Spicy Tex-Mex Cauliflower Bowls with Fajita Veggies and Pineapple Salsa

Craving all the tantalizing flavors and textures of a rice bowl-minus the meat? This Tex-Mex fajita-inspired vegan meal delivers big on taste and satisfaction. You’ll build your bowl starting with a bed of fluffy garlic, cilantro and lime rice, then pile on caramelized onions and peppers deglazed with pineapple juice, sweet and spicy roasted cauliflower, creamy guac and a tangy pineapple salsa. A squeeze of lime ties it all together.

Perfect for a weeknight dinner or meal prep, these bowls are packed with vibrant colors and bold flavors. The combination of smoky fajita spices, juicy pineapple and rich guacamole makes every bite exciting. Plus, it’s completely plant-based and loaded with veggies!

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the jasmine rice according to package directions. Once cooked, fluff with a fork and stir in half the Tex-Mex paste, a squeeze of lime juice and half the chopped cilantro. Keep warm.
3. On the prepared baking sheet, toss cauliflower florets with 1 teaspoon olive oil, fajita spice blend, salt and pepper. Spread in a single layer. Roast for 20-25 minutes, until tender and lightly charred.
4. While cauliflower roasts, thinly slice the onion and green pepper. Mince the garlic. Cut the pineapple into small dice. Chop remaining cilantro.
5. In a large skillet, heat 2 teaspoons cooking oil over medium-high heat. Add onion and pepper; cook, stirring occasionally, until softened and caramelized, about 8-10 minutes. Add minced garlic and cook 1 minute more. Deglaze the pan with a splash of pineapple juice (reserve some pineapple for salsa). Season with salt and pepper.
6. In a small bowl, combine diced pineapple, remaining cilantro, a squeeze of lime juice and a pinch of salt to make the pineapple salsa.
7. To assemble bowls: divide the garlic-lime rice among serving bowls. Top with caramelized fajita veggies, roasted cauliflower, a dollop of guacamole and pineapple salsa. Serve with lime wedges.
8. Enjoy immediately.

Recipe Tips

FAQ

Can I use frozen cauliflower?

Yes, but thaw and pat dry thoroughly before roasting to ensure it gets crispy.

What can I substitute for guacamole?

Sliced avocado works well or you can make a quick avocado mash with lime and salt.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your spice blend to be sure.