This veggie fajita bowl is everything you love about fajitas, deconstructed into a colourful, satisfying keto bowl. Sizzling bell peppers and onions are seasoned with smoky cumin and chili powder, then served over cauliflower rice with generous scoops of guacamole, sour cream, shredded cheese, and a squeeze of lime. At only 7g net carbs and ready in just 25 minutes, this is the kind of vegetarian keto dinner you will make on repeat. The combination of textures — crunchy peppers, creamy avocado, tangy sour cream, and fluffy cauliflower rice — makes every bite interesting. It is fast, fresh, and packed with the bold Mexican flavours that make weeknight dinners something to look forward to.

Why This Works on Keto

This bowl replaces the typical rice and tortilla base with cauliflower rice, eliminating 40+ grams of carbs in one swap. The fajita vegetables are naturally low in carbohydrates, and the toppings — guacamole, sour cream, and cheese — are all high-fat, low-carb staples of the ketogenic diet. Avocado alone contributes heart-healthy monounsaturated fats and fibre. With 28g of fat and 14g of protein per serving, this bowl keeps you satisfied for hours.

Ingredients

For the fajita vegetables

  • 2 large bell peppers (200g), mixed colours, sliced into strips
  • 1 medium onion (100g), sliced into half-rings
  • 15ml olive oil
  • 5g ground cumin
  • 3g chili powder
  • 2g smoked paprika
  • 2g garlic powder
  • Salt and black pepper to taste

For the bowl

  • 300g cauliflower rice
  • 15ml olive oil (for cooking cauliflower rice)
  • 1 ripe avocado, mashed with lime juice and salt (guacamole)
  • 80g sour cream
  • 80g cheddar cheese, shredded
  • 60g salsa (no sugar added)
  • Fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Heat 15ml olive oil in a large cast iron skillet or frying pan over high heat. Add the sliced bell peppers and onion. Cook for 6-8 minutes, stirring occasionally, until the vegetables are charred in spots but still have some crunch.
  2. Add the cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Toss to coat and cook for another 1-2 minutes. Transfer to a plate.
  3. In the same pan, heat the remaining olive oil over medium-high heat. Add the cauliflower rice and cook for 4-5 minutes, stirring frequently, until tender and lightly golden. Season with salt.
  4. Divide the cauliflower rice among four bowls. Top each with the fajita vegetables, a scoop of guacamole, a dollop of sour cream, shredded cheese, and salsa.
  5. Garnish with fresh cilantro and serve with lime wedges on the side.

Tips & Variations

  • High heat matters: Use the highest heat your stove allows for the fajita vegetables. The charred edges add smokiness and depth that you cannot get at lower temperatures.
  • Protein add-ins: Crumbled firm tofu seasoned with the same spices makes a great protein-rich addition. Halloumi slices also work wonderfully.
  • Vegan version: Skip the sour cream and cheese. Use cashew cream and nutritional yeast instead.
  • Meal prep: Cook the fajita vegetables and cauliflower rice ahead of time. Store separately and assemble fresh bowls throughout the week. The guacamole is best made day-of to prevent browning.
How do I prevent soggy cauliflower rice?
The key is cooking it over medium-high heat and not overcrowding the pan. This lets the moisture evaporate rather than steam the cauliflower. If using frozen cauliflower rice, do not thaw it first — cook it directly from frozen so it sears rather than steams. Stir frequently until all visible moisture is gone.
Can I make this in advance for meal prep?
Yes, but keep the components separate. Store the cooked fajita vegetables and cauliflower rice in separate containers in the fridge for up to 4 days. Make the guacamole fresh each day or press cling film directly onto the surface to slow browning. Assemble bowls when ready to eat.
What salsa should I use?
Look for a salsa with no added sugar — check the ingredient list for dextrose, corn syrup, or cane sugar. Fresh pico de gallo is the best option as it is simply tomatoes, onion, jalapeno, cilantro, and lime juice with zero added sugars.