• 2be0886056a0e2166fc0e60c81d83804

Fajita Bowl

Sheet-Pan Vegan Fajita Bowl with Cauliflower Rice– a fast weeknight meal that is vegan and gluten free

Prep
Cook
Serves 4people
Ingredients
Marinade
1/2
cup olive oil
4
cloves garlic- finely minced ( use a garlic press)
2
tbsp apple cider vinegar
3/4
tsp kosher salt
2
tsp chili powder
2
tsp cumin
1
tsp dried oregano
Fajitas
2
bell peppers (red and yellow or orange)
1/2
red onion
3
large portobello mushrooms
1/2
tsp salt
Rice
1
tbsp olive oil
1/4
of an onion, diced
1
tsp coriander
zest and juice from half a small lime
1/4
cup cilantro
4
servings Rice
Optional healthy adds
black beans
cherry tomatoes
spinach
Homemade salsa or guac
Directions
1.
Preheat oven to 425F
2.
Mix the marinade ingredients together with a fork in a small bowl.
3.
Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges. Place on a parchment or foil lined baking sheet, not overlapping. Brush with the marinade.
4.
Roast in the oven 25-35 minutes, checking after 20 and giving a a quick toss if edges seem dark.
5.
While this is roasting, make the Rice.
6.
Heat oil in a large skillet over medium heat. Add onion, and saute 3-4 more minutes until tender and fragrant. Add riced cauliflower and salt. Saute over medium heat about 10 minutes, stirring often.
7.
Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve. Garnish with cilantro
8.
If you want to add the optionals, dress them with lime juice, salt, and pepper OR leftover marinade and they're good to go

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