Spicy Chicken & Cauliflower Tex-Mex Bowls
with Fajita Veggies, Guacamole & Pineapple Salsa
Craving all the tantalizing flavors and textures of a rice bowl—minus the meat? Look no further. For this Tex-mex fajita-inspired vegan meal, you’ll build your bowl starting with a bed of fluffy garlic, cilantro and lime rice, topped with caramelized onions & peppers deglazed with pineapple juice. Next up—sweet & spicy roasted cauliflower, creamy guac, tangy pineapple salsa, and a squeeeeze of lime.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Cauliflower Florets
1 clove
Garlic
1 unit
Tex-Mex Paste
¾ cup
Jasmine Rice
1 unit
Long Green Pepper
1 unit
Yellow Onion
1 unit
Lime
¼ ounce
Cilantro
4 ounce
Pineapple
1 tablespoon
Fajita Spice Blend
4 tablespoon
Guacamole
10 ounce
Chicken Cutlets
Not included in your delivery
1 teaspoon
Olive Oil
5 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower florets into bite-size pieces if necessary. Peel and mince or grate garlic.
• In a large bowl, combine Tex-Mex paste and a drizzle of oil. Add cauliflower; stir until thoroughly coated. Transfer to a lightly oiled baking sheet. TIP: Line with foil first for easy cleanup! • Roast on top rack until browned and tender, 20-25 minutes. Wipe out bowl.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, drain pineapple over a small bowl (reserve juice for Step 6). Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In bowl used for cauliflower, combine drained pineapple, minced onion, half the cilantro, a squeeze of lime juice, and a pinch of lime zest. Season with salt and pepper.
Pat chicken or salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side; cook salmon until skin is crisp and fish is almost cooked through, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a cutting board. Turn off heat; wipe out pan.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt, and pepper. Cook, stirring, until lightly browned, 3-5 minutes. • Stir in half the Fajita Spice Blend (all for 4 servings) and a splash of reserved pineapple juice; cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 2-3 minutes more. TIP: If pan seems dry, add another splash of juice. • Remove pan from heat; stir in a squeeze of lime juice. Cover to keep warm.
Use pan used for chicken or salmon here.
• Fluff rice with a fork; stir in remaining lime zest, remaining cilantro, and a drizzle of olive oil. Season with salt and pepper. • Divide rice between bowls; top with fajita veggies, cauliflower, guacamole, and salsa. Serve with remaining lime wedges on the side.
Thinly slice chicken crosswise. Serve chicken or salmon atop bowls.
Chicken is fully cooked when internal temperature reaches 165°.
