“Beef” Fajita Salads
Apr 30, 2023, Updated Apr 11, 2025
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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.
Table of Contents
meal prep tips
- Prepare Your Ingredients: Cook and chop all of the elements for this recipe.
- Separate the Protein: Keep your plant-based ground or other protein separate, so you can reheat (optional). Do the same for your fajita veggies, if you choose.
- Package for Grab-and-Go: This “Beef” Fajita Salad recipe makes three generous lunches, so grab your favorite containers and divide the salad elements among them.
When it comes to the spice blend in this recipe, you can use store-bought in a pinch. I like to make a big batch of my Taco & Fajita Spice Blend to keep on hand for Taco Tuesday, or sprinkling on oven roasted potatoes. Making your own spice blends is also a great way to save money and reduce waste.
Making Pico de Gallo
When you’re making food like this Whole30 compatible salad, you can always read the labels on store-bought salsa. I prefer to make a batch of Pico de Gallo for this recipe. Leftovers are great to spoon onto eggs in the morning or scooped alongside almost and dish for added freshness.
Ingredients
- 2 Roma tomatoes, diced
- ¼ white onion, diced
- 1 tablespoon diced jalapeno
- 3 tablespoons minced cilantro
- 1 lime, juiced
- ¼ teaspoon kosher salt
- Pinch of black pepper
Directions
Add all ingredients to a small bowl. Stir to combine. Cover and refrigerate for an hour, up to 5 days, until ready to serve.
“Beef” Fajita Salads
Ingredients
- 10- ounce package of Abbot’s Butcher Plant-Based Ground “Beef”
- 2 tablespoons Fajita Spice Blend
- ¼ cup water
- 2 bell peppers, sliced
- 1 yellow onion, sliced
- 8 ounces mushrooms, sliced
- 2 to 3 tablespoons olive oil, divided
- Kosher salt
- Black pepper
- 2 heads romaine lettuce, chopped
- Pico de gallo, guacamole and lime wedges for serving
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.
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