If your Whole30 or Paleo compliant meals are getting repetitive, make these Pork Fajita Bowls with Cilantro Lime Dressing! All the flavors and colors of fajitas made easy with leftover slow cooker shredded pork. This grain free gluten free recipe will be a guaranteed hit!
- 16 ounces Riced Cauliflower
- 1 Red Bell Pepper (seeds removed, cut into strips)
- 1 Yellow Bell Pepper (seeds removed, cut into strips)
- 1 Orange Bell Pepper (seeds removed, cut into strips)
- 1 Sweet Onion (sliced)
- Olive or Avocado Oil (for cooking)
- Salt/Pepper
- 3 Cups Leftover Slow Cooker Pork Tenderloin*
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- Pinch Red Pepper Flakes
- Juice of 2 Limes
- 1/4 Cup Avocado Oil
- 1 Garlic Clove (grated)
- Handful Fresh Cilantro (chopped)
- Salt/Pepper
Heat a drizzle of oil in a large pan over medium/high heat. Add riced cauliflower, salt and pepper and cook for 8-10 minutes (stir occasionally) until golden brown and tender. Remove from pan and set aside.
Increase heat to high and drizzle a generous amount of oil into pan. Add bell peppers and onion to pan, cook 6-7 minutes while stirring frequently. Once peppers and onions are tender and browned, season with salt and pepper. Remove from pan and set aside.
Reduce heat back down to medium/high. Add pork, garlic powder, cumin, red pepper flakes and a generous drizzle of oil to pan. Cook 1-2 minutes just to heat through.
Assemble fajita bowls with layers of cauli-rice, peppers & onions and shredded pork. Serve with a drizzle of Cilantro Lime Dressing, lime wedges, fresh cilantro and sliced avocado.
Whisk all dressing ingredients until fully combined.