Vegan Sheet-Pan Fajita Bowls
These easy Vegan 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.
For the fajita spice mix
- 1 teaspoon chili powder
- 1 teaspoon hot smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon sea salt
For the Fajita Bowls
- 2 Tablespoons extra virgin olive oil
- 2 medium red or green pepper sliced into strips
- 1 medium zucchini sliced into strips
- 1 small cauliflower broken down into florets
- 1/2 large red onion sliced into strips
- 14 oz can chickpeas about 1 1/2 cups
For the fajita rice
- 1 cup short-grain brown rice
- 1/2 cup of your favourite salsa
- 1 bunch cilantro
For the chipotle-lime cashew cream
- 1/2 cup raw cashews soaked at least 4 hours*
- 1/4 cup lime juice
- 1/2 cup cold water
- 1-2 teaspoons adobo sauce from a can of chipotle chiles
- 1/4 teaspoon sea salt
Preheat your oven to 200°C / 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.
To make the Fajita Rice
Rinse the rice under cold water. Place in a pot with 1 1/2 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.
To make the Cashew Cream
Drain the cashews and rinse well.
Place the soaked cashews into a blender with lime juice, water, and 1 tsp 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.
Divide the Mexi rice into four bowls. Top with roasted vegetables and chickpeas, and cashew cream.
To serve, add diced avocado and cilantro.
*If you don't have a high speed blender, soak your cashews overnight. Mine is nothing fancy (it's a KitchenAid) and I find I can get away with soaking for as little as 2 hours.
*Nutrition values are an estimate only.
Calories: 491kcal | Carbohydrates: 70g | Protein: 15g | Fat: 18g | Saturated Fat: 2g | Sodium: 1198mg | Potassium: 1005mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2660IU | Vitamin C: 123.4mg | Calcium: 101mg | Iron: 4.6mg