Vegetable Fajita Bowls
Vegetable Fajita Bowls with Creamy Cilantro Sauce! Roasted summer vegetables, cilantro rice, avocado and a creamy, dairy-free cilantro sauce. Vegan and Gluten-free.
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
- ⅓ 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
- Preheat oven to 400 degrees F. Chop the vegetables into bite size pieces and toss with olive oil, lime juice, cumin and cayenne pepper.
- 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.
- 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.
- 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.
- Divide the rice among bowls, top with vegetables, avocado slices and creamy cilantro sauce.