Are you ready to tantalize your taste buds with a vibrant and satisfying meal that’s not only delicious but also completely plant-based? Dive into the world of flavor with our Vegan Sheet Pan Fajita Bowls featuring Spicy Chickpeas and Cauliflower! This easy-to-follow recipe combines the hearty goodness of roasted vegetables and protein-packed chickpeas, all seasoned to perfection. In just 45 minutes, you can create a colorful, nutritious dish that will impress your family and friends, leaving them begging for seconds. Get ready to savor every bite and discover how simple it is to whip up a wholesome meal that’s bursting with flavor!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 head cauliflower, chopped
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooked rice or quinoa for serving
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your vegetables will roast evenly and develop a nice caramelization.
- Prepare your vegetables: Rinse and drain the canned chickpeas thoroughly, then pat them dry with a paper towel. Chop the cauliflower into bite-sized florets, slice the bell pepper into thin strips, and slice the onion into wedges.
- In a large mixing bowl, combine the chickpeas, chopped cauliflower, sliced bell pepper, and sliced onion. Drizzle with 2 tablespoons of olive oil, then sprinkle with 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of paprika, and salt and pepper to taste.
- Toss everything together until the vegetables and chickpeas are evenly coated with the oil and spices. This will help to ensure that each bite is flavorful.
- Spread the mixture evenly on a large sheet pan, making sure not to overcrowd the vegetables. This allows them to roast properly and get crispy.
- Place the sheet pan in the preheated oven and roast for about 25-30 minutes, stirring halfway through. The vegetables should be tender and slightly charred, while the chickpeas should be crispy.
- While the vegetables and chickpeas are roasting, prepare your rice or quinoa according to the package instructions. This will serve as the base for your fajita bowls.
- Once the chickpeas and vegetables are done roasting, remove the sheet pan from the oven. Let it cool for a few minutes.
- To assemble the fajita bowls, start with a base of cooked rice or quinoa in each bowl. Top with the roasted chickpeas and vegetables.
- Garnish each bowl with fresh cilantro for a burst of flavor and color. You can also add avocado, lime wedges, or your favorite salsa if desired.
- Serve immediately and enjoy your delicious Vegan Sheet Pan Fajita Bowls with Spicy Chickpeas and Cauliflower!
Tips
- Prep Ahead: To save time, you can chop your vegetables and rinse the chickpeas in advance. Store them in the fridge until you're ready to roast, making weeknight dinners a breeze!
- Customize Your Veggies: Feel free to mix and match your favorite vegetables. Zucchini, mushrooms, or even sweet potatoes can be great additions to this dish.
- Don’t Skip the Drying: Make sure to pat the chickpeas dry before seasoning. This step is crucial for achieving that crispy texture when roasting.
- Spacing is Key: When spreading the mixture on the sheet pan, ensure the vegetables and chickpeas are in a single layer. Overcrowding can lead to steaming instead of roasting, which can affect the texture.
- Add Heat: If you love a kick, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the spice mix for an extra layer of heat.
- Serve with Style: Elevate your bowls with toppings like avocado, lime wedges, or your favorite salsa. A dollop of vegan sour cream can also add a creamy contrast to the spicy flavors.
- Meal Prep Friendly: These fajita bowls store well in the fridge, making them perfect for meal prep. Just reheat and enjoy throughout the week!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
