This Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream is a mouthwatering Mexican recipe that is created with healthy vegan ingredients. It features chili-lime crispy chickpeas, cilantro-lime cauliflower rice, authentic fajitas, juicy cherry tomatoes, creamy avocado, & a homemade cashew sour cream. Full of flavor at every bite, this plant-based creation will elevate your weeknight evening!
If you’re reading this on the recipe launch date, happy Cinco de Mayo! Even if it’s not, this vegan Mexican meal is totally worth enjoying at any point in the year.
This Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream is such a tasty concoction of healthy ingredients. From top to bottom, this creation will have you digging in for more!
Cinco de Mayo or not, this plant-based vegan bowl will hit the spot on your Mexican-themed weeknight!
Why You’ll Love This Vegan Fajita Bowl Recipe
- Full of Flavor & Packed with Nutrition: Loaded with Mexican spice & created with healthy ingredients, this creation will have you digging in for more!
- Quick & Easy: Ready in about 30 minutes & clean-up is a breeze.
- Great for Meal Prep: This Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein & fiber.
- Organic Orange Bell Pepper: You can use any color that you have on hand.
- Organic Yellow Onion: Any color will do.
- Organic Cauliflower Rice: Cauliflower rice isn’t technically rice but it looks like it, while being packed with nutrition. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Avocado: For some healthy fats & creaminess.
- Organic Cherry Tomatoes: Sliced up for some fresh juiciness.
- Organic Cashew Sour Cream: Homemade, vegan, & perfectly tangy. It’s the perfect condiment to drizzle over the bowl.
- Organic Spices: Fresh cilantro, along with ground cumin, chili powder, garlic powder, sea salt, & black pepper.
- Organic Lime: A healthy squeeze of lime elevates the chickpeas.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
- Organic Avocado Oil: Avocado oil is my go-to baking oil because it’s neutral in flavor & can be used to cook at high-heat temperatures.
How To Make
- Crispy Chickpeas & Fajitas. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, toss the drained chickpeas with the avocado oil, lime juice, & spices. On the other side, toss the fajitas with the oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
- Assemble. Divide the cilantro-lime cauliflower rice, fajitas, crispy chickpeas, cherry tomatoes, & avocado, between bowls. Drizzle with the cashew sour cream & garnish with extra fresh cilantro. Enjoy!
Tips for Making this Chickpea Fajita Bowl Recipe Perfectly
- Baking: Flip the chickpeas & fajitas halfway, as this ensures even baking.
- Organic Vegetables: Feel free to customize with your preferred vegetables.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is creamy & smooth.
Storing & Reheating
This Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream is the perfect vegan recipe for healthy leftovers & meal prep!
Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, fajitas, & cilantro-lime cauliflower rice, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients.
More Healthy Vegan Mexican Recipes You’ll Love
- Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso
- Mexican-Inspired Chickpea & Vegetable Sheet Pan Dinner
- Chili Roasted Sweet Potato & Pinto Bean Quinoa Bowl with Cashew Sour Cream
- Crispy Chickpea Mexican Salad with Cilantro Lime Cashew Crema
- Black Bean & Sweet Potato Quinoa Enchilada Bake
Sharing Is Caring!
If you make this Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream is a mouthwatering Mexican recipe that is created with healthy vegan ingredients. It features chili-lime crispy chickpeas, cilantro-lime cauliflower rice, authentic fajitas, juicy cherry tomatoes, creamy avocado, & a homemade cashew sour cream. Full of flavor at every bite, this plant-based creation will elevate your weeknight evening!
Ingredients
Always opt for organic ingredients.
CHILI-LIME CHICKPEAS
- 1 (15-oz) can chickpeas, drained
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- 2 tsp fresh lime juice
- 1 tsp avocado oil
- Sea salt & black pepper, to taste
FAJITAS
- 1 orange bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1 tsp avocado oil
- Sea salt & black pepper, to taste
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- 2 tbsp fresh lime juice
- ½ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
CASHEW SOUR CREAM
- ½ cup raw cashews, soaked in hot water for 10 minutes
- ½ cup spring water, plus more to thin
- 2 tsp apple cider vinegar
- 1 tbsp fresh lemon juice
- Sea salt & black pepper, to taste
BOWL
- Cherry tomatoes, halved
- Avocado(s)
- Fresh cilantro
Instructions
- Crispy Chickpeas & Fajitas. Preheat the oven to 425 degrees F & line a sheet pan with parchment paper. On one side, toss the drained chickpeas with the avocado oil, lime juice, & spices. On the other side, toss the fajitas with the oil & seasonings. Transfer to the oven & roast for 20 – 25 minutes, flipping halfway.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Once defrosted, stir in the remaining ingredients.
- Cashew Sour Cream. Add all of the ingredients to a high-speed blender. Blend until smooth & creamy. If needed, add more water, a tablespoon at a time, to achieve your desired consistency.
- Assemble. Divide the cilantro-lime cauliflower rice, fajitas, crispy chickpeas, cherry tomatoes, & avocado, between bowls. Drizzle with the cashew sour cream & garnish with extra fresh cilantro. Enjoy!
Notes
Baking: Flip the chickpeas & fajitas halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is creamy & smooth.
Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, fajitas, & cilantro-lime cauliflower rice, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through. To serve, pair with the remaining bowl ingredients
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