This Sheet Pan Jackfruit Fajita Bowl recipe includes all the ingredients found in the traditional Mexican dinner, but with a healthy plant-based twist. Spiced jackfruit, vibrant peppers, and mild onions, get served with cilantro-lime cauliflower rice, black beans, and homemade guacamole. It’s a vegan burrito bowl recipe that is perfect for a festive evening!
Fiesta Friday has arrived and so has my new favorite healthy vegan sheet pan dinner!
While I have experimented with several vegan burrito bowl recipes, none compare to this Sheet Pan Jackfruit Fajita Bowl. It was inspired by the traditional “sheet pan chicken fajitas, steak, or even shrimp,” but obviously with a vegan twist. Instead of using a bird, we’ll be roasting up some shredded jackfruit. Don’t worry, it’s very flavorful, so delicious, and almost reminds me of shredded chicken. The trick to making jackfruit super tasty is the spices and we’re bringing the heat. Literally and figuratively.
Even though we could stop with just the jackfruit, along with some bell peppers and onions, I like it to take it up a notch. Hence, why it’s a “bowl” recipe. Thus, I love serving it with cilantro-lime cauliflower rice, black beans, and homemade guacamole. Trust me, it’s so good!
Vibrant in color and packed with nutrition, this jackfruit bowl recipe is far from boring and includes all the ingredients that you could ever ask for on in a fajita sheet pan dinner.
Why You’ll Love This Sheet Pan Jackfruit Fajita Bowl
- Loaded with Flavor: Although this fajita bowl is on the healthier side, it still embodies that authentic Mexican flavor that we all love.
- Completely Customizable: With this vegan burrito bowl recipe, you have the flexibility to incorporate your favorites!
- Perfect for Meal Prep: This Sheet Pan Jackfruit Fajita Bowl stores well in the fridge, making it a great recipe to meal prep for healthy and easy dinners throughout the week.
Ingredients
- Organic Jackfruit: The star of this sheet pan fajita dinner. You want to look for organic young green jackfruit in brine.
- Organic Bell Peppers: For the fajitas of course! You can use any color combination that you have on hand!
- Organic Red Onion: The under-rated staple for this dish. We’ll be adding it to the fajitas!
- Organic Beans: The beans are the staple for this vegan burrito bowl recipe + they’re full of healthy fats and plant-based protein too. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Guacamole: A homemade mashup of healthy fat creaminess.
- Organic Cilantro: Fresh cilantro adds brightness & that authentic mexican flavor that you can’t beat!
- Organic Lime: A squeeze of a lime never hurts a Mexican dish.
- Organic Spices: Chili powder, ground cumin, chipotle chili powder, sea salt, and black pepper, are the spices used to season this vegan burrito bowl recipe.
- Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used to cook at high-heat temperatures.
How To Make
- Marinate the Jackfruit. Mix all of the jackfruit seasoning in a small bowl. Drain, rinse, and chop/slice the jackfruit and transfer to a large bowl. Sprinkle the seasoning over the jackfruit and gently massage with your clean hands, until seasoned completely. Let the jackfruit sit in the seasoning for at least 10 minutes.
- Fajita Sheet Pan. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. On one side of a large baking sheet, toss the bell peppers and onions, with the oil and spices. On the other side of the same baking sheet, add the marinated jackfruit. Bake for 25 – 30 minutes, tossing halfway.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Stir in the cilantro, lime juice zest, bay leaf, and seasonings.
- Guacamole. In a medium sized bowl, combine the ripe avocados with lime juice, diced red onion, seasonings, and a handful of fresh cilantro. Mash using a back of a fork until desired texture. I like mine chunky.
- Assemble. Divide the cilantro-lime rice between bowls, then the black beans and sheet pan ingredients. Top with a dollop of the guacamole and garnish with extra cilantro. Enjoy!
Tips for Making this Vegan Sheet Pan Dinner Perfectly
- Marinate the Jackfruit: Be sure to drain your jackfruit and coat with the seasoning for at least 10 minutes. This ensures that the jackfruit is full of flavor.
- Organic Beans: Black or pinto beans both pair deliciously with this fajita bowl recipe.
- Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
- Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing & Reheating
As mentioned above, this healthy vegan sheet pan dinner recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer ingredients to air-tight glass container(s) & refrigerate for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the guacamole until the bowl is ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer bowl ingredients, except the guacamole, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
More Vegan Burrito Bowl Recipes You’ll Love
- Sheet Pan Portobello Mushroom Fajita Bowl
- Vegan Burrito Bowl with Chipotle Cashew Queso
- Vegan Pinto & Lentil Taco Meat Salad
- Vegan Quinoa Fajita Bowl
- Vegan Cauliflower Rice Stuffed Peppers
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Sheet Pan Jackfruit Fajita Bowl
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Sheet Pan Jackfruit Fajita Bowl recipe includes all the ingredients found in the traditional Mexican dinner, but with a healthy plant-based twist. Spiced jackfruit, vibrant peppers, and mild onions, get served with cilantro-lime cauliflower rice, black beans, and homemade guacamole. It’s a vegan burrito bowl recipe that is perfect for a festive evening!
Ingredients
Always opt for organic ingredients.
JACKFRUIT
- 2 (14-oz) cans young jackfruit, drained & rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp chipotle chili powder
- Sea salt & black pepper, to taste
- 1 tbsp avocado oil
SHEET PAN
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
CILANTRO-LIME CAULIFLOWER RICE
- 2 cups frozen cauliflower rice
- 1 bay leaf
- ½ cup fresh cilantro, chopped plus extra for topping
- 1 tbsp fresh lime juice
- Sea salt & black pepper, to taste
GUACAMOLE
- 2 ripe avocados
- 1 tbsp lime juice
- ¼ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- Sea salt & black pepper, to taste
BOWL
- 1 (15-oz) can black beans
- Fresh cilantro
Instructions
- Marinate the Jackfruit. Mix all of the jackfruit seasoning in a small bowl. Drain, rinse, and chop/slice the jackfruit and transfer to a large bowl. Sprinkle the seasoning over the jackfruit and gently massage with your clean hands, until seasoned completely. Let the jackfruit sit in the seasoning for at least 10 minutes.
- Fajita Sheet Pan. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. On one side of a large baking sheet, toss the bell peppers and onions, with the oil and spices. On the other side of the same baking sheet, add the marinated jackfruit. Bake for 25 – 30 minutes, tossing halfway.
- Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Stir in the cilantro, lime juice zest, bay leaf, and seasonings.
- Guacamole. In a medium sized bowl, combine the ripe avocados with lime juice, diced red onion, seasonings, and a handful of fresh cilantro. Mash using a back of a fork until desired texture. I like mine chunky.
- Assemble. Divide the cilantro-lime rice between bowls, then the black beans and sheet pan ingredients. Top with a dollop of the guacamole and garnish with extra cilantro. Enjoy!
Notes
Marinate the Jackfruit: Be sure to drain your jackfruit and coat with the seasoning for at least 10 minutes. This ensures that the jackfruit is full of flavor.
Organic Beans: Black or pinto beans both pair deliciously with this fajita bowl recipe.
Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
Organic Herbs: Be sure to use fresh cilantro for optimal flavor.
Storing & Reheating: Transfer ingredients to air-tight glass container(s) & refrigerate for up to 4 days. Either store the ingredients separately and assemble them in a bowl when you want to eat, or make individual portions of burrito bowls into containers. I don’t recommend preparing the guacamole until the bowl is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer bowl ingredients, except the guacamole, to an oven-safe bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
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