← Nouns Cooking · Plant-Based

Ingredients

• 700 g skinless chicken breasts, cut into thin strips
• 3 mixed peppers, sliced
• 1 Red onion, sliced
• 3 tbsp olive oil, divided
• 1 tsp Chilli powder
• 1 tsp ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• ½ tsp Garlic powder
• 1 tsp Salt
• 2 limes, zested and juiced
• 1 large cauliflower (about 800 g), cut into florets
• 2 ripe avocados
• 200 g Cherry tomatoes, finely chopped
• 1 handful Coriander (cilantro), chopped
• 1 Jalapeño, finely chopped (optional)

Method

1. Heat the oven to 220°C (425°F). Mix the chilli powder, cumin, paprika, oregano, garlic powder and salt. Toss the chicken, peppers and onion with 2 tbsp oil, the spice mix and half the lime juice, then spread out over one or two large trays.
2. Roast for 18–20 min, tossing halfway, until the chicken is cooked through to 75°C (165°F) and the peppers are charred at the edges.
3. Meanwhile, pulse the cauliflower in a food processor until it looks like rice. Heat the remaining oil in a wide pan over medium-high heat and fry the cauliflower for 5–6 min, until just tender but not mushy. Season and stir in the lime zest and half the coriander.
4. Mash the avocados with a squeeze of lime and a pinch of salt. Mix the tomatoes with the jalapeño, the rest of the coriander and lime juice for a quick salsa.
5. Pile the cauliflower rice into bowls and top with the fajita chicken and peppers, guacamole and salsa.

Tips

• About 42 g protein per bowl.
• A spoonful of soured cream is lovely on top, though it makes the bowl no longer dairy-free.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper BBC Good Food