Paleo Pork Fajita Bowls


Fajita Bowls

  • 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


Fajita Bowls

  1. 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.
  2. Increase heat to high and drizzle a generous amount of oil into the pan. Add bell peppers and onion to the 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.
  3. Reduce heat back down to medium/high. Add pork, garlic powder, cumin, red pepper flakes and a generous drizzle of oil to the pan. Cook 1-2 minutes just to heat through.
  4. 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.