This Vegan Fajita Bowl with Cauliflower Rice– is loaded up with portobellos & healthy veggies that are lathered in flavorful Mexican Marinade and served over a cauliflower “rice”. The best thing? You can cook it all on a Sheet pan! A filling, low-calorie meal that is vegan, low carb, & gluten-free and only takes 15 minutes of hands-on time! Keep it vegan or add chicken!
Keep some room in your heart for the unimaginable. ~Mary Oliver~
This Sheet-Pan, Vegan Fajita Bowl with Cilantro Cauliflower Rice is low-carb and gluten-free and takes only a few minutes of hands-on time before going into the oven to bake. The veggies are roasted on a sheet pan or during the warmer months, grilled for extra flavor.
Add chicken for meat-eaters or if you wish, keep it all vegan.
Up to you. Lots of choices here friends! What I love about this Sheet Pan Dinner is how quick and easy it is to put together and how fast it is to clean up – the very best part!
How to make Vegan Fajita Bowls
It starts with fresh veggies. Bell peppers, onions, portobellos. Feel Free to add others! Zucchini or tomatoes would be good.
Make the flavorful Marinade! Stir the marinade ingredients together in a small bowl to create a paste.
Roast the Fajita Veggies
Lightly brush the marinade onto the veggies and optional chicken.
You could also toss veggies with marinade in a bowl.
Bake Fajita Veggies on a sheet pan
Bake in 425F oven on the middle rack, 25-30 minutes, tossing halfway through. A little char is flavorful here…
Or in the summer, fire up the grill!!!
Make the Cilantro Lime Cauliflower Rice:
While the veggies are roasting or grilling make the Cilantro Lime Cauliflower Rice.
Now, of course, you can use regular rice, brown rice or quinoa. You can also skip the grains altogether and fold the roasted veggies into warm tortillas, or serve over seasoned beans. Your call.
Here is a product that I use out of simplicity and ease. Cauliflower that is already chopped up and prepped.
You can also make this in a food processor by pulsing cauliflower florets repeatedly until coarsely ground like you see here.
What I love about cauliflower rice is it’s quite filling while remaining low in carbs and calories. It’s also really good for you, packed with healthy antioxidants.
Saute the cauliflower rice with the onions.
Top with cilantro.
Assemble the Fajita Bowls
Once the veggies are done, assemble the fajita bowls using the Cilantro Cauliflower Rice as the base.
Ways to add Protein:
- Add Mexican Pinto Beans
- Crispy Tofu
- Add tofu or chicken breast to the sheet pan (season with salt and pepper and then use the same marinade)
- Add canned seasoned black beans to the bowls.
How easy is that?
OH! And the leftovers make a really nice breakfast, with a fried or sunny side egg over top.
How to Elevate this!
For an extra burst of flavor make this smoky Chipotle Mayo (it’s GF and vegan adaptable) and it’s a good thing to have on hand – I always keep a squirt bottle of it in the fridge for flavor emergencies and it keeps for weeks!
Other sauces that would be great here are:
Drizzle the smoky Chipotle Mayo over the bowl for an added burst of flavor and enjoy!!!
On the home-front: In case you missed it, we are “downsizing”. We sold our house. We got rid of our “stuff”. We moved. We now live in our much rental smaller house. And we still have too much stuff.
Every day, I shed a little more and each time it feels better and better. Do I need this item? Do I use it? Does it add value to my life or bring me joy? (inspired by the Minimalist’s podcast, book and documentary). If not, out it goes.
My pantry is still a huge problem. I hate waste, so I hang on to old things. Very old things. The thought of something like split peas, not fulfilling their purpose in this life (like becoming delicious soup) seriously troubles me. So I end up with 15-year-old split peas. And then feel guilty about it. I have issues here clearly!
But through this whole process, my issues are at least getting clearer. When did it become my job to make sure something or someone (other than myself) was fulfilling their purpose? Too early to remember.
As I examine my attachment to “things”, I begin to examine the thoughts surrounding these things. Slowly, I am able to shed the outdated thoughts themselves. And this shedding of old conditioned thoughts and ideas has been the golden nugget in this whole process.
My mantra lately has been – let go of the things in my life that no longer bring the delight they once did, and make space for what does. Let go of ideas and beliefs I had about how my life “should be”, and make space for “what is”, and what “could be”.
If you are thinking about downsizing, and are interested in our downsizing journey (how we are simplifying our life so we can work less and have more time) go back to this post and catch up. 😉
More Recipes you may like!
Sheet-Pan Vegan Fajita Bowl with Cauliflower Rice– a fast weeknight meal that is vegan and gluten-free. Or feel free to add chicken!
- ¼ cup olive oil
- 3 cloves garlic- finely minced ( use a garlic press)
- 1 tablespoon apple cider vinegar
- ¾ teaspoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 bell peppers
- ½ red onion
- 2 large portobello mushrooms (or sub boneless skinless, chicken breasts or thighs)
- Optional Garnishes: Chipotle Mayo, Avocado, cilantro, microgreens, pumpkin seeds, lime.
Cilantro Lime Cauliflower Rice
- Preheat oven to 425F
- Mix the marinade ingredients together with a fork in a small bowl.
- Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges.
- Place on a parchment-lined baking sheet, in a single layer not overlapping. Brush with the marinade ( or toss in a bowl first).
- Roast in on the middle rack in the oven 25-35 minutes, tossing halfway through.
- While this is roasting, make the Cilantro Cauliflower Rice. Heat oil in a large skillet over medium heat. Add onion, and saute 3-4 more minutes until tender and fragrant. Add riced cauliflower and salt. Saute over medium heat for about 10 minutes, stirring often. Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve.
- Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.
If adding tofu or chicken, pat dry, season with salt and pepper, then brush with marinade and bake alongside the veggies. Bake until cooked through.
You can also roast the cauliflower rice in the oven on a sheet pan. Use the same ingredients, but add the lime juice and cilantro after it’s cooked.
Make the Chipotle Mayo here!
- Serving Size:
- Calories: 235
- Sugar: 7.4 g
- Sodium: 372.7 mg
- Fat: 18.1 g
- Saturated Fat: 2.6 g
- Carbohydrates: 16.6 g
- Fiber: 5.7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sheet pan fajitas, fajita bowl, vegan fajita bowls, vegan fajitas, baked fajitas, vegan fajita recipe, vegan fajitas