So, I don’t do the dishes. I know, right? I also don’t make the school lunches for my toddler or vacuum or take out the trash. Or the dog, for that matter. Nope, I’ve got me a badass husband for all of that. Don’t be jealous… just send this post to your man with an accompanying “I’m looking at you” gif. Subtle. So when a recipe strikes me for being really amazing on the dishwasher, that’s really saying something. And this recipe? Oh, it qualifies. It makes like three dishes, all of which actually hold the final recipe. So does it make any dishes at all if it’s using them all? Right? Net dishes? The reality, though, is that I couldn’t care less about the volume of dishes if a recipe isn’t insanely good. Like flavorful and filling and healthy and whoa this is vegan?! and also simultaneously Whole30 and paleo and just yes yes yes, sheet pan vegetarian fajitas all day. Luckily, this recipe ticks alllllllll the boxes.
Why This Recipe Is So Good
They’re super filling, made with peppers, onions, and two types of mushrooms. The mushrooms give the fajitas a meaty taste, and my family doesn’t miss the meat at all!These sheet pan fajitas come together super quickly, in under 30 minutes.They’re served with a quick guacamole and delicious cilantro lime cauliflower rice. The cauliflower rice is fortified with a touch of coconut cream, making it richer and tastier than ever.You can serve them in tortillas (flour, corn, cassava flour, low carb… whatever!), lettuce cups, or over the cilantro-lime cauliflower rice as burrito bowls.
How to Make It
Start by placing your oven racks in thirds, with a baking sheet on the top rack. Preheat the broiler with the baking sheet in the oven. Prepare your peppers, onions, and mushrooms, and place all the veggies in a large bowl. In a small bowl, whisk together the avocado oil and spices then pour over veggies. Toss to coat well. Carefully slice out the rack with the baking sheet and pour the veggies onto the hot baking sheet, using a spatula to spread evenly over the pan. Cook 12-14 minutes or until veggies are softening and browned in spots. Meanwhile, mash the avocado in a medium bowl until it reaches the texture you like, then stir in the pico de gallo, lime juice, and salt. Make the cilantro-lime cauliflower rice: stir together the steamed cauliflower with the remaining ingredients. Remove the veggies from oven when the veggies are softened and lightly browned. If desired, sop up excess juices naturally produced by the veggies. Using a potholder, tilt the baking sheet up slightly at an angle. Use a couple balled up paper towels to absorb the juices that pool in the corner. Discard. Serve the vegetarian fajitas in tortillas, lettuce cups, or over cilantro-lime cauliflower rice. Top with plenty of guacamole, more pico de gallo, and other garnishes.
Tips
Don’t like mushrooms? Replace them with an extra bell pepper, along with a couple of medium zucchini, sliced into 1/2″ moons.To carefully sop up the excess juices produced by the veggies, I fold up a paper towel into a small square and hold it with tongs. I then, using a potholder, hold up one corner of the baking sheet at an angle. I press the paper towel into the lower corner until the juices are absorbed.Use different types of chili powder for different flavors. Ancho chili powder is a great moderate flavor, while chipotle chili powder offers a smokier, spicier flavor.
Other Recipes You’ll Love:
Cilantro Lime Cauliflower RiceAvocado SalsaShredded BeefBest Restaurant Style SalsaBest Sheet Pan Fajitas with SteakChipotle Beef and Avocado BowlsShredded Chicken TacosCarne Asada Fries
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