Fajita Bowls with Cauliflower Rice {Vegan}

vegan fajita cauli rice bowl

Because of my constant need to be independent and divergent in some way I almost always choose vegetable fajitas on a standard Mexican restaurant menu. Unless I’m at a fancy taco place. Then I just eat the fancy tacos and shut the hell up.

Anyway, those veggie fajitas usually come with a pan of sizzling spiced bell peppers and onions – plus an entire plate’s worth of add-ons like guac, salsa, iceberg lettuce and a stack of warm tortillas. I’m given lots of freedom to put together my own combinations or just dig in to a pile of vegetables with tons of guacamole. Writing my own rules. Just the way I like it.

And if I find myself at Chipotle…I opt for a burrito bowl and customize the crap out of it.

Here we find ourselves somewhere in the middle with some cauliflower rice thrown in for all those fake rice enthusiasts out there. I love regular rice and especially chewy, nutty brown rice, but sometimes I find myself with a whole head of cauliflower for the fourth week in a row and I’ve gotta mix it up. Plus it’s super light and fluffy and paleo-friendly.

Let’s make cauliflower rice fajita bowls!

cauliflower rice vegan fajita bowl

The most important thing about this recipe is to briefly cook the cauliflower rice. A lot of recipes have you eating the stuff raw, which I don’t care for taste-wise. Cooking the cauliflower briefly in a skillet brings out the flavor and makes a warm bed for your saucy, spicy Mexican vegetables. 

Cauliflower Rice

makes 4 cups

  • 1 small head cauliflower, cored and cut into florets
  • 1/4 cup cilantro and/or parsley leaves
  • salt, to taste
  • water

Place florets in the bowl of a large food processor (if you have a small food processor, you can do it in batches). Pulse until the cauliflower is finely chopped. Add in cilantro or parsley and a pinch of salt.

Pulse again until the cauliflower resembles grains of rice or fluffy couscous.

Heat a large skillet with high sides over a medium-high heat. Add cauliflower rice and 1 tablespoon of water to the pan. Allow to heat through and for the water to evaporate – about 5 minutes. Add a bit more salt if needed. Set aside.

Fajita Vegetables

makes 2-4 serves

  • Oil
  • Onion, cut into thin half-moon slices
  • Red bell pepper, cut into thin strips
  • Yellow bell pepper, cut into thin strips
  • 1 medium zucchini, cut into thin strips or matchsticks
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • pinch of chili flakes
  • salt
  • water

In a large skillet, heat a drizzle of oil over a medium-high heat. Add onion and a pinch of salt and cook, stirring occasionally for about 5 minutes until the onion is soft.

Add peppers and spices and cook for about 5 minutes, stirring occasionally. Add zucchini and cook for another 10 minutes, adding water a tablespoon at a time when the pan goes dry. The water and the spices thicken to create a little sauce. Cook until vegetables are soft and set aside.

Fajita Bowl {Vegan}

makes 1 bowl

  • 1 cup cauliflower Rice
  • 1 cup fajita vegetables
  • 1/4-1/3 cup cooked black beans, drained and rinsed with warm water
  • 1/4 cup grilled corn kernels, from fresh or frozen
  • 1/2 avocado, cut into chunks
  • chili flakes (optional)
  • salt
  • 1/2 fresh lime
  • hot sauce (optional)

In a small bowl, place avocado, a pinch of chili flakes, a pinch of salt and a spritz of lime and smash with a fork to desired consistency.

Place cauliflower rice in a bowl and top with fajita vegetables, black beans, corn and avocado smash. Spitz with a little extra lime and serve with your favorite hot sauce or salsa.


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