Fajita Bowl x Cilantro Lime Rice

Cilantro Lime Rice Recipe:

• About 2 c cooked rice (I prefer Jasmine. You can either cook on the stovetop – preferred. Make sure to rinse the rice before cooking, and opt for organic. OR if you’re short on time you can find microwavable packets in the freezer section at Trader Joe’s)

• About 1 c cilantro, chopped finely

• Juice of 1 lime

• Salt

For the rice, cook according to package instructions. Let it cool down & add the cilantro, lime juice, and salt. Mix well.

“Refried” Beans:

• 1 can black beans (TJ’s organic), rinsed & drained

• 1 c veggie broth (TJ’s hearty veggie broth)

• Cumin & chili powder (I really like the chili seasoning mix from TJ’s)          

• Salt & pepper

Heat a skillet over medium heat, add the drained beans & let the water cook off for about 1 minute. Season to taste & let cook another minute. Add the veggie broth & let simmer for about 5 minutes or until most of the liquid has reduced down. Careful to not reduce down too much or the beans will end up dried out.

Peppers & Onions:

• 3 bell peppers

• 1 large yellow onion

• Avocado oil

• Salt & pepper 

Chop up the onion & peppers into uniform slices. Heat some avocado oil in a pan over medium heat & add the peppers. Let them sauté down about 2 minutes & then add the onion. Continue to sauté until onions are translucent, peppers are soft, and they have some browning on the edges. Remove from pan & set aside.

Pico De Gallo:

• 1 pint finely diced tomatoes (I like the mini heirlooms)

• 1/2 red onion (finely diced)

• 1 cloves of garlic (minced)

• 1 handful cilantro (finely chopped)

• juice of 1 lime

• salt & pepper to taste

• hot sauce to taste

Throw it all into a container. Let sit for a day for best taste. Stores in fridge for a week or so.

Creamy Guacamole:

• 1 avocado

• Juice of 1 lime

• chili powder & cumin powder (I like to use the TJ’s chili seasoning here, as well)

• salt & pepper

• optional: diced tomato & red onion

Mash up the avocado with a fork, add everything else & stir. Season to taste. For extra creaminess you can blend it.

Chipotle Mushrooms:

• 1 pint of oyster mushrooms, shredded into bit size pieces

• About 1 tbsp coconut aminos

• Chili powder

• Salt & pepper

• Avocado oil

Heat about 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the mushrooms & leave put without touching them for about 2 minutes. Salt & pepper them a little. Turn over/stir & allow to cook for about 1 minute longer. Turn off the heat & add the coconut aminos. Remove pan from heat as soon as the aminos caramelize on the mushrooms. Season to taste.

Cashew Crema:

• 1 1/2 c raw cashews, soaked in boiling water 15 minutes

• 3/4 c water

• 3 tbsp fresh lime juice

• salt

Blend on high & viola!

Assembly:

Plate a couple handfuls of chopped romaine on a plate. Top with a little bit of everything above. I like to top off with a squeeze of lime & some crushed up Trader Joe’s Grainless Cassava Chips.

Alternatively, you can serve alongside some of the Trader Joe’s jicama wraps to create tacos. Play around!