Rainbow Fajita Bowl
Craving something colorful, nutritious, and packed with flavor? Enter the Rainbow Fajita Bowl! This recipe isn’t just visually stunning—it’s also loaded with fresh veggies, a hint of tang from lime juice, and the savory spice of fajita seasoning. Perfect for a quick and healthy meal, it comes together easily, making it a go-to option for busy days or casual gatherings.

What’s especially great about this bowl is how customizable it is! Add rice, beans, or even a dollop of tofu cream for a creamy twist. This Rainbow Fajita Bowl brings a balance of textures, vibrant colors, and deliciously simple ingredients to brighten up your meal.
Why You’ll Love the Rainbow Fajita Bowl
- Nutrient-Dense: Packed with fresh veggies, this bowl offers plenty of fiber, vitamins, and antioxidants.
- Customizable: Make it yours by adding rice, beans, or creamy garnishes.
- Easy to Make: With minimal prep and cook time, this bowl is a perfect healthy meal even on busy days.
- Low-Calorie, High-Flavor: It’s filling, flavorful, and easy on the calories, making it great for a satisfying lunch or dinner.
What You Need to Make the Rainbow Fajita Bowl
To prepare this delicious fajita bowl, gather these ingredients (specific amounts are listed in the recipe card below):
- Red onion, bell pepper, and portobello mushrooms
- Fresh or frozen corn kernels
- Low-sodium tamari and lime juice
- Reduced-sodium fajita or taco seasoning
- Romaine lettuce and purple cabbage
- Cherry tomatoes, and optional toppings like brown rice, pinto beans, scallions, or tofu cream for garnish
How To Make the Rainbow Fajita Bowl
- Prep the Veggies: In a large bowl, add the sliced onion, bell pepper, portobello mushroom, and corn. Drizzle with tamari, lime juice, and fajita seasoning, then toss well to coat everything evenly.
- Cook the Veggies: Heat a large skillet over medium heat. Add the vegetable mixture and sauté for about 6 minutes, stirring frequently, until the onions are translucent and the mushrooms soften.
- Assemble the Bowls: In another bowl, combine the romaine lettuce and purple cabbage. Divide this base between two serving bowls. Top with the sautéed fajita vegetables and fresh cherry tomatoes.
- Customize Your Bowl: Add rice and pinto beans if desired, then drizzle with tofu cream and sprinkle with scallions for an added layer of flavor. Enjoy your vibrant, flavor-packed bowl!
Commonly Asked Questions
What other vegetables can I use in this fajita bowl?
Feel free to experiment! Zucchini, carrots, or even sweet potatoes work well and add more variety to the texture and flavor.
Can I make this bowl ahead of time?
Absolutely! Prepare the components separately and store them in airtight containers. Just combine everything when you’re ready to serve.
Is there a substitute for tamari?
Yes, you can substitute tamari with low-sodium soy sauce or coconut aminos for a slightly different flavor.
What protein options can I add to this bowl?
If you’re looking for extra protein, grilled tofu, tempeh, or chickpeas are great vegan options that complement the flavors.
How can I make the bowl spicier?
Add a dash of hot sauce or thinly sliced jalapeños for some extra heat!

Rainbow Fajita Bowl
Ingredients
- ½ red onion thinly sliced
- ½ orange bell pepper thinly sliced
- 1 large portobello cap thinly sliced
- ½ cup fresh or frozen corn kernels
- 1 tablespoon low sodium tamari
- Juice of 2 limes
- 2 teaspoons reduced sodium fajita or taco seasoning
- 4 cups roughly chopped romaine lettuce
- 1 cup roughly chopped purple cabbage
- ¼ cup halved cherry tomatoes
- Brown rice (optional)
- Pinto beans (optional)
- Scallions thinly sliced, (optional) for garnish
- Tofu cream (optional) for garnish
Instructions
- Add the onion, pepper, portobello, corn, tamari, lime juice, and fajita seasoning to a large bowl and toss to coat the vegetables with the liquid and seasoning.
- Heat a large skillet over medium heat. Add the vegetable mixture and saute for 6 minutes, until onions are translucent and mushrooms have decreased slightly in size, stirring frequently.
- Add the romaine and cabbage to a bowl, toss to combine. Divide the romaine mixture among two bowls. Top with the tomatoes and fajita vegetables.
- Add a scoop or rice and pinto beans, if using. Drizzle with tofu cream, if using. Sprinkle with scallions, if using.