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Mushroom and Squash Fajita Bowls
Ingredients
  • 2 tablespoons avocado oil
  • 8 ounces cremini mushrooms, sliced
  • 6 ounces portobello mushrooms, sliced
  • 1 medium white onion, sliced thin
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small yellow squash, cut into ½-inch pieces
  • 1 small zucchini, cut into ½-inch pieces
  • 3 cloves garlic, sliced
  • 1 heaping tablespoon ancho chile powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 ounces tequila
  • 1 lime, juiced
  • ¼ cup fresh cilantro leaves
  • Cilantro Lime Cauliflower Rice, recipe follows
  • ½ cup pico de gallo
  • ½ cup queso fresco
  • Hot sauce, to taste
  • 1 large avocado, sliced
  • subheading: Cilantro Lime Cauliflower Rice:
  • Two 10-ounce bags riced cauliflower, cooked according to the package instructions
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro
Steps
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