Vegan Fajitas with Cauliflower Rice are loaded up with healthy veggies that are lathered in flavorful Mexican Marinade and served over cauliflower “rice”. The best thing? You can bake it all on a sheet pan with just 15 minutes of hands-on time. Keep it vegan or add chicken!

Vegan Fajitas with Cauliflower Rice are loaded up with healthy veggies that are lathered in flavorful Mexican Marinade and served over cauliflower "rice". The best thing? You can bake it all on a sheet pan with just 15 minutes of hands-on time. Keep it vegan or add chicken!

Keep some room in your heart for the unimaginable. ~Mary Oliver~

These Vegan Fajitas with Cilantro Cauliflower Rice are low-carb and gluten-free and take only a few minutes of hands-on time before going into the oven to bake. The fajitas are roasted on a sheet pan – or during the warmer months, grilled for extra flavor.

Add chicken if you have meat-eaters in the family ( see recipe notes) or if you wish, keep it all vegan.  It is another one of our “adaptable recipes” for when there are vegans and carnivores,  both living under the same roof. One meal- two ways!

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!

Veggie Fajita Bowl with Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

How to make Vegan FajitAS

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

Vegan Fajita Bowl with Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

Lightly brush the marinade onto the veggies and optional chicken.

You could also toss veggies with marinade in a bowl.

Bake FajitAs 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!!!

Veggie Fajita Bowl with Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

Make the Cilantro Lime Cauliflower Rice:

While the fajitas 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.

Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

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.

Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

Saute the cauliflower rice with the onions.

Season with salt, coriander, lime juice and zest.

Top with cilantro.

cauliflower rice

Assemble the Fajita Bowls

Once the veggies are done, assemble the fajita bowls using the Cilantro Cauliflower Rice as the base.

Vegan Fajita Bowl with Portobellos and Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

Ways to add Protein:

  1. Add Mexican Pinto Beans
  2. Crispy Tofu
  3. Add tofu or chicken breast to the sheet pan (season with salt and pepper and then use the same marinade)
  4. Add canned seasoned black beans to the bowls.

Vegan Fajitas with Cauliflower Rice are loaded up with healthy veggies that are lathered in flavorful Mexican Marinade and served over cauliflower "rice". The best thing? You can bake it all on a sheet pan with just 15 minutes of hands-on time. Keep it vegan or add chicken!

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:

Chipotle Mayo- a mexican secret sauce that will give dishes a burst of flavor. Vegan adaptable, GF!

Drizzle the smoky Chipotle Mayo over the bowl for an added burst of flavor and enjoy!!!

Veggie Fajita Bowl with Cilantro Cauliflower Rice- a vegan gluten free meal that only takes 15 minutes of hands-on time! Keep it vegan or add chicken. | www.feastingathome.com

 

 

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Sheet-Pan Veggie Fajita Bowl with Cilantro Lime Cauliflower Rice- a fast weeknight meal that is vegan and gluten free.

Vegan Fajitas with Cauliflower Rice

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Category: vegan, bowl, sheet pan dinner, gluten-free
  • Method: sheet pan dinner
  • Cuisine: mexican
  • Diet: Vegan

Description

Vegans Fajitas with Cauliflower Rice- a fast weeknight meal that is vegan and gluten-free. Or feel free to add chicken!


Ingredients

Units Scale

Fajita Marinade:

Fajitas:

  • 2 bell peppers ( red and yellow are nice)
  • 1/2 red onion
  • 2 large portobello mushrooms (or sub boneless skinless, chicken breasts or thighs- see notes)

Optional Garnishes: Chipotle Mayo, Avocado, cilantro, microgreens, pumpkin seeds, lime.

Cilantro Lime Cauliflower Rice

  • 1 tablespoon olive oil
  • 1/4 of an onion, diced
  • 16 ounces “riced” cauliflower
  • 1/2 teaspoon salt
  • 1 teaspoon coriander
  • zest and juice from half a small lime
  • 1/4 cup cilantro

Instructions

  1. Preheat oven to 425F
  2. Mix the marinade ingredients together with a fork in a small bowl.
  3. Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges.
  4. Place on a parchment-lined baking sheet, in a single layer not overlapping.  Brush with the marinade (or toss in a bowl first).
  5. Roast in on the middle rack in the oven 25-35 minutes, tossing halfway through.
  6. 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.
  7. Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.

Notes

If adding tofu or chicken, pat dry, season with salt and pepper, then brush with marinade and bake alongside the veggies. ***Check chicken breast at 18-20 minutes (depending on thickness) check chicken thighs at 22-26 minutes, and bake tofu until crispy.

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!

Nutrition

  • 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: vegan fajitas, sheet pan fajitas, fajita bowl, vegan fajita bowls, vegan fajitas, baked fajitas, vegan fajita recipe, vegan fajitas

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Comments

  1. I’ve made this multiple times and it’s a huge hit with our family! Absolutely sensational! Also a great intro to vegan food (if you make the vegan chipotle mayo and serve with tofu). We serve with your Mexican purple cabbage slaw. YUM!

  2. I made this last night, accompanied by your delish chipotle mayo. I followed the fajita recipe using portobello mushrooms for me and chick breast for my hubby (and also swapped one of the bell peppers for a poblano, which I had in the fridge). The fajitas were incredibly flavorful, but the chicken was incrediby over cooked (dry and hard). Any suggestions for next time? Also, my husband said this was the best cauli rice I’d ever made (first time using this particular recipe)!

    1. Thanks, Susan, glad you enjoyed the flavors. I noted the recipe about the chicken breast option. I see my mistake here- sorry about that.

  3. This recipe was delicious! I doubled it for lunches for my husband and I this week. Next time, I would mix together all the veggies and marinade in a bowl because it was really tedious to brush it on each individual piece. Additionally, I checked my veggies at 20 minutes and the peppers and onions black underneath. I would either reduce the heat or check them earlier next time. The veggies were soooo good and I will definitely be using this marinade again!!

    1. Thanks Hayley- appreciate this, haven’t made it in a long time. Very helpful! I updated recipe 🙂

  4. Delish! So fast and easy! I bet the veggies would also go well in a tortilla with some cheese. And next time I’ll try it with avocado as Stacey suggested. Sylvia, you are the best!

  5. Bursting with flavor! The cauliflower rice is a perfect balance to the spicy veggies. I added tofu, doubled the cilantro and lime in the cauliflower, and it all sang a song of life. Thanks Sylvia!

  6. I made this dish for father’s day and it got rave reviews. Love the marinade and lime in the cauliflower. Thx so much for creating something so delish!

  7. Loved this so much, had several non vegan friends over and everyone loved it and had no idea we were cooking strictly vegan. Perfect flavors and totally satisfying.

  8. This was very good–we will definitely be making this again!
    I topped it with avacado ans fresh salsa. Riced cauliflower is going to be my go-to over rice now.

  9. Sylvia,
    I love your recipes and your thoughtful commentary. Believe it or not, I literally made split pea soup from 5+-year-old peas last week because I could not bear to throw them away. FWIW, it was delicious….

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