Sheet-Pan Veggie Fajita Bowl with Cilantro Cauliflower Rice- a fast weeknight meal that is vegan and gluten free.
1/4 cup Olive Oil
3 cloves Garlic, finely minced
1 Tbsp Apple Cider Vinegar
3/4 tsp Kosher Salt
2 tsp Chili Powder
2 tsp Cumin
1 tsp Dried Oregano
2 Bell Peppers
1/2 Red Onion
2 large Portobello Mushrooms
Cilantro Lime Cauliflower Rice:
1 Tbsp Olive Oil
1/4 Onion, diced
16 oz Riced Cauliflower
1/2 tsp Salt
1 tsp Coriander
1/4 cup Cilantro
Zest and Juice from half a small Lime
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.