Sheet Pan Vegetarian Fajitas
Ingredients
Vegetarian Fajitas
-
3
large
bell peppers
-
1
large
red onion
-
2
caps
portobello mushrooms
-
8
ounces
baby bella mushrooms
-
¼
cup
avocado oil
-
2-3
cloves
garlic
-
2
teaspoons
chili powder
-
½
unit
lime juice
-
1
teaspoon
oregano
-
1
teaspoon
ground cumin
-
2
teaspoons
salt
Guacamole
-
2
units
avocados
-
¼
cup
pico de gallo
-
½-1
unit
lime juice
-
½
teaspoon
salt
Cilantro Lime Cauliflower Rice
-
3
cups
steamed cauliflower rice
-
2
tablespoons
fresh cilantro
-
½-1
unit
lime juice
-
4
tablespoons
solid coconut cream
-
½
teaspoon
salt
To Serve
-
to taste
units
lettuce cups or tortillas
-
to taste
units
pico de gallo
-
to taste
units
lime wedges
-
to taste
units
shredded cheese or crumbled queso fresco
-
to taste
units
fresh chopped cilantro
-
to taste
units
fresh chopped red onion
-
to taste
units
radishes
Instructions
- Preheat the broiler with a baking sheet on the top rack.
- Prepare the peppers, onion, and mushrooms and place them in a large bowl.
- Whisk together avocado oil, garlic, and spices in a small bowl, then pour over the veggies and toss to coat.
- Spread the veggie mixture onto the hot baking sheet and cook for 12-14 minutes until browned and softened, stirring halfway.
- Meanwhile, mash the avocados for the guacamole and mix in pico de gallo, lime juice, and salt.
- Prepare the cilantro-lime cauliflower rice by mixing all ingredients together.
- Once the veggies are done, absorb any excess juices if desired, then serve in tortillas or lettuce cups topped with guacamole and garnishes.
Nutrition Facts (estimated)
Servings
4
Calories
499
Total fat
42g
Total carbohydrates
30g
Total protein
8g
Sodium
1931mg
Cholesterol
0mg
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