Vegan fajita bowl with cauli rice
Vegan fajita bowl with cauli rice
Try this vibrant, nutritious bowl for a well-balanced vegan meal that has less than 200 calories
Ingredients
- olive oil
- 1 or 2 small red peppers seeded and sliced
- 1 red onion sliced
- 1 tbsp chipotle paste
- 200 g tin chopped tomatoes
- 1 small cauliflower chopped
- 1/2 tsp cumin seeds
- 1/2 tsp garlic salt or granules
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp chilli flakes
- 1/2 small avocado stoned and sliced to serve
- coriander a few leaves chopped to serve
- lime wedges to serve
Instructions
- Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.
- For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.
