Vegan fajita bowl with cauli rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 1 large or 2 small red peppersseeded and sliced
- 1 red onionsliced
- 1 tbsp chipotle paste
- 200g tin chopped tomatoes
- 1 small cauliflowerchopped
- ½ tsp cumin seeds
- ½ tsp garlic salt or granules
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp chilli flakes
- ½ small avocadostoned and sliced to serve
- a few leaves chopped to serve coriander
- to serve lime wedges
Nutrition: per serving
- kcal174low
- fat4.4glow
- saturates0.7g
- carbs22.1g
- sugars18.9glow
- fibre9.1g
- protein7g
- salt1.5glow
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.
