wish to use these prepared ingredients for more fajitas (you are going to want more, trust me), you simply need to heat and eat.

I personally think these make for a great lunch at work. Prepare your meal as per normal but do not put it all together. Instead, store your ingredients as mentioned above and once you are at work on your lunch break, you can simply put it all onto your tortilla! Then watch all of your colleagues get jealous of your amazing cooking skills!  

I hope you enjoy these as much as I did. Until next time, happy cooking! 

Liked this recipe? Why not head over and check out our Kale, Broccoli and Avocado Hummus Wrap or the Vietnamese Summer Rolls with Crispy Tofu recipes for more exciting ideas. 

Ingredients
10
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Gluten, Olives

Ingredients

For the vegetables

  • 2 medium carrot (diced into small pieces)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil
  • 2 pieces portabello mushroom (diced)
  • 1 medium red bell pepper (diced)
  • 1 small red onion (thinly sliced)
  • 1 large yellow bell pepper (diced)

For the avocado cream

  • 1 avocado (mashed)
  • 1 lime (juiced)

For the sprouts

  • 14 cup seed sprouts (washed)

For the seasoning

  • 1 tsp black pepper (ground)
  • 1 tsp sea salt

For the tortilla wrap

  • 2 tortillas tortilla wrap

Directions

  1. Heat up the olive oil in a big skillet and add the garlic, roast for about 30 sec to one minute.
  2. Add the onion and roast for another 3 minutes, after that add the carrot and also roast for an additional 3 minutes more.
  3. Add the rest of the vegetables, occasionally stir and fry those for 8 more minutes.
  4. For the avocado cream mix the mashed avocado an lime in a bowl.
  5. Microwave the tortilla wraps for 20 sec. separately, then add the avocado cream, vegetables and sprouts.
  6. Before serving add seasoning and adjust to taste, enjoy!

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