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Living in Texas for 3 years has definitely made me a lover of all things Tex-Mex.
Especially with Cinco de Mayo right around the corner!
Tex-Mex is one of my favorite cuisines because a lot of it can be altered to be gluten-free (for 7 years now!) and I can still have my favorites.
I’m super excited to be indulging in some fajitas.
Since I’ve been trying to clean up my eating habits, I have been looking for ways to incorporate more veggies into my diet. For some reason, I’ll go through phases where I love them and put ’em in just about anything but sometimes… UGH! WHY?!?
You know what I’m talking about.
But, this veggie fajita bowl really hits the spot when I’m on my Tex-Mex binge. Not to mention the cauliflower rice. It was so easy to make and filled me right up, just like white rice would.
Throw in a skinny margarita, a chocolate dessert, and you really can’t go wrong with this Tex-Mex meal.
Happy Cinco de Mayo! 💃
Veggie Fajitas With Cauliflower Rice
- 2 heads cauliflower (6 cups shredded)
- ½ sweet onion, chopped (one overflowing cup)
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper (or to taste)
- 2 cups cherry tomatoes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon sea salt
- 1 tablespoon avocado oil
- 1 tablespoon coconut oil
- 2 bell peppers, thinly sliced
- 1 tablespoon chili powder
- 1 large avocado or two small, sliced
- ¼ salsa
Preheat the oven to 400 degrees.
Toss the cherry tomatoes with the olive oil, sea salt, and garlic powder.
Line a baking tray with tin foil and spread out the tomatoes.
Cook for ten minutes, rotate the tray and turn off the oven. They should be starting to burst.
Time to make the cauliflower rice!
Grate the cauliflower. You’ll have roughly six cups.
In a large pan, heat the olive oil over slightly over medium heat.
Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and the spices.
Cover and cook for 10-12 minutes stirring every so often.
Once the rice is starting to brown on the bottom, remover cover and cook for 5 more minutes stirring once or twice. Season with salt and pepper to taste.
In a large pan, heat the coconut oil over medium to high heat.
Add the sliced peppers and cover. Cook for 4-5 minutes.
Remove cover and add in the chili powder tossing to combine.
Cook for another 3-4 minutes depending on how tender you like your peppers.
Time to make your bowls!
Divide the rice into the bottom of four bowls. Top each with cherry tomatoes, peppers, avocado and two tablespoons of salsa in each bowl.
Serves four with some extra cauliflower rice.
- Make a double batch of cauliflower and freeze whatever you don’t use. You can pair it up with another meal another night when you’re on the go.
- Still missing the protein? Throw in some beef, chicken, or shrimp to amp up your veggie fajitas!