Vegan Spicy Tex-Mex Cauliflower Bowls
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Vegan Spicy Tex-Mex Cauliflower Bowls

Vegan Spicy Tex-Mex Cauliflower Bowls

with Fajita Veggies, Guacamole & Pineapple Salsa

Craving all the tantalizing flavors and textures of a rice bowl—minus the meat? Look no further. For this Tex-mex fajita-inspired vegan meal, you’ll build your bowl starting with a bed of fluffy garlic, cilantro and lime rice, topped with caramelized onions & peppers deglazed with pineapple juice. Next up—sweet & spicy roasted cauliflower, creamy guac, tangy pineapple salsa, and a squeeeeze of lime.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes


serving amount

10 ounce

Cauliflower Florets

1 clove


1 unit

Tex-Mex Paste

¾ cup

Jasmine Rice

1 unit

Long Green Pepper

1 unit

Yellow Onion

1 unit


¼ ounce


4 ounce


1 tablespoon

Fajita Spice Blend

4 tablespoon


Not included in your delivery

1 teaspoon

Olive Oil

4 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories590 kcal
Fat20 g
Saturated Fat2.5 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber9 g
Protein6 g
Cholesterol0 mg
Sodium1070 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Baking Sheet
Small pot
Small Bowl
Large Pan


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Peel and mince or grate garlic.

Roast Cauliflower

• In a large bowl, combine Tex-Mex paste and a drizzle of oil. Add cauliflower; stir until thoroughly coated. Transfer to a lightly oiled baking sheet. TIP: Line with foil first for easy cleanup! • Roast on top rack until browned and tender, 20-25 minutes. Wipe out bowl.

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Finish Prep

• While rice cooks, drain pineapple over a small bowl (reserve juice for Step 6). Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

Make Salsa

• In bowl used for cauliflower, combine drained pineapple, minced onion, half the cilantro, a squeeze of lime juice, and a pinch of lime zest. Season with salt and pepper.

Cook Fajita Veggies

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring, until lightly browned, 3-5 minutes. • Stir in half the Fajita Spice Blend (all for 4 servings) and a splash of reserved pineapple juice; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. TIP: If pan seems dry, add another splash of juice. • Remove pan from heat; stir in a squeeze of lime juice. Cover to keep warm.

Finish & Serve

• Fluff rice with a fork; stir in remaining lime zest, remaining cilantro, and a drizzle of olive oil. Season with salt and pepper. • Divide rice between bowls; top with fajita veggies, cauliflower, guacamole, and salsa. Serve with remaining lime wedges on the side.

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