When it comes to meal prep, this is my go-to for weekday lunches. I’m a big fan of Abbot’s Butcher Plant-Based Ground “Beef”, and it works perfectly for these “Beef” Fajita Salads. For meal prep, prepare all of your ingredients, let them cool to room temperature and build you salads with toppings on the side.
This makes 3 generous lunches, or you can pull it together for a Taco Tuesday dinner or meal any night of the week.
For the Fajita Spice Blend:
6 parts chili powder
4 parts ground cumin
2 parts kosher salt
1 part garlic powder
1 part paprika
1½ parts dried oregano
½ part ground black pepper
½ part onion powder
Determine your measuring device (tablespoon, ¼ cup, etc.) and add the ratios of each ingredient to a bowl. Whisk to combine well and store in glass jars or air-tight container of your choice.
To make Pico de Gallo:
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
Add all ingredients to a small bowl. Stir to combine. Cover and refrigerate for an hour, up to 5 days, until ready to serve.
- 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
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.