Cauliflower Sheet Pan Fajitas!

These smoky roasted cauliflower fajitas are loaded with colorful peppers, mushrooms, and bold spices, then finished with lime and soy sauce for a savory kick. Pile them into warm tortillas with rice, beans, and guacamole for a satisfying 30-minute plant-based meal.

weeknight meal, vegan, easy, plant based

dinner

Mexican

Yield: 4

Author: Miriam Hahn

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Cauliflower Sheet Pan Fajitas!

These smoky roasted cauliflower fajitas are loaded with colorful peppers, mushrooms, and bold spices, then finished with lime and soy sauce for a savory kick. Pile them into warm tortillas with rice, beans, and guacamole for a satisfying 30-minute plant-based meal.

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

• 1 head cauliflower, cut into small florets
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 red onion, sliced
• 1 box mushrooms, halved
• 3 cloves garlic, chopped
• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 2 tablespoons avocado oil
• 1 teaspoon each: cumin, smoked paprika
• Serve with soft tortillas, pinto beans, rice, guacamole

Instructions

1. Preheat oven to 400 F
2. Put the chopped veggies into a large bowl. Add the lime juice, soy sauce, avocado oil, cumin, and smoked paprika.
3. Bake for 20 or 30 minutes until the vegetables are getting charred on top.
4. Assemble tortillas with the fajita veggies, rice, beans, and guacamole!

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