- 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
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.
If adding chicken, brush with the remaining marinade and bake along side the veggies.
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