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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 Fajita Bowl with Cilantro Cauliflower Rice

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4
  • Category: vegan, main, sheet pan dinner, gluten-free
  • Method: sheet pan dinner
  • Cuisine: mexican


Sheet-Pan Vegan Fajita Bowl with Cauliflower Rice– a fast weeknight meal that is vegan and gluten free. Or feel free to add chicken!




  • 2 bell peppers
  • ½ red onion
  • 2 large portobello mushrooms ( or sub chicken breasts)

Cilantro Lime Cauliflower Rice

  • 1 tablespoon olive oil
  • ¼ of an onion, diced
  • 16 ounces “riced” cauliflower
  • ½ teaspoon salt
  • 1 teaspoon coriander
  • zest and juice from half a small lime
  • ¼ cup cilantro


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. ( if using chicken, leave it whole)   Place on a parchment or foil lined baking sheet, not overlapping.  Brush with the marinade.

Roast in the oven 25-35 minutes, checking after 20 and giving a a quick toss if edges seem dark.

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 about 10 minutes, stirring often.

Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve. Garnish with cilantro.


If adding chicken, brush with the remaining marinade and bake along side the veggies.

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 its cooked.

Keywords: sheet pan fajitas, vegan fajita bowls, cauliflower rice, vegan sheet pan dinner, vegan fajita recipe, vegan fajitas