Black Bean Pasta Fajita Bowl with Avocado Cream
This plant-based fajita bowl is loaded with tons of healthy veggies, black bean pasta, and an amazing cilantro and avocado cream to top it all off!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Ingredients
Avocado Cream
- 1/2 Avocado (1/2 cup)
- 1 Container Plain Forager Cashewgurt (or 1/2 cup other plain yogurt)
- 1 Cup Fresh Cilantro, Loosely Packed
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/4 Tsp Paprika
- 3/4 Tbsp Lime juice
- Salt (if desired)
Pasta
- 2 Cups Black Bean Pasta (or other pasta of choice)
- Water
Fajitas
- 1 Green Bell Pepper
- 1/2 Small Red Onion
- 2 Zucchini
- 20 Cherry Tomatoes
- 1/2 Cup Corn, Canned
- 1 Tsp Cumin
- 1/4 Tsp Paprika
- 1/4 Tsp Cayenne
- Salt (if desired)
Instructions
-
Prepare black bean pasta per instructions on packaging.
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Meanwhile, put all avocado cream ingredients in a blender and blend until smooth. Set aside.
-
Cut bell pepper and onion into thin strips. Cut Zucchini into 1/2" thick round slices, then cut each one down the middle so that they are half-circles.
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Heat a large skillet on medium-high heat and add all fajita ingredients. Stir fry until vegetables are tender and slightly charred.
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Fill 4 bowls with black bean pasta and fajitas. Then top with avocado cream and serve!
Notes
- If your looking for even more protein try adding shredded chicken, edamame, or tofu.
