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...


  • 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


  • 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.


Anna Glover profile
Anna GloverSenior food editor

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