Ingredients

The following ingredients have 4 Servings
  • 3 large bell peppers (seeded, halved, and sliced into 1/2" strips. Preferably 1 red, 1 orange, 1 yellow)
  • 1 large red onion (peeled, halved, and sliced into 1/4" pieces)
  • 2 portobello caps (cut into 1/2" slices)
  • 8 ounces baby bella mushrooms (halved)
  • 1/4 cup + 2 tablespoons avocado oil
  • 2-3 cloves garlic (minced or pressed)
  • 2 teaspoons chili powder (see Note 1)
  • juice of 1/2 lime
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • 2 teaspoons salt
  • 2 avocados (peeled and seeded)
  • 1/4 cup pico de gallo or fresh salsa
  • juice of 1/2-1 lime
  • 1/2 teaspoon salt (plus more to taste)
  • 3 cups steamed cauliflower rice (see Note 2)
  • 2 tablespoons fresh cilantro (chopped)
  • juice of 1/2-1 lime
  • 4 tablespoons solid coconut cream (see Note 3)
  • 1/2 teaspoon salt
  • Lettuce cups or tortillas
  • Pico de gallo
  • Lime wedges
  • Shredded cheese or crumbled queso fresco
  • Fresh chopped cilantro
  • Fresh chopped red onion
  • Radishes

Instruction

  • Preheat your broiler with oven racks in thirds; place a baking sheet on top rack. Let baking sheet preheat.
  • Put peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together avocado oil, garlic, and seasonings until smooth. Pour over veggies and toss well to coat.
  • Carefully but quickly remove baking pan and scatter veggie mixture over. Place baking sheet back in the oven on top rack and cook for 12-14 minutes, or until veggies are browned and softened, stirring once halfway.
  • Meanwhile, make the guacamole: in a medium bowl, mash the avocado with a potato masher until the desired texture. Stir in pico de gallo, juice of 1/2 lime, and 1/2 teaspoon salt. Taste and correct seasonings, adding more lime juice or salt as desired.
  • Meanwhile, make the cilantro-lime cauliflower rice: Stir together all ingredients, starting with the juice of 1/2 lime. Taste and correct seasonings, adding more lime juice, cilantro, or salt as desired.
  • After 12-14 minutes of cooking, remove pan with veggies from the oven. If desired, sop up juices naturally produced when cooking down the veggies by carefully tilting the pan up at an angle and letting the juices pool in a corner. Carefully, use 1-2 balled up paper towels to soak up juices, then discard.
  • Serve in tortillas or lettuce cups with guacamole, pico de gallo, and finish with garnishes. Serve with a side of cilantro lime cauliflower rice. Alternately, serve as a burrito bowl by spooning cauliflower rice into serving bowls, topping with veggie mixture, then finishing with guacamole and other garnishes.