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Low Carb Vegan Fajita Bowls
Quick & easy veggie fajitas are served with Mexican cauliflower rice & avocado salsa in this gluten free, vegan fajita bowl recipe, with just 16 net carbs!
Course
Main Course
Cuisine
Mexican
Prep Time
35
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
bowls
Calories
206
kcal
Author
Whitney Bond
Ingredients
Veggie Fajitas
1
tablespoon
olive oil
2
cups
bell peppers
sliced
1
cup
red onion
sliced
1
cup
baby bella mushrooms
sliced
2
cloves
garlic
minced
2
teaspoon
fajita seasoning
1
tablespoon
lime juice
fresh squeezed
Bowls
2
cups
Mexican Cauliflower Rice
click link for recipe
1
cup
Chunky Avocado Salsa
click link for recipe
Instructions
Prepare the Mexican cauliflower rice and chunky avocado salsa using the recipe links above.
While the cauliflower rice is roasting in the oven, prepare the veggie fajitas.
Add the olive oil to a large skillet over medium high heat.
Add the bell peppers and red onion, sauté 4-5 minutes.
Add the mushrooms, garlic, fajita seasoning and lime juice.
Sauté for an additional 4-5 minutes.
Divide the prepared cauliflower rice between four bowls.
Top with the sautéed veggie fajitas and chunky avocado salsa.
Notes
These bowls will stay good in the refrigerator for up to 3 days.
Nutrition
Serving:
4
g
|
Calories:
206
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Sodium:
946
mg
|
Potassium:
863
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
3002
mg
|
Vitamin C:
160
mg
|
Calcium:
64
mg
|
Iron:
2
mg
Made this recipe & loved it?
Mention
@BowlsAreTheNewPlates
or tag
#BowlsNotPlates
on Instagram!