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Paleo chicken fajita bowl

Recipe by:Owner/Chef Jonathan Rollo
Greenleaf Chopshop, Hollywood


  • Cauliflower rice
    1 tbsp. coconut oil
    1 onion, chopped
    1 clove garlic, chopped
    1 cauliflower, grated
    1/4 cup frozen peas
    1 tsp. each paprika, turmeric and garlic powder
  • Paleo "nacho cheese" sauce
    1 1/2 tbsp. olive oil
    2 cloves garlic, finely chopped
    2 tbsp. finely chopped onion
    3 1/2 tbsp. unbleached all-purpose flour
    1/4 cup finely chopped green bell pepper
    3/4 tsp. smoked paprika
    1/2 tsp. each cumin, garlic powder and dried oregano
    1/2 tsp. salt
    1/4 tsp. onion powder
    1/2 tsp. adobo sauce
    1 3/4 cups unsweetened non-dairy milk, such as almond milk or soy milk
    4 tbsp. nutritional yeast, less or more to preference
  • Paleo bowl
    2 cups arugula
    Salt and pepper, to taste
    3 tbsp. vinaigrette
    2 tbsp. olive oil
    1/2 each red and yellow bell peppers, sliced
    1/2 onion, sliced thin
    1 chicken breast, cooked and sliced into strips
    1/2 tsp. Himalayan salt
    Additional optional toppings such as avocado, cilantro, salsa and pickled radishes

For cauliflower rice: Heat oil in a large frying pan over low heat. Add onion and garlic and cook for 3 to 4 minutes or until tender. Add cauliflower, peas and spices and cook for 6 to 8 minutes or until cauliflower is tender. Set aside until ready to use. (Leftovers can be stored up to 4 days in the refrigerator and up to 6 months in the freezer. Use in a variety of meals, as you would regular rice.)

For sauce: Heat oil in a saucepan over medium heat. Add garlic and onion and cook for 2 minutes. Mix in flour and cook for 2 to 3 minutes, stirring occasionally. Mix in bell pepper and cook for 30 seconds. Mix in spices, salt and adobo sauce and cook for a few seconds, until well incorporated.

Mix in half the non-dairy milk and all the nutritional yeast and cook until well incorporated, whisking frequently to break up lumps. Add remaining non-dairy milk and bring to a boil. Cook until thickened. Taste and adjust salt and flavor. Add more cumin or smoked paprika for a smokier flavor or chipotle for heat. Add a pinch of turmeric for color, if you like. Serve as is or cool slightly and place in a blender to make it creamier and smoother. (Leftovers can be stored up to 4 days in the refrigerator.)

For bowl: Place arugula in bowl. Mix in salt and pepper and toss with vinaigrette. Set aside until ready to use.

Heat oil in a sauté pan over medium heat. Once oil is shimmering, add peppers and onions and sauté until they start to soften. Stir in chicken and sauté until warm. Sprinkle with Himalayan salt.

To serve, place arugula in bowl. Place fajita mix (peppers, onions and chicken) on one side of arugula and 1 cup cauliflower rice on the other side. Top with 3 tbsp. paleo nacho cheese sauce and your favorite toppings.


Califonia Bountiful