These easy Sheet-pan Fajita Bowls are sure to be a crowd pleaser! With zucchini, peppers, cauliflower, spicy chickpeas roasted on a sheet pan, and served with a zippy chipotle-lime cashew cream and quick fajita rice, these vegan fajita bowls are a healthy, satisfying, and delicious meal.
Ingredients
Fajita Spice mix
1tsp chili powder
1 tsp hot smoked paprika
1 tsp ground cumin
½ tsp sea salt
Fajita Bowls
2 tbsp extra virgin olive oil
2 medium green pepper sliced into strips
1 medium zucchini sliced into strips
1 small cauliflower broken down into florets
½ large red onion sliced into strips
1 1/2 cups canned chickpeas
Fajita Rice
1 cup brown rice
½ cup of your favorite salsa
cilantro
Chipotle-Lime cashew cream
½ cup raw cashews soaked at least 4 hours
¼ cup lime juice
½ cup cold water
1-2 teaspoons adobo sauce from a can of chipotle chiles
¼ teaspoon sea salt
Method
Preheat your oven to 400°F.
Combine the spices for the fajita mix in a small bowl, and set aside.
In a large sheet pan or roasting pan, combine the peppers, zucchini, cauliflower, red onion, and chickpeas. Toss with two tablespoons of olive oil, and then add the fajita seasoning mix. Give everything a good stir to ensure the seasoning is evenly distributed.
Place the sheet pan into the oven, and roast for 20 minutes.
Remove, give everything a good stir, and put back in the oven for another 15-20 minutes until the vegetables are golden brown and soft, but not mushy.
Prepare Fajita Rice
Rinse the rice under cold water. Place in a pot with 1 ½ cups cold water and a pinch of salt.
Place the pot over high heat, covered, and bring to the boil. Reduce the heat to low and simmer for 30-40 minutes, until the rice is tender.
Remove the rice from the heat, and stir in the salsa. Set aside.
For Cashew Cream
Drain the cashews and rinse well.
Place the soaked cashews into a blender with lime juice, water, and 1 teaspoon adobo sauce. Blend to combine, stopping to scrape down the sides a couple of times, until completely smooth. Taste and determine whether you want to add the remaining teaspoon of adobo sauce.
To Serve
Divide the rice into four bowls. Top with roasted vegetables and chickpeas, and cashew cream.
Add diced avocado and cilantro.
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