Mushroom and Squash Fajita Bowls

Ingredients

• 2 tablespoons avocado oil
• 8 ounces cremini mushrooms, sliced
• 6 ounces portobello mushrooms, sliced
• 1 medium white onion, sliced thin
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small yellow squash, cut into 1/2-inch pieces
• 1 small zucchini, cut into 1/2-inch pieces
• 3 cloves garlic, sliced
• 1 heaping tablespoon ancho chile powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 ounces tequila
• 1 lime, juiced
• 1/4 cup fresh cilantro leaves
• Cilantro Lime Cauliflower Rice, recipe follows
• 1/2 cup pico de gallo
• 1/2 cup queso fresco
• Hot sauce, to taste
• 1 large avocado, sliced
• Two 10-ounce bags riced cauliflower, cooked according to the package instructions
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

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