Summer Fajita Bowls
Summer Fajita Bowls with Creamy Cilantro Sauce! Roasted summer vegetables, cilantro rice, avocado and a creamy, dairy-free cilantro sauce. Vegan and Gluten-free.
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
Your cashews will blend more easily if they are soaked first. If you don't have time to soak, then cover them with boiling water for about 5 minutes, then drain and puree.
Nutrition
Serving: 1bowlCalories: 542kcalCarbohydrates: 83gProtein: 19gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1294mgPotassium: 1096mgFiber: 17gSugar: 7gVitamin A: 2111IUVitamin C: 83mgCalcium: 120mgIron: 6mg