Vegan Fajita Bowl with Cauliflower Rice Recipe

Vegan fajita bowl with cauli rice

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

30 minutes
serves 2
Easy

This recipe for vegan fajita bowl with cauli rice is quick and easy to make, it's low calorie and 5:2-diet friendly that delivers on flavour

August 31, 2016 at 9:35 am

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Ingredients

olive oil
red peppers 1 large or 2 small, seeded and sliced
red onion 1, sliced
chipotle paste 1 tbsp
chopped tomatoes 200g tin
cauliflower 1 small, chopped
cumin seeds ½ tsp
garlic salt or granules ½ tsp
smoked paprika ½ tsp
dried oregano ½ tsp
chilli flakes ½ tsp
avocado ½ small, stoned and sliced to serve
coriander a few leaves chopped to serve
lime wedges to serve

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.