Grammy's Kitchen · Fajitas · Veggie Fajita Buddha Bowls
One of 111 fajitas recipes we measured
9 cooks on www.feastingathome.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| protein add | 0% | 100% |
| aromatics | 0% | 22% |
| vegetables and beans | 0% | 42% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 54 g | 1/4 cup olive oil |
| 9 g | 3 cloves garlic- finely minced ( use a garlic press) |
| 5 g | 1 teaspoon apple cider vinegar |
| 3 g | 1/2 teaspoon kosher salt |
| 5 g | 2 teaspoons chili powder |
| 4 g | 2 teaspoons cumin |
| 1 g | 1 teaspoon dried oregano |
| 240 g | 2 bell peppers ( red and yellow are nice) |
| 75 g | 1/2 red onion |
| 2 large portobello mushrooms | |
| 14 g | 1 tablespoon olive oil |
| 38 g | 1/4 of an onion, diced |
| 454 g | 16 ounces “riced” cauliflower |
| 3 g | 1/2 teaspoon salt |
| 2 g | 1 teaspoon coriander |
| zest and juice from half a small lime | |
| 25 g | 1/4 cup cilantro |
Method: 8 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe was delicious! I doubled it for lunches for my husband and I this week. Next time, I would mix together all the veggies and marinade in a bowl because it was really tedious to brush it on each individual piece. Additionally, I checked my veggies at” — a cook, 4.0★
“I've made this multiple times and it's a huge hit with our family! Absolutely sensational! Also a great intro to vegan food (if you make the vegan chipotle mayo and serve with tofu). We serve with your Mexican purple cabbage slaw. YUM!” — a cook, 5.0★