Friends, fajitas aren’t a health food — unless you make them like this.

Every ingredient here was chosen with your gut microbiome in mind: prebiotic-rich broccoli and mushrooms, anti-inflammatory EVOO, and cassava tortillas instead of lectin-loaded flour or corn.

It’s also one of the easiest dinners I know. Prep the veggies and sauce a day ahead, then toss everything on a sheet pan when you’re ready. Twenty minutes later, dinner’

s on the table.

Ingredients:

• ¼ cup extra-virgin olive oil, plus extra for greasing the baking sheet
• 1 lb thinly-sliced tempeh, flank steak, wild-caught shrimp, or Quorn crumbles
• 2 red onions, thinly sliced
• 3 portobello mushroom caps, thinly sliced
• 3 cups broccoli florets
• Stems from 1 bunch of rainbow chard, sliced (save the leaves for wraps!)
• 1 small bunch cilantro (8–10 sprigs)
• 2 cloves garlic
• 1 lime, quartered
• 1½ tsp cumin
• 1½ tsp sea salt
• 1 tsp smoked paprika

   

  For serving:

• Cassava tortillas (Siete brand)
• Guacamole or avocado slices
• Grated goat’s milk cheddar

Instructions:

1. Preheat oven to 425°F. Lightly grease a rimmed baking sheet with olive oil and set aside.
2. In a large bowl, combine your protein, onions, mushrooms, broccoli, and rainbow chard stems.
3. In a blender or food processor, blend the olive oil, cilantro, garlic, lime, cumin, salt, and smoked paprika until smooth.
4. Pour the sauce over the protein and vegetables and toss to combine. Great step to get the kids involved!
5. Turn the mixture onto the prepared baking sheet and spread into one even layer.
6. Bake for 5–10 minutes, toss, then bake another 5–10 minutes until vegetables are tender and beginning to caramelize.
7. Optional: Switch to broil and broil 3–4 minutes for that delicious charred flavor — watch carefully so the veggies don’t burn.
8. Serve family-style with cassava tortillas, salsa, guacamole, and grated goat’s milk cheddar. Enjoy!