Vegan fajita bowl with cauli rice

Name: Vegan fajita bowl with cauli rice
Total time: 30 min
Ingredients: olive oil; 1 large or 2 small red peppers, seeded and sliced; 1 red onion, sliced; 1 tbsp chipotle paste; 200g tin chopped tomatoes; 1 small cauliflower, chopped; ½ tsp cumin seeds; ½ tsp garlic salt or granules; ½ tsp smoked paprika; ½ tsp dried oregano; ½ tsp chilli flakes; ½ small avocado, stoned and sliced to serve; a few leaves chopped to serve coriander; to serve lime wedges

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Total: 30 minutes

Servings: 2

Author : Anna Glover

avocado chipotle red pepper

Instructions

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Step 1

Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.

Step 2

For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.

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