These veggie fajita bowls are easy to make on a sheet pan. Create a bowl with cilantro lime cauliflower rice!

Units

Fajita Marinade:

Fajitas:

Optional Garnishes: Chipotle Mayo, Avocado, cilantro, microgreens, pumpkin seeds, lime.

Cilantro Lime Cauliflower Rice

Preheat oven to 400F
Mix the marinade ingredients together with a fork in a small bowl.
Cut the bell peppers and portobello into 1-inch thick slices. Cut the onions into ½-inch thick wedges.
Toss with the marinade.
Place on a parchment-lined baking sheet, in a single layer not overlapping.
Roast on the middle rack in the oven for 20 minutes, then toss, and continue baking until mushrooms are cooked through, another 15-20 minutes.
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 for about 10 minutes, stirring often. Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve.
Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.

If adding tofu, pat dry, cut into 3/4-inch strips, toss with any remaining marinade, season with salt and pepper, and bake alongside the veggies.

You can also roast the cauliflower rice in the oven on a sheet pan. Use the same ingredients, but add the lime juice and cilantro after it’s cooked.

Make the Chipotle Mayo here!