Vegan fajita bowl with cauli rice
- Anna Glover
Published: August 31, 2016 at 9:35 AM
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Serves 2
Easy
Total time: 30 mins
0 reviews
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Try these vibrant, nutritious bowls for a well-balanced vegan meal that has less than 200 calories
Vegan
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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...
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Ingredients
Nutrition
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olive oil
-
1 large or 2 small red peppers
seeded and sliced
-
1 red onion
sliced
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1 tbsp chipotle paste
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200g tin chopped tomatoes
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1 small cauliflower
chopped
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½ tsp cumin seeds
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½ tsp garlic salt or granules
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½ tsp smoked paprika
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½ tsp dried oregano
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½ tsp chilli flakes
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½ small avocado
stoned and sliced to serve
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a few leaves chopped to serve coriander
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to serve lime wedges
Nutrition: per serving
-
kcal174
low
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fat4.4g
low
-
saturates0.7g
-
carbs22.1g
-
sugars18.9g
low
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fibre9.1g
-
protein7g
-
salt1.5g
low
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Method
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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.
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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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Authors
Anna GloverSenior food editor
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