Olive Magazine
Vegan Fajita Bowl with Cauliflower Rice Recipe

Vegan fajita bowl with cauli rice

Published: August 31, 2016 at 9:35 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Try these vibrant, nutritious bowls for a well-balanced vegan meal that has less than 200 calories

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal174
low infat4.4g
saturates0.7g
carbs22.1g
low insugars18.9g
fibre9.1g
protein7g
low insalt1.5g
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Try this vegan fajita bowl recipe, then check out more vegetarian Mexican recipes such as our vegan burritos, vegan burrito bowl, vegan enchiladas and veggie fajitas.


Watch our 20-second video for the easiest way to stone an avocado...

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

Method

  • 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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