“Beef” Fajita Salads

When it comes to meal prep, this Whole30 “Beef” Fajita Salad is a great go-to for weekday lunches. I’m a big fan of Abbot’s Butcher Plant-Based Ground “Beef”, and it’s a great protein source for these vegetarian fajita salads. These “Beef” Fajita Salads also work well for Plant-Based Whole30 meal prep.

Author: Pesto & Potatoes

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 3 servings

Calories: 208 kcal per serving

Ingredients

10- ounce package - Abbot’s Butcher Plant-Based Ground “Beef”
2 tablespoons - Fajita Spice Blend
¼ cup - water
2 - bell peppers
1 - yellow onion
8 ounces - mushrooms
2 tablespoons - olive oil
Kosher salt
Black pepper
2 heads - romaine lettuce
Pico de gallo
Guacamole
Lime wedges

Instructions

Heat a large skillet over medium-high heat. Add in Abbot’s Butcher “Beef”, 2 tablespoons fajita spice blend and ¼ cup water. Stir to combine, cooking for 6 to 8 minutes, until an internal temperature of 165 degrees F is reached. Remove from skillet and set aside.
Wipe out skillet and return to cooktop over medium-high heat. Add 1½ tablespoons olive oil to the skillet. Once heated, add in sliced bell peppers and yellow onion. Cook for 7 to 10 minutes, until soft and cooked through. Season with a pinch of kosher salt and black pepper. Remove from skillet and set aside.
Add remaining 1½ tablespoons olive oil to the skillet, over medium-high heat. Once heated, add sliced mushrooms. Cook for about 3 minutes, stirring occasionally. Add a couple of pinches of kosher salt and continue to cook for another 5 minutes, until water releases from the mushrooms and they begin to crisp.
Add a generous portion of chopped romaine lettuce to a serving bowl. Top with a couple of scoops of each – the fajita “beef”, onions and peppers, and mushrooms. Use pico de gallo and guacamole in lieu of another salad dressing, and squeeze a lime wedge on top.

Nutrition