Paleo Cauliflower Rice Fajitas
Cauliflower rice goes Mexican in these healthy, easy and delicious paleo cauliflower rice fajitas. Fresh and crunchy romaine lettuce make the perfect grain-free taco shells and they get piled high with peppers, cauliflower rice, avocado, cilantro and lime for plenty of flavour and nutrition. This vegan and paleo take on fajitas is perfect when you want something light that still tastes great!
Healthy, Vegan Mexican Food
These paleo cauliflower rice fajitas came about due to a craving for Mexican that just had to be dealt with. Lime, cilantro, avocado, salsa, I needed these flavours! With my current nutrition goals, I wanted something low in carbs with healthy fats and lots of veggies to fill me up.
To create the “taco meat” for the fajitas I used a mixture of cauliflower rice and walnuts and it worked out beautifully. It’s filling, flavourful and has an awesome texture perfect for fajitas, burritos and tacos. Paired up with Mexican spices, plenty of avocado and spicy cooked peppers, you’ll love this healthy, low carb, plant-based alternative to ground beef. You could also use the lentil taco “meat” from my lentil tacos or vegan tostadas in these. This chimmichurri sauce or tomatillo sauce would also be a delicious addition!
Try It In A Tortilla
You can always use tortillas as an alternative to the romaine lettuce taco shells. The romaine makes for a nice light meal but if you want something more substantial, go ahead and wrap up all the fillings in a tortilla. You could use small tortillas to make tacos or large tortillas to make burritos. They can even be made ahead as part of food prep, rolled up in tortillas and either frozen individually for a take on microwave-burritos, or packed in the fridge for a healthy pre-made meal you can enjoy during the week.
Turn it Into A Burrito Bowl
Another option to the romaine lettuce shell or tortillas, is to use the romaine to make a bed of lettuce, then add all the toppings to make a delicious cauliflower rice burrito bowl! Add the romaine to a bowl, top with cauliflower rice, peppers, avocado, black beans, cilantro, lime, salsa and dig in! You can even skip the romaine and just add the toppings to a big bowl of cauliflower rice. Cauliflower rice burrito bowls are a good option for weekly food prep too. You can read more about making burrito bowls for food prep in this post. So many delicious options!
Paleo Cauliflower Rice Fajitas
What makes these paleo cauliflower rice fajitas? Well, there are no grains and no legumes in them. I don’t really like labelling food this or that but for those of you trying Whole30 or eating paleo, these are for you. They’re also completely plant-based, so whether you’re vegan, trying Meatless Monday or just trying to incorporate more vegetables into your diet, this is a great way to do it!Print
To Make the Fajita-Style Peppers
- 1 tsp coconut or olive oil, or a splash of water or vegetable stock to cook without oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic
- spice mix: 1 tsp onion powder, 1 tsp garlic powder, 1 1/2 tsp chili powder, 1 1/2 tsp cumin, 1 tsp paprika, 1/2 tsp sea salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes (reserve 1/2 to make the caulilflower rice)
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 orange pepper, thinly sliced
To Make the Cauliflower Rice
- 1 crown cauliflower, riced using a food processor or blender
- 1/2 cup walnuts, finely chopped
- 1 tbsp tomato paste
- spritz of fresh lime juice
- rest of the spice mix from above
To Assemble the Fajitas
- romaine lettuce
- sliced black olives
- diced jalapeno (optional)
- vegan cheese, grated (optional)
- black or refried beans (optional, not paleo)
- Cook the onion and garlic in 1 tsp of oil for about 5 minutes over medium heat.
- Mix all the spices together in a small bowl.
- Add the sliced peppers to the garlic and onion, along with 1/2 of the spice mixture. Cook until soft, approximately 10 minutes. Remove from the pan.
- Cook the cauliflower and walnuts in the same pan over medium heat. Add the other 1/2 of the spice mixture and the tomato paste. Spritz with the juice of 1/2 a lime. Cook until tender, about 5-10 minutes.
- Lay pieces of romaine lettuce out on a plate. Top with a scoop of the cauliflower “meat” and a scoop of the peppers.
- Add your toppings.