10-Minute Chik’n Fajita Bowls

Using Sweet Earth’s Mindful Chik’N Strips I’ve updated my favorite fajita bowls with more protein & only 10 minutes to prep.

plant based fajita bowls

Thanks to Sweet Earth Foods for sponsoring this post.

I never realized how difficult making a nutritious lunch was for some people until I started posting more of my own lunches on Instagram earlier this year.

I’d been getting a lot of questions on Instagram about what I ate on a daily basis. At first I thought — Really? People actually care what I eat? I thought folks only followed me for the recipes I shared.

But as soon as I started snapping quick-pics of my meals — especially my lunches — I got even more questions.

plant based fajita bowls
  • What’s in that bowl?
  • What brand is that?
  • Where did you buy that?
  • Is that plant-based?
  • Did you eat all of that?
  • Were you full after you ate that?

And the one that really surprised me

I’m surprised you ate that. That’s a packaged food.

But here’s what’s funny about that last comment. Overwhelmingly, when that sentiment was shared with me it was followed with a “I’m so glad! Now I feel better about eating packaged foods, too!”

Hear me loud and clear. Packaged foods CAN be a part of a nutritious diet and in many cases are the best place to start in getting more fruits and vegetables in your diet.

Take for instance today’s 10-Minute Chik’N Fajita Bowls.

plant based fajita bowls

Packed FULL of plants, these bowls take only 10 minutes to make. And yes, they rely on a few important packaged (read: convenient) foods. But that’s what makes them an ideal lunch choice. With so many of us working from home these days, we may have the luxury of prepping a hot lunch whenever we’re ready, BUT who really wants to spend their lunch break cooking?

I work in recipe development, and I don’t.

One of my favorite ways to build a quick, easy, and nutritious plant bowl for lunch is to start with frozen prepared foods. Frozen foods are often a nutritious, convenient, and budget-friendly option. They easily pair with other fruits & veggies to provide a balanced meal with less overall prep time.

In this case, I’ve used Sweet Earth’s Mindful Chik’N Strips as the protein-base of deconstructed “chicken” fajitas in this fajita bowl. I pair them with canned black beans, peppers, and onions that I give a quick saute in the skillet and a simple two-ingredient sauce made by combining guac and salsa verde. It’s a meal I eat on repeat because it’s SO good, but yet so good for me, too.

I find that if I build my meals with the help of a few convenient pre-prepped foods (like the Sweet Earth’s Mindful Chik’N Strips) it leaves me more time to balance out my plate with added fruits & veggies.

I also like having Sweet Earth frozen products on hand because they help cut down on my food prep time. In general, frozen prepared foods also help cut down on overall food waste in my kitchen. Great taste + better balanced plate + time savings = a winning meal combo, if you ask me.If you’d like to learn more about Sweet Earth’s frozen prepared foods OR find some new plant-based recipe inspiration, sweetearthfoods.com.

plant based fajita bowls

10-Minute Chik’N Fajita Bowls

  • Author: Regan Jones, RDN
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Category: Lunch or Dinner
  • Cuisine: Tex-Mex
  • Diet: Vegan


  • 1 teaspoon olive oil 
  • 1 medium onion, cut in half and sliced into 1-inch slices
  • 1 red bell pepper, cut into strips
  • 1/2 teaspoon chili powder
  • Pinch of salt
  • 1 lime, zested, cut in half, and divided
  • 1/4 cup guacamole
  • 1/4 cup salsa verde
  • Extra-virgin olive oil spray
  • 2 small corn tortillas, cut into strips
  • 1 1/2 cups canned black beans, rinsed and drained
  • Pinch of chili-lime seasoning or fajita seasoning
  • Sweet Earth Mindful Chik’N Strips
  • Pinch of freshly ground black pepper


  1. Heat olive oil in a large skillet; add onion and bell pepper. Sprinkle with chili powder and salt; squeeze one lime half over vegetables. Sauté for 6 minutes or just until tender.
  2. Meanwhile, combine guacamole and salsa verde; set aside. Spray tortilla strips with olive oil spray. Once onion and bell pepper are done, remove from skillet and divide evenly between two bowls. Spray skillet with olive oil spray; add tortilla strips to skillet and cook just until crisp.
  3. Finish assembling bowls by arranging black beans in bowl beside onion and bell pepper; sprinkle beans with reserved lime zest. Heat Sweet Earth Mindful Chik’N Strips according to package directions and add to bowl; sprinkle with black pepper. Top with guacamole mixture and crispy tortilla strips.  


This recipe makes two servings. Working from home now with my husband, too, I’ll often make both of us a bowl for lunch. Or, if he’s not eating with me, I simply prep the second bowl and save it for the next day. This bowl reheats well and tastes just as good the next day.

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  1. Sara Angel on March 15, 2021 at 8:40 pm

    just an FYI- the Sweet Earth Mindful Chik’n needs to be heated up. You can’t use it right out of the packaging. I only just realized this recently as I was reading the label. My suggestion is to throw it into the frying pan with the vegetables and spices in your first step. That would time it out perfectly

    • thisunmillenniallife on March 16, 2021 at 10:07 am

      Thanks for pointing this out. I heated mine when I assembled this bowl, but realize now I didn’t add that to the directions! I’ve updated the recipe and appreciate your input. ~Regan

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