Summer Fajita Bowls with Creamy Cilantro Sauce
Summer Fajita Bowls with Creamy Cilantro Sauce! Roasted summer vegetables, cilantro rice, avocado, and a creamy, dairy-free cilantro sauce. Naturally vegan and gluten-free.
Hooray for summer vegetables! I’ve been waiting on you for months. Yes, I get excited about pumpkin and butternut and every other squash, but there is nothing like the rich, robust offerings of summer produce.
So, I’ve combined them all into these delicious summer fajita bowls. I’m kinda playing fast and loose with the title (per usual), but this bowl has everything that I want in a fajita: seasoned roasted vegetables, the most incredibly silky cilantro sauce, and cilantro lime rice.
Why I love this recipe
This sauce. Wow. I forgot how delicious cashew sauces can be and was quickly reminded of their magical powers after tasting this sauce. I knew I wanted some type of cilantro sauce and almost went with my usual stand-by- the avocado– when I realized that my stash had taken a turn for the worse. So, I threw in some cashews instead and was completely blown away.
It’s so simple yet so flavorful. I’ve been pouring the leftovers on giant slices of tomatoes, pasta and cucumber chunks ever since.
Ingredient and Substitution Notes
- Summer Vegetables: I did a combination of bell peppers, onion, and summer squash. I’ve made versions of this where I add in eggplant and broccoli, really depending on what I have in the fridge. Sometimes I keep it simple, like with my Oven Roasted Fajitas, but mushrooms are also a great addition (like in my Mushroom Fajitas!)
- Cashews: The cashews are what make this sauce so rich and creamy. I’ve substituted pistachios when I didn’t have cashews, and it results in a slightly more nutty sauce.
- Cilantro Rice: I think of these summer fajita bowls like an elevated take on beans and rice. Similar to my Mango Salsa Rice Bowls but with this version, it’s black beans and cilantro rice with fajita vegetables on top. You can use regular rice if you’d like, but I like the addition of cilantro and lime.
- Black Beans: I use canned black beans for ease, but you can make them from scratch too! Here’s a guide on how to cook black beans.
How to Make
Step 1: Roast the Vegetables
Toss together the zucchini, squash, peppers, and onions together with the spices. Spread on a large baking sheet in a single layer and roast for 25-30 minutes, until vegetables are softened and slightly caramelized on the edges.
Step 2: Make the Cilantro Lime Rice
Cook the rice– I usually use a rice cooker, but you can also cook it on the stove. When the rice is tender, add in the fresh chopped cilantro, lime juice and zest. Season to taste, I usually add in a little salt for extra flavor, though note that your beans and fajita vegetables are also salty.
Step 3: Make the Cilantro Lime Sauce
Add all of the ingredients for the cilantro lime sauce in a blender and puree until very creamy and smooth. Open a can of black beans, then warm on the stovetop or in the microwave.
Step 5: Assemble!
Divide the rice, beans and vegetables in bowls and drizzle with the cilantro lime sauce and fresh chopped avocado, if you’d like.
Chef Tips for Success
- Zest first, juice second: You’ll get brighter citrus notes if you mix both zest and juice in right before serving.
- Add Cilantro Last: Fold in the chopped cilantro at the very end to keep it vibrant green, as heat dulls both color and flavor.
- Evenly Cut Vegetables: Cut the peppers, onions and zucchini into similar-sized strips so they cook evenly.
- Soak Cashews: Soak your cashews for at least 20 minutes for easier blending. Or, if you don’t have time for that, cover your cashews in boiling water for 5-10 minutes, then drain and blend.
Meal Prep Tips
I can’t wait for you to try these summer fajita bowls; it’s the perfect meal for summer when you want a lot of flavor without a lot of fuss.
All of the ingredients will keep for a few days in the fridge, so do like I do: make a batch of the rice, vegetables and sauce on Sunday. Place all in individual containers to assemble bowls as needed throughout the week.
Then drizzle, baby, drizzle all of that delicious cilantro goodness on top.
More Vegetable-Focused Recipes
- Cauliflower Shawarma
- Summer Gnocchi with Corn and Zucchini
- Tomato Galette with Cheddar Crust
- Gazpacho
- Tabbouleh Salad
- Sheet Pan Cauliflower Fajitas
If you try these Summer Fajita Bowls, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Summer Fajita Bowls
Equipment
Ingredients
Fajita Vegetables:
- 1 medium-large zucchini
- 1 medium yellow summer squash
- 1 large white or yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 2-3 tablespoons olive oil
- 2 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, optional
Cilantro Rice:
- 1 cup basmati rice
- 1 teaspoons olive oil
- 1 large lime, juice and zest
- ⅓ cup finely chopped cilantro
- salt/pepper
Black Beans
- 2 15-ounce cans seasoned black beans
Creamy Cilantro Sauce:
- 1/2 cup raw cashews, soaked for at least 20 minutes*
- 3/4 cup water
- 1 cup cilantro leaves
- 3 tablespoons lime juice
- 2 cloves garlic
- 1/2 inch piece serrano or jalapeno pepper
- salt to taste
Instructions
- Preheat oven to 400 degrees F. Chop the vegetables: slice the zucchini and squash into either half moons or strips. Slice the peppers and onions into strips. Toss with the oil and spices, making sure all of the vegetables are well coated.
- Place in a single layer on a baking sheet (you may need two) and place in the oven. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
- While the vegetables are cooking, make the rice. Rinse the basmati rice and place in a saucepan with 2 cups water. Bring to a boil then cover and reduce heat to low and cook until rice is tender, about 20 minutes.
- Toss cooked rice with olive oil, lime juice, cilantro and salt/pepper.
- While the rice is cooking, warm the black beans on the stove top or in the microwave until hot. On the stove, about 5 minutes on medium heat and in the microwave, about 2 minutes, stirring halfway through.
- Place the drained cashews and water in a blender and puree until very creamy. Add the cilantro, lime juice, pepper and garlic and puree until creamy. Season to taste, adding salt as desired– I usually do about 1/4 teaspoon.
- Divide the rice among bowls, top with vegetables, beans and the creamy cilantro sauce.
Notes
Nutrition