Cauliflower Fajita Mexican Bowl: Brown rice, black beans, cauliflower fajita vegetables, chopped lettuce, onions, tomatoes, avocado and the best cashew sour cream. A filling and nutrient rich meal! This recipe is also great for busy work weeks; the leftovers save perfectly for quick lunches.

Cauliflower Fajita Mexican Bowl | Nora Cooks

It’s no secret that I love Mexican food. We have some version of it at least once a week at our house, and I have several recipes on the blog from fajitas, tacos, Spanish rice, refried beans, and casseroles to nacho cheese sauce and Queso dip .. I just can’t get enough!

I almost didn’t post this because it uses my beloved Sheet Pan Cauliflower Fajitas, and almost didn’t seem like it deserved it’s own post. But, it’s just so good, I decided to give this Mexican Bowl it’s very own page. So here you go!

Some great things about this Cauliflower Fajita Mexican Bowl:

It makes a lot of food, so yay! for big families and leftovers

You can personalize each bowl depending on picky kid preferences

It has it all: whole grains, beans, plenty of fresh vegetables and healthy fats

Creamy, dreamy cashew sour cream

Who said eating vegan was boring? 😉

Cauliflower Fajita Mexican Bowl | Nora Cooks

 If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram or find me on Facebook. Enjoy!

Cauliflower Fajita Mexican Bowl | Nora Cooks

Cauliflower Fajita Mexican Bowl

Oven-roasted fajita vegetables, brown rice, black beans, avocado slices, tomatoes, lettuce, red onions and cashew sour cream. Full of fiber, protein and healthy fats, this bowl is anything but boring!
5 from 3 votes

Ingredients

Sheet Pan Cauliflower Fajitas

  • 1 large head cauliflower, chopped
  • 2 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 1 medium onion, sliced
  • 2 tablespoons olive oil (or water for oil-free)
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Cashew Sour Cream

  • 1 cup raw cashews, soaked in hot water for 5 minutes and then drained
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt

The rest:

  • 4-6 cups cooked brown rice
  • 1-2 15-oz cans black beans, warmed up
  • 1-2 avocados, sliced
  • 3-4 cups chopped lettuce
  • 1/2 cup chopped red onions
  • 1 cup grape tomatoes, sliced if desired
  • hot sauce, optional

Instructions

Sheet Pan Cauliflower Fajitas

  • Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil.
  • Add all spices to a small bowl and mix. Set aside. Place the chopped cauliflower, peppers, onions, spice mixture, salt and olive oil in a large bowl. Mix well.
  • Add the mixture to sheet pan(s) and bake for 20-25 minutes. Remove from oven.

Cashew Sour Cream

  • Add all ingredients to a high powered blender and blend until smooth.

To Assemble:

  • Add 1/2-1 cup cooked brown rice to a bowl. Add 1/2 cup black beans, a large serving of the fajita vegetables, some lettuce, avocado slices, tomatoes and red onions. Drizzle with cashew sour cream and hot sauce, if desired.

Notes

  • Vary the amounts of rice, black beans and vegetables based on how many people you want to feed. 
  • This is a great "prep for the work week" meal. Simple prep all of the ingredients for grab and go on busy work days. Re-warm the rice, black beans and fajita veggies and then add raw ingredients.
  • For oil-free: use water instead of the olive oil. Just watch to make sure the vegetables don't burn. 

Nutrition

Serving: 1serving, Calories: 497kcal, Carbohydrates: 67g, Protein: 16g, Fat: 21g, Saturated Fat: 3g, Sodium: 825mg, Potassium: 1253mg, Fiber: 15g, Sugar: 9g, Vitamin A: 2303IU, Vitamin C: 142mg, Calcium: 101mg, Iron: 5mg

 

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