vegan fajita bowls

These Vegan Fajita Bowls with Avocado Sauce are hearty, healthy and flavorful!

Vegan Fajita Bowls with Avocado Sauce

red bell pepper, thinly sliced

orange bell pepper, thinly sliced

red onion, thinly sliced

cumin

paprika

garlic powder

onion powder

salt

cauliflower rice rice

black beans

Optional additions: corn tortillas, tortilla chips, salsa, guacamole, cheese, sour cream, fresh herbs, etc…

avocado

tahini

cilantro

parsley

green onion

garlic

pickled jalapeno,

lime lime

Salt,

Water jalapeno juice

Heat a large pan over medium heat and add a couple teaspoons olive oil and the sliced peppers and onions.  Add the cumin, paprika, salt, onion and garlic powder and mix everything together well.  Cook until peppers are softened and starting to brown, 10-12 minutes.

Prepare your rice: If using cauliflower rice, sauté until cooked through.  Let cool for a few minutes and then mix in some salt, lime juice and cilantro (optional!).  If using regular rice or quinoa: cook completely and season if desired.

Make your avocado sauce by adding sauce ingredients to a blender, plus about 1/2 cup of water.  Turn blender on and slowly add in extra water, or the juice from your pickled onions until desired consistency is reached.  I probably used about 1 1/2 cups total of liquid.

Assemble your vegan fajita bowls: To each bowl, add 1/4 of the fajita veggies, 1/2 cup rice, 1/2 cup black beans, tortillas or chips and then top with avocado dressing and anything extra you like!

Vegans Fajitas with Cauliflower Rice- a fast weeknight meal that is vegan and gluten-free. Or feel free to add chicken!

Vegan Fajitas with Cauliflower Rice

olive oil

garlic- garlic

apple cider vinegar

chili powder

oregano

bell peppers

red onion

portobello mushrooms (or sub boneless skinless, chicken breasts

¼ of an onion, diced

“riced” cauliflower

coriander

lime

Mix the marinade ingredients together with a fork in a small bowl.

Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges.

Place on a parchment-lined baking sheet, in a single layer not overlapping.  Brush with the marinade (or toss in a bowl first).

Roast in on the middle rack in the oven 25-35 minutes, tossing halfway through.

While this is roasting, make the Cilantro Cauliflower Rice. Heat oil in a large skillet over medium heat. Add onion, and saute 3-4 more minutes until tender and fragrant. Add riced cauliflower and salt. Saute over medium heat for about 10 minutes, stirring often. Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve.

Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.

This was very good--we will definitely be making this again!
I topped it with avacado ans fresh salsa. Riced cauliflower is going to be my go-to over rice now.

Loved this so much, had several non vegan friends over and everyone loved it and had no idea we were cooking strictly vegan. Perfect flavors and totally satisfying.

I made this dish for father's day and it got rave reviews. Love the marinade and lime in the cauliflower. Thx so much for creating something so delish!

Delish! Added some broccoli to the cauliflower rice. Quick and easy.

Bursting with flavor! The cauliflower rice is a perfect balance to the spicy veggies. I added tofu, doubled the cilantro and lime in the cauliflower, and it all sang a song of life. Thanks Sylvia!

Delish! So fast and easy! I bet the veggies would also go well in a tortilla with some cheese. And next time I'll try it with avocado as Stacey suggested. Sylvia, you are the best!

Another great recipe! So flavorful!! Thank you so much for all these awesome recipes!

This recipe was delicious! I doubled it for lunches for my husband and I this week. Next time, I would mix together all the veggies and marinade in a bowl because it was really tedious to brush it on each individual piece. Additionally, I checked my veggies at 20 minutes and the peppers and onions black underneath. I would either reduce the heat or check them earlier next time. The veggies were soooo good and I will definitely be using this marinade again!!

I've made this multiple times and it's a huge hit with our family! Absolutely sensational! Also a great intro to vegan food (if you make the vegan chipotle mayo and serve with tofu). We serve with your Mexican purple cabbage slaw. YUM!

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Vegan Fajitas with Cauliflower Rice

Top 2 vegan fajita bowls recipes from across the web

The most viewed vegan fajita bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Fajita Bowls with Avocado Sau...

Vegan Fajitas with Cauliflower Rice

The most viewed vegan fajita bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine