Print
Vegetable Fajita Bowls with Creamy Cilantro Sauce! Roasted summer vegetables, cilantro rice, avocado and a creamy, dairy-free cilantro sauce. Vegan and Glutenfree | www.delishknowledge.com

Vegetable Fajita Bowls

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 bowls 1x

Description

Vegetable Fajita Bowls with Creamy Cilantro Sauce! Roasted summer vegetables, cilantro rice, avocado and a creamy, dairy-free cilantro sauce. Vegan and Gluten-free.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 bowls 1x
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 bowls 1x
Scale

Ingredients

  • Vegetable Ingredients:
  • 1 medium-small eggplant
  • 2 medium green zucchini
  • 1 medium yellow summer squash
  • 1 medium yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt/pepper
  • Cilantro Rice:
  • 1 cup basmati rice
  • 1 teaspoons olive oil
  • 1 large lime, juice and zest
  • 1/3 cup finely chopped cilantro
  • salt/pepper
  • Creamy Cilantro Sauce:
  • 1/2 cup raw cashews, soaked for at least 30 minutes
  • 1 cup cilantro leaves
  • 1/2 cup unsweetened almond milk
  • 1 large lime, juice and zest
  • salt/pepper

Instructions

  1. Preheat oven to 400 degrees F. Chop the vegetables into bite size pieces and toss with olive oil, lime juice, cumin and cayenne pepper.
  2. Place in a single layer on a baking sheet (you will likely need two) and place in the oven. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
  3. 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.
  4. Toss cooked rice with olive oil, lime juice, cilantro and salt/pepper.
  5. Place the soaked and drained cashews, cilantro, almond milk, lime juice/zest and salt/pepper into a blender or food processor and combine until creamy and thick. Depending on the power of your blender, this may take up to 5 minutes. Season to taste, if needed, with salt and pepper.
  6. Divide the rice among bowls, top with vegetables, avocado slices and creamy cilantro sauce.

Find it online: https://www.delishknowledge.com/vegetable-fajita-bowls/

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge