Cooking 4 You: Healthy Grain-Free Fajita Bowl

The NBC4 and Telemundo44 Health and Fitness Expo is coming to the Washington Convention Center on March 10 and 11.

You can watch cooking demonstrations at the Expo's Cooking 4 You stage.

Here's one recipe for a grain-free fajita bowl that Chef Veronica Velasquez, owner of Vegan Feast by V, will showcase at the Expo:

Grain-Free Fajita Bowl

Serves: 2-3

Prep Time: 15 minutes, Cook Time: 15 minutes

Ingredients

For “Arroz con Tomate” Cauliflower Rice:

• 1 Tbsp Olive Oil
• 2 Cups fresh Cauliflower Rice
• 1/3 Cup diced onion
• 1/3 Cup diced tomato
• 1/2 Cup grated Zucchini squash
• 1 Tbsp Vegan Chicken Bouillon
• 2 Tbsp Parsley or Cilantro

For Portobello Fajitas:

• 2 Large Portobello gills removed, thin sliced
• 1 Medium Pineapple: 1/3 Cup of Pineapple chunks (Optional: save shell for serving meal!)
• 2 Bell Peppers seeds removed & sliced thin
• 1/2 Cup Onion sliced thin
• 1 Poblano Pepper seeds removed & sliced
• 1 medium tomato cut into wedges
• 2 Tbsp Dry Fajita seasoning of choice
• 1/4 cup of water
• 2 Tbsp olive oil separated

Toppings:

• Lime Wedges
• Avocado slices or Guacamole (2 ripe avocados, 1/2 lime juiced, minced onion, salt to taste)
• Salsa or halved cherry tomatoes (diced tomato, lime, jalapeño, minced onion, chopped herbs, salt)

You'll need: One sauté pan for rice and griddle or cast iron skillet for fajita mix.

Instructions:

1. Mix the fajita ingredients except the oil and set aside.

2. Heat the sauté pan on high and add the oil, tomato, and onion. Stir frequently. Once the tomato begins to release it’s juice, add the zucchini and mix well until the onion and zucchini become opaque. Add the Cauliflower rice and bouillon and fold into the other ingredients. Once the rice begins to soften, bring the heat to low, add herbs as topping once the rice is fluffy. It’s okay if there’s a little liquid. Set aside and keep warm

3. Rinse Chickpeas, add Turmeric, Chili Powder, and Cumin and set aside. You will add this mix to the griddle when cooking mushroom and fajita veggies.

4. Heat Griddle on High to Medium High and add 1 Tbsp of oil evenly coating the whole surface. Add the mushroom slices first and cook for about 2-3 minutes. Add the remainder of the oil and add the chickpeas. Cook until they start to brown. Mix in the fajita veggies and mix everything well. Remove from heat when the fajita veggies are cooked but not soggy. Taste for salt.

5. Make the toppings. Place rice as first layer in bowl, next the fajita mix, and lastly top with a nice dollop of guacamole, lime for spritzing, extra herbs, and fresh salsa or cherry tomato and hot sauce if you like a little heat. Enjoy!