Who doesn’t love a good fajita? With help from The Real Food Dietitians, I made cauliflower the highlight of this fajita dish. I love this sheet pan fajita bowls recipe because you get the delicious taste of a fajita without the need for tortillas. I love deconstructing most meals and rice bowls are simply delicious. Instead of using rice in this recipe, we use riced cauliflower. If you truly can’t stand cauliflower, there are other rice alternatives that you can use.
For the main protein, you can use vegetarian-friendly ingredients, or you can add sliced chicken breasts, shrimp, beef… basically, whatever you’re craving! I didn’t even need to add anything else because the cauliflower and peppers were filling enough! I was both surprised, and pleased, by how full I could get just from peppers and cauliflower.
Fajita bowls are also great for weekly meal prep (this seems to be the theme of many of my meals lately).
I will say, that this has become my favorite way to incorporate cauliflower into my meals. To be honest, cauliflower is rarely included on my grocery list. I think this is now going to change due to how often I’ve been using it lately! With how healthy cauliflower is, this is definitely not a bad thing.
Sheet Pan Cauliflower Fajita Bowls
Ingredients
3 Bell peppers, any color (red and orange are sweeter), thinly sliced or diced
1 Yellow onion, thinly sliced or diced
2 tablespoons avocado oil or olive oil, divided
1 head of cauliflower, riced
Seasoning:
Chili powder, smoked paprika, garlic powder, ground cumin, salt, black pepper
Juice of ½ lime + a pinch of chipotle pepper powder
Optional Extras:
- Raw shrimp (deveined and tails removed)
- Sliced Beef
- Sliced Chicken
- Fresh Cilantro, guacamole, tomatoes, and lime wedges for serving.
- Sauce of your choice, if desired. I highly recommend one of Maritime Madness‘ sauces. However, if you can’t wait for your delivery, I recently discovered President’s Choice Chipotle Crema and it’s delicious.
Instructions
- Preheat the oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
- Place chopped peppers, onions, and an even layer of the riced cauliflower onto the baking sheet. Drizzle with 1 tablespoon oil. If you’re making it with optional extra protein, divide the pan with half of it being used for the veggies, and the other half being used for the protein.
- Sprinkle the chili powder, paprika, garlic powder, cumin, salt, pepper (and others if desired), over everything on the pan.
- Place the baking sheet in the preheated oven and bake for 10-15 minutes, tossing halfway through to ensure an even cook.
- While everything bakes, make a homemade chipotle dressing if desired
- Remove the pan from the oven, stir, and then bake for an additional 10 minutes. If using meat, cook until you are sure that it is cooked through.
- Remove the pan from the oven. Season the riced cauliflower with salt and pepper to taste.
To serve, place cauliflower in a bowl, then top with the peppers, onions, and shrimp if used. - Optional: Drizzle with Chipotle Ranch Dressing and sprinkle with fresh cilantro. Serve with guacamole, fresh lime wedges, and/or salsa or pico de gallo.
Enjoy! If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. They’d make great additions to salads or as a side for another meal.
Related:
Shrimp and Avocado Citrus Salad Recipe
