Keep some room in your heart for the unimaginable. ~Mary Oliver~
This Sheet-Pan Veggie Fajita Bowl with Cilantro Cauliflower Rice is vegan and gluten-free and takes only a few minutes of hands-on time before going into the oven to bake. The veggies are roasted on a sheet-pan, or during the warmer months, grill for extra flavor. Add chicken for meat-eaters or if you wish, keep it all vegan. Up to you. Lots of choices here friends.
On the home-front: If you missed it, we are “downsizing”. We sold our house. We got rid of so much accumulated “stuff”. We moved. We now live in a much smaller house. And we still have too much stuff. Every day, I shed a little more and each time it feels better and better. Do I need this item? Do I use it? Does it add value to my life or or bring me joy? ( inspired by the Minimalist’s podcast, book and documentary). If not, out it goes.
My pantry is still a huge problem. I hate waste, so I hang on to old things. Very old things. The thought of something like split peas, not fulfilling their purpose in this life (like becoming delicious soup) seriously troubles me. So I end up with 10-year-old split peas. And feel guilty about it. I have issues here, clearly. But through this whole process, my issues are at least getting clearer. When did it become my job to make sure something or someone other than myself was fulfilling their purpose? Too early to remember. As I examine my attachment to “things”, I begin to examine the thoughts surrounding these things. As understanding arrises, I am able to shed the thoughts themselves. And this shedding of conditioned thoughts and ideas, has been the real gold in this whole process for me. It has been the key.
My mantra lately -let go of the things in my life that are no longer useful or that no longer bring the delight they once did, and make space for what does. Let go of the ideas and thoughts I had about how my life should be, and be open, because maybe, what will arrive, at this time is simply inconceivable.
If thinking about downsizing, and interested in our downsizing journey (how we are simplifying our life so we can work less and have more time) go back to this post and catch up.
Bake to Fajita Bowls. It starts with fresh veggies. Bell peppers, onions, portobellos. Feel Free to add others! Zucchini or tomatoes would be good.
Stir up the flavorful marinade in a small bowl with a fork.
Lightly brush onto the veggies and optional chicken, and place in a 425F oven, until roasted, about 25-30 minutes.
In the summer, fire up the grill.
While the veggies are roasting or grilling make the Cilantro Lime Cauliflower Rice.
Now, of course you can use regular rice, brown rice or quinoa. You can also skip the grains all together and fold the roasted veggies into warm tortillas, or serve over seasoned beans. Your call.
Here is a product that I use out of simplicity and ease. Cauliflower that is already chopped up and prepped. You can also make this in a food processor by pulsing cauliflower florets repeatedly until coarsely ground like you see here.
What I love about cauliflower rice is it’s quite filling while remaining low in calories. It’s also really good for you, packed with healthy antioxidants.
Saute the cauliflower rice with the onions.
Season with salt, coriander, lime juice and zest.
Top with cilantro.
Once the veggies are done, assemble the bowls using the Cilantro Cauliflower Rice as the base.
Feel free to add chicken or beans.
How easy is that?
OH! And the leftovers make a really nice breakfast, with a fried or sunny side egg over top.
For an extra burst of flavor make this smoky Chipotle Mayo ( it’s GF and vegan adaptable) and it’s a good thing to have on hand – I keep a squirt bottle of it in the fridge for flavor emergencies and it keeps for weeks!
Drizzle the smoky sauce over the bowl for an added burst of flavor!Print
Veggie Fajita Bowl with Cilantro Cauliflower Rice
Sheet-Pan Veggie Fajita Bowl with Cilantro Cauliflower Rice- a fast weeknight meal that is vegan and gluten free. Or feel free to add chicken!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- ¼ cup olive oil
- 3 cloves garlic- finely minced ( use a garlic press)
- 1 tablespoon apple cider vinegar
- ¾ teaspoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 bell peppers
- ½ red onion
- 2 large portobello mushrooms ( or sub chicken breasts)
Cilantro Lime Cauliflower Rice
- 1 tablespoon olive oil
- ¼ of an onion, diced
- 16 ounces “riced” cauliflower
- ½ teaspoon salt
- 1 teaspoon coriander
- zest and juice from half a small lime
- ¼ cup cilantro
Preheat oven to 425F
Mix the marinade ingredients together with a fork in a small bowl.
Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges. ( if using chicken, leave it whole) Place on a parchment or foil lined baking sheet, not overlapping. Brush with the marinade.
Roast in the oven 25-35 minutes, checking after 20 and giving a a quick toss if edges seem dark.
While this is roasting, make the Cilantro Cauliflower Rice.
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.
Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve. Garnish with cilantro.
If adding chicken, brush with the remaining marinade and bake along side the veggies.