Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice

These Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice cover all the bases: They are low carb, gluten free, keto friendly, veggie packed, and vegetarian… not to mention, darn tasty!

It’s the first Meatless Monday of January, so let’s focus on healthier eating today with these Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice!

And no, these veggie-packed fajita bowls are not just low carb — they are also:

• Vegetarian
• Keto friendly
• Gluten free

… or, to sum everything up nicely: All of the things you want in a satisfying weeknight dinner, but with none of the things you don’t.

Eat the rainbow with this veggie-packed fajita bowls recipe, a perfect fit for either Meatless Monday or Taco Tuesday! Vegetarian fajita bowls are also a great meal prep option, just portion out the components and reheat for easy lunches throughout the week.

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinners.

Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice

Ingredients

– for the fajita veggies

1 Tbsp olive oil
2 yellow onions, sliced
1/2 of a medium jalapeño, diced (omit if sensitive to spice; use a whole jalapeño if you like a lot of spice)
3 multicolored bell peppers, seeded and sliced
8 oz mushrooms, sliced
1 tsp minced garlic (about one clove)
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
Sea salt, to taste
Juice of 1/2 a small lime

– for the spinach

1 Tbsp olive oil
2 tsp minced garlic (about 4 cloves)
8 oz fresh spinach
1/4 tsp crushed red pepper
Sea salt, to taste
Splash of lime juice

– for the cilantro lime cauliflower rice

1 Tbsp olive oil
1 Tbsp diced onion
1/2 tsp minced garlic (about one clove)
12 oz bag frozen riced cauliflower
1/4 tsp cumin
Sea salt, to taste
Chopped cilantro, to taste
Lime juice, to taste

– to top

Shredded cheddar, to taste
1-2 avocados, diced

Directions

For the fajita veggies: Slice your veggies. Heat olive oil in a 12″ cast iron skillet over medium-high heat for one minute, then add the onions and jalapeno. Cook over medium-high heat for two minutes, then add in the bell peppers.

Continue to cook for three minutes, stirring occasionally, then stir in the mushrooms, garlic, cumin, chili powder, and smoked paprika. Continue cooking veggies over medium-high heat for about another seven minutes, stirring occasionally, then stir in the sea salt and lime juice and cook for three more minutes.

While the fajita veggies are cooking, also saute your spinach and cook your cauliflower rice.

For the spinach: Heat olive oil in a large skillet over medium heat for one minute. Add garlic and saute for 30 seconds, then add in the spinach, crushed red pepper, sea salt, and lime juice. Cook over medium heat for 4-5 minutes, stirring occasionally, until spinach is wilted. Remove spinach to a separate bowl.

For the rice: After removing the sauteed spinach from the pan, add olive oil to the same large skillet. Saute onion and garlic over medium heat for one minute, then add in the bag of frozen cauliflower rice and cover the pan. Continue to cook covered over medium heat for seven minutes, stirring occasionally and breaking up clumps as you go.

Once the riced cauliflower is heated through and browned, stir in the cumin, cilantro, sea salt, and lime juice.

Now, assemble your fajita bowls!

Divide the finished cilantro lime cauliflower rice among four bowls, then top each fajita bowl with spinach, fajita veggies, diced avocado, and shredded cheese.

Garnish with additional cilantro, if desired. Mix everything up together burrito bowl style, and enjoy!

Note: If you would instead like to use fresh cauliflower that you have riced using a food processor or box grater, go for it — here, I just used a handy bag of frozen riced cauliflower that I picked up on sale at ALDI this week.

Veggie fajitas, all in a bowl!

That’s it! It may look like a lot of ingredients, but these low carb fajita bowls are pretty simple to assemble; you’re just seasoning and cooking up each component separately. So much flavor, so many veggies, and so very tasty for a change of pace from your usual fajita or burrito bowls.

Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice, printable recipe

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Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice

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These Low Carb Veggie Fajita Bowls with Cilantro Lime Cauliflower Rice cover all the bases: They are low carb, gluten free, keto friendly, veggie packed, and vegetarian... not to mention, darn tasty!

Course dinner

Keyword fajita bowls, gluten free, harvest veggies, keto, low carb, meatless monday, vegetarian

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

- for the fajita  veggies

• 1 Tbsp olive oil
• 2 yellow onions sliced
• 1/2 of a medium jalapeño diced (omit if sensitive to spice; use a whole jalapeño if you like a lot of spice)
• 3 multicolored bell peppers seeded and sliced
• 8 oz mushrooms sliced
• 1 tsp minced garlic about one clove
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Sea salt to taste
• Juice of 1/2 a small lime

- for the spinach

• 1 Tbsp olive oil
• 2 tsp minced garlic about 4 cloves
• 8 oz fresh spinach
• 1/4 tsp crushed red pepper
• Sea salt to taste
• Splash of lime juice

- for the cilantro lime cauliflower rice

• 1 Tbsp olive oil
• 1 Tbsp diced onion
• 1/2 tsp minced garlic about one clove
• 12 oz bag frozen riced cauliflower
• 1/4 tsp cumin
• Sea salt to taste
• Chopped cilantro to taste
• Lime juice to taste

- to top

• Shredded cheddar to taste
• 1-2 avocados diced

Instructions

Start with the fajita veggies.

• For the fajita veggies: Slice your veggies. Heat olive oil in a 12" cast iron skillet over medium-high heat for one minute, then add the onions and jalapeno. Cook over medium-high heat for two minutes, then add in the bell peppers.
• Continue to cook for three minutes, stirring occasionally, then stir in the mushrooms, garlic, cumin, chili powder, and smoked paprika. Continue cooking veggies over medium-high heat for about another seven minutes, stirring occasionally, then stir in the sea salt and lime juice and cook for three more minutes.

While the fajita veggies are cooking, also saute your spinach and cook your cauliflower rice.

• For the spinach: Heat olive oil in a large skillet over medium heat for one minute. Add garlic and saute for 30 seconds, then add in the spinach, crushed red pepper, sea salt, and lime juice. Cook over medium heat for 4-5 minutes, stirring occasionally, until spinach is wilted. Remove spinach to a separate bowl.
• For the rice: After removing the sauteed spinach from the pan, add olive oil to the same large skillet. Saute onion and garlic over medium heat for one minute, then add in the bag of frozen cauliflower rice and cover the pan. Continue to cook covered over medium heat for seven minutes, stirring occasionally and breaking up clumps as you go.
• Once the riced cauliflower is heated through and browned, stir in the cumin, cilantro, sea salt, and lime juice.

Now, assemble your fajita bowls!

• Divide the finished cilantro lime cauliflower rice among four bowls, then top each fajita bowl with spinach, fajita veggies, diced avocado, and shredded cheese.
• Garnish with additional cilantro, if desired. Mix everything up together burrito bowl style, and enjoy!

Notes

If you would instead like to use fresh cauliflower that you have riced using a food processor or box grater, go for it -- here, I just used a handy bag of frozen riced cauliflower that I picked up on sale at ALDI this week.

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