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Modified AIP Fajita Bowl (Nightshade-Free, Gluten-Free, Dairy-Free)

Cuisine AIP, Allergy Friendly, gluten free, Mexican, Modified AIP, Nightshade-free, Paleo
Prep Time 5 minutes
Total Time 5 minutes
Author Meagen Ashley

Ingredients

  • 2 large zucchini sliced into thin strips (like French fry shapes)
  • 2 Tbsp ghee softened (or olive oil for dairy-free)
  • 2 Tbsp Modified AIP Taco Seasoning link to recipe in NOTES (or to taste)
  • Sea salt and pepper to taste
  • 3 cups cooked white rice prepared to package directions
  • 2 red onion thinly sliced
  • 2 15- oz BPA-free cans black beans drained and rinsed
  • 2 avocado chopped
  • ½ bunch fresh cilantro chopped
  • 2 limes cut into wedges
  • 1 cup unsweetened coconut milk yogurt additive-free (optional)

Instructions

  1. Preheat your oven to 450.

  2. In a large mixing bowl, gently massage the sliced zucchini with ghee, Modified AIP Taco Seasoning, salt, and pepper until evenly coated.

  3. Spread the mixture evenly onto a large baking sheet lined with parchment paper.
  4. Bake for 20 - 25 minutes undisturbed or until tender-crisp and golden brown.
  5. To serve, layer cooked rice, roasted vegetables, and beans in 4 serving bowls.

  6. Garnish with red onion, avocado, cilantro, lime wedges. Enjoy drizzled with optional yogurt.