Summer season Fajita Bowls with Creamy Cilantro Sauce

Summer season Fajita Bowls with Creamy Cilantro Sauce! Roasted summer season greens, cilantro rice, avocado, and a creamy, dairy-free cilantro sauce. Naturally vegan and gluten-free.

Hooray for summer season greens! I’ve been ready on you for months. Sure, I get enthusiastic about pumpkin and butternut and each different squash, however there may be nothing just like the wealthy, strong choices of summer season produce.

So, I’ve mixed all of them into these scrumptious summer season fajita bowls. I’m kinda taking part in quick and unfastened with the title (per regular), however this bowl has all the things that I would like in a fajita: seasoned roasted greens, essentially the most extremely silky cilantro sauce, and cilantro lime rice.

Why I really like this recipe

This sauce. Wow. I forgot how scrumptious cashew sauces might be and was shortly reminded of their magical powers after tasting this sauce. I knew I needed some kind of cilantro sauce and virtually went with my regular stand-by- the avocado– once I realized that my stash had taken a flip for the more serious. So, I threw in some cashews as an alternative and was utterly blown away.

It’s so easy but so flavorful. I’ve been pouring the leftovers on large slices of tomatoes, pasta and cucumber chunks ever since.

Ingredient and Substitution Notes

• Summer season Greens: I did a mixture of bell peppers, onion, and summer season squash. I’ve made variations of this the place I add in eggplant and broccoli, actually relying on what I’ve within the fridge. Typically I maintain it easy, like with my Oven Roasted Fajitas, however mushrooms are additionally a fantastic addition (like in my Mushroom Fajitas!)
• Cashews: The cashews are what make this sauce so wealthy and creamy. I’ve substituted pistachios once I didn’t have cashews, and it ends in a barely extra nutty sauce.
• Cilantro Rice: I consider these summer season fajita bowls like an elevated tackle beans and rice. Just like my Mango Salsa Rice Bowls however with this model, it’s black beans and cilantro rice with fajita greens on high. You should utilize common rice when you’d like, however I just like the addition of cilantro and lime.
• Black Beans: I exploit canned black beans for ease, however you can also make them from scratch too! Right here’s a information on how one can prepare dinner black beans.

Make

Step 1: Roast the Greens

Toss collectively the zucchini, squash, peppers, and onions along with the spices. Unfold on a big baking sheet in a single layer and roast for 25-Half-hour, till greens are softened and barely caramelized on the sides.

Step 2: Make the Cilantro Lime Rice

Cook dinner the rice– I normally use a rice cooker, however you can even prepare dinner it on the range. When the rice is tender, add within the recent chopped cilantro, lime juice and zest. Season to style, I normally add in slightly salt for further taste, although be aware that your beans and fajita greens are additionally salty.

Step 3: Make the Cilantro Lime Sauce

Add the entire components for the cilantro lime sauce in a blender and puree till very creamy and clean. Open a can of black beans, then heat on the stovetop or within the microwave.

Step 5: Assemble!

Divide the rice, beans and greens in bowls and drizzle with the cilantro lime sauce and recent chopped avocado, when you’d like.

Chef Suggestions for Success

• Zest first, juice second: You’ll get brighter citrus notes when you combine each zest and juice in proper earlier than serving.
• Add Cilantro Final: Fold within the chopped cilantro on the very finish to maintain it vibrant inexperienced, as warmth dulls each colour and taste.
• Evenly Reduce Greens: Reduce the peppers, onions and zucchini into similar-sized strips in order that they prepare dinner evenly.
• Soak Cashews: Soak your cashews for at the least 20 minutes for simpler mixing. Or, when you don’t have time for that, cowl your cashews in boiling water for 5-10 minutes, then drain and mix.

Meal Prep Suggestions

I can’t wait so that you can strive these summer season fajita bowls; it’s the proper meal for summer season once you need a number of taste with out a number of fuss.

All the components will maintain for a number of days within the fridge, so do like I do: make a batch of the rice, greens and sauce on Sunday. Place all in particular person containers to assemble bowls as wanted all through the week.

Then drizzle, child, drizzle all of that scrumptious cilantro goodness on high.

Extra Vegetable-Centered Recipes

When you strive these Summer season Fajita Bowls, let me know! Depart a remark, fee it, and tag your Instagram images with #delishknowledge . I completely love seeing your creations. Blissful cooking! 

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

Servings: 4 bowls

Prep Time: 15 minutes minutes

Cook dinner Time: 35 minutes minutes

Whole Time: 50 minutes minutes

Fajita Greens:

• 1 medium-large zucchini
• 1 medium yellow summer season squash
• 1 giant white or yellow onion
• 1 pink bell pepper
• 1 inexperienced 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, non-compulsory

Cilantro Rice:

• 1 cup basmati rice
• 1 teaspoons olive oil
• 1 giant 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 uncooked cashews, soaked for at the 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 style

• Preheat oven to 400 levels F. Chop the greens: slice the zucchini and squash into both half moons or strips. Slice the peppers and onions into strips. Toss with the oil and spices, ensuring the entire greens are effectively coated.

• Place in a single layer on a baking sheet (you could want two) and place within the oven. Roast for 20-25 minutes till greens are tender and barely caramelized.

• Whereas the greens are cooking, make the rice. Rinse the basmati rice and place in a saucepan with 2 cups water. Deliver to a boil then cowl and cut back warmth to low and prepare dinner till rice is tender, about 20 minutes.

• Toss cooked rice with olive oil, lime juice, cilantro and salt/pepper.

• Whereas the rice is cooking, heat the black beans on the range high or within the microwave till scorching. On the range, about 5 minutes on medium warmth and within the microwave, about 2 minutes, stirring midway via.

• Place the drained cashews and water in a blender and puree till very creamy. Add the cilantro, lime juice, pepper and garlic and puree till creamy. Season to style, including salt as desired– I normally do about 1/4 teaspoon.

• Divide the rice amongst bowls, high with greens, beans and the creamy cilantro sauce.

Your cashews will mix extra simply if they’re soaked first. When you don’t have time to soak, then cowl them with boiling water for about 5 minutes, then drain and puree. 

Serving: 1bowlEnergy: 542kcalCarbohydrates: 83gProtein: 19gFats: 16gSaturated Fats: 3gPolyunsaturated Fats: 3gMonounsaturated Fats: 10gSodium: 1294mgPotassium: 1096mgFiber: 17gSugar: 7gVitamin A: 2111IUVitamin C: 83mgCalcium: 120mgIron: 6mg

Course: dinner, wholesome, major dish

Delicacies: American

Writer: Alexandra Caspero