Cabbage Rice Fajita Bowls
Cabbage Rice Fajita Bowls- just 30 minutes for a veggie-packed dinner that everyone will love! (vegan, gluten-free and grain-free)
You guys, last week was the first time in 4 months that I ate at Chipotle. Basically since we moved to Georgia. I don’t even know who I am anymore.
Back in California, there were three Chipotles within close driving distance but here there’s only one for the entire city. This is because they have something very similar called Barberito’s, which I tried my best to be open-minded and give it a go, but it just doesn’t compare. I’m a Chipotle lifer.
Needless to say, it felt really good to be reunited with my favorite veggie burrito bowl. I would eat it several times a week if I could but I know it’s healthier for me to cook at home where I can control the amount salt and fat. I can also avoid eating an entire bag of chips. Am I the only one who has that problem?
These Cabbage Rice Fajita Bowls are a great grain-free alternative to Chipotle. I know cauliflower rice is all the rage right now but I can’t stand the little white bits that end up all over my kitchen when I make it. Cabbage is so much easier to deal with and often cheaper too.
That said, if you are able to find packaged cauliflower rice and want to sub that in to save time, feel free to do so. I mean, you can save on the plastic by making it with cabbage but I won’t judge you if you don’t.
I will say that the cabbage rice is pretty easy to make. You simply cut out the core, dice into pieces then pulse it in a food processor.
If you wanted to make this for a weeknight meal, you could also prep the cabbage in advance to save time!
Once you have the cabbage rice, the rest of the meal comes together super fast. You can make it mild or spicy depending on the salsa you use to serve it with.
Topped off with creamy avocado, it makes for a satisfying meal that assures everyone will eat their veggies. I hope you enjoy!
Cabbage Rice Fajita Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 15
Total Time: 30
- 1 small head cabbage
- 2 tablespoons extra virgin olive oil, divided
- juice of 1-2 limes
- 3 teaspoons cumin, divided
- 2 teaspoon chili powder, divided*
- 1 onion, thinly sliced
- 2 bell peppers, cored and thinly sliced
- 1 jalapeno, cored and thinly sliced
- 1 teaspoon smoked paprika
- 1 (15-ounce) can black beans, drained
- salsa, avocado, cilantro and lime juice for serving
Remove the stem of the cabbage then dice the head into 2-inch pieces. In the bowl of a food processor, pulse the cabbage until finely chopped, similar to rice. If you want you can also add cilantro as you pulse so that it’s finely chopped and seasons the cabbage rice.
In a large skillet, warm one tablespoon olive oil over medium heat. Add the cabbage rice, sprinkle with salt, juice of 1-2 limes (depending on preferences), 2 teaspoons cumin and 1 teaspoon chili powder. Cook for about 5 minutes, until slightly tender. Turn heat to low while you cook the other vegetables.
In a separate skillet. warm the remaining olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the peppers remaining cumin, chili powder, and smoked paprika. Stir and continue to cook for 5 more minutes.
Add the drained beans to the skillet with the peppers and stir to combine. Cook for about 3 minutes, until heated through.
Serve cabbage rice warm with the onion, peppers and beans on top. Finish with salsa, avocado, cilantro and fresh lime juice then serve and enjoy!