Vegan Fajita Protein Bowl with Cashew Lime Crema

This is the ultimate protein bowl so I might as well just hang up my apron and retire from recipe writing altogether. Thanks for a great ride. 😉 Seriously, though. This is good stuff right here. The spicy beans go so well with the sweet mango salsa and creamy cashew dressing. And avocado, because avocado. No need to argue with that logic. Serve it spooned over cooked grains of choice (I used sprouted-grain rice, but you could also use brown rice or quinoa or farro), and dig in. I could eat this every week. It’s perfect for meatless Monday, or a healthy Taco Tuesday, or Wednesday or Thursday or Friday or Saturday or twice on Sunday. Enjoy!

Vegan Fajita Protein Bowl with Cashew Lime Crema

for the Black Beans

  • 1 Tbsp coconut oil
  • 1 small onion, diced
  • 1 red pepper, thinly sliced
  • 1 zucchini, diced
  • 1 15 oz can organic black beans, rinsed and drained
  • 1 14.5 oz can organic diced tomatoes (no salt added)
  • 1 tsp to 1 Tbsp chili powder (depending on how hot you like it)
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1 tsp apple cider vinegar
  • 2 handfuls of greens of choice (spinach, kale, Swiss chard, even arugula would work)
  • Kosher salt and freshly ground pepper, to taste

for the Cashew Lime Crema

  • 1/2 cup raw cashews (soaked in cold water for 20 minutes or up to overnight)
  • 1/2 cup almond milk (unsweetened)
  • handful of fresh cilantro
  • juice of 1/2 a lime
  • Kosher salt and freshly ground pepper, to taste

For the Mango Salsa

  • 1 ripe mango, diced
  • 1 jalapeño, seeded and diced fine (can leaves seeds in if you like it extra spicy)
  • 1/2 red onion, diced fine
  • juice of 1/2 a lime
  • 1/2 tsp ground cumin
  • Kosher salt and freshly ground pepper, to taste


  1. Heat oil in a large pan over medium-high heat. Add onions and peppers, season with salt, and sauté, stirring occasionally until softened, about 2-3 minutes.
  2. Add zucchini and cook 1 minute more. Add black beans, tomatoes, chili powder, cumin, garlic powder, and apple cider vinegar. Cook until sauce thickens, about 3-5 minutes. Taste and adjust seasonings.
  3. Reduce heat to medium, add greens and cook until wilted, 1-2 minutes more.
  4. To make the “cream,” blend cashews, almond milk, cilantro, lime juice, salt and pepper until smooth.
  5. For the mango salsa, simply mix together diced mango, jalapeño, onion, lime, cumin, salt and pepper.
  6. Serve beans over brown rice or quinoa, topped with mango salsa and drizzled with cashew lime cream.

Yes! I want the latest recipes, cooking tips & how-tos sent straight to my inbox.

Recipe Name
Vegan Fajita Protein Bowl with Cashew Lime Crema
Author Name
Published On
Preparation Time
Cook Time
Total Time

One Comment

  1. Oh I’m saving this one for sure!! I’ve been eating differently lately and loving how I feel (no red meat limited dairy), so I’m going to need ideas for vegan cooking–Thanks girl xo