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Overhead of Vegetarian sheet pan fajitas with a bowl of cauliflower rice and bowl of guacamole to the side

Sheet Pan Vegetarian Fajitas with Cilantro Lime Cauliflower Rice

Absolutely delicious sheet pan vegetarian fajitas made with bell peppers, onions, and mushrooms. With a quick guacamole and flavorful cilantro lime cauliflower rice, this dinner recipe is made in about 25 minutes and is naturally vegan, Whole30, and paleo, too.
Course Main Course
Cuisine Latin, Mexican
Keyword portobello fajitas, vegan fajitas, vegetarian fajitas
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4 people
Calories 499kcal


Vegetarian Fajitas

  • 3 large bell peppers seeded, halved, and sliced into 1/2" strips. Preferably 1 red, 1 orange, 1 yellow
  • 1 large red onion peeled, halved, and sliced into 1/4" pieces
  • 2 portobello caps cut into 1/2" slices
  • 8 ounces baby bella mushrooms halved
  • 1/4 cup + 2 tablespoons avocado oil
  • 2-3 cloves garlic minced or pressed
  • 2 teaspoons chili powder see Note 1
  • juice of 1/2 lime
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons salt


  • 2 avocados peeled and seeded
  • 1/4 cup pico de gallo or fresh salsa
  • juice of 1/2-1 lime
  • 1/2 teaspoon salt plus more to taste

Cilantro Lime Cauliflower Rice

  • 3 cups steamed cauliflower rice see Note 2
  • 2 tablespoons fresh cilantro chopped
  • juice of 1/2-1 lime
  • 4 tablespoons solid coconut cream see Note 3
  • 1/2 teaspoon salt

To Serve

  • Lettuce cups or tortillas
  • Pico de gallo
  • Lime wedges
  • Shredded cheese or crumbled queso fresco
  • Fresh chopped cilantro
  • Fresh chopped red onion
  • Radishes


  • Preheat your broiler with oven racks in thirds; place a baking sheet on top rack. Let baking sheet preheat.
  • Put peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together avocado oil, garlic, and seasonings until smooth. Pour over veggies and toss well to coat.
  • Carefully but quickly remove baking pan and scatter veggie mixture over. Place baking sheet back in the oven on top rack and cook for 12-14 minutes, or until veggies are browned and softened, stirring once halfway.
  • Meanwhile, make the guacamole: in a medium bowl, mash the avocado with a potato masher until the desired texture. Stir in pico de gallo, juice of 1/2 lime, and 1/2 teaspoon salt. Taste and correct seasonings, adding more lime juice or salt as desired.
  • Meanwhile, make the cilantro-lime cauliflower rice: Stir together all ingredients, starting with the juice of 1/2 lime. Taste and correct seasonings, adding more lime juice, cilantro, or salt as desired.
  • After 12-14 minutes of cooking, remove pan with veggies from the oven. If desired, sop up juices naturally produced when cooking down the veggies by carefully tilting the pan up at an angle and letting the juices pool in a corner. Carefully, use 1-2 balled up paper towels to soak up juices, then discard.
  • Serve in tortillas or lettuce cups with guacamole, pico de gallo, and finish with garnishes. Serve with a side of cilantro lime cauliflower rice. Alternately, serve as a burrito bowl by spooning cauliflower rice into serving bowls, topping with veggie mixture, then finishing with guacamole and other garnishes.


Note 1
Use a regular chili powder for a milder taste. Try chipotle chili powder for a smokier, spicier flavor.
Note 2
For more help on cauliflower rice and how to steam it, check out my Cilantro Lime Cauliflower Rice post. Here's the overview: microwave fresh cauliflower rice, covered, about 3-5 minutes. Microwave frozen cauliflower rice, uncovered, about 3 minutes, or until hot.
Note 3
Coconut cream is just the solid white part of a can of coconut milk or coconut cream.
Storage Notes
Keep in an airtight container in the fridge 3-5 days.


Calories: 499kcal | Carbohydrates: 30g | Protein: 8g | Fat: 42g | Saturated Fat: 9g | Sodium: 1931mg | Potassium: 1605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 3330IU | Vitamin C: 185.1mg | Calcium: 85mg | Iron: 3mg | Net Carbs: 17g