Fajita Bowl With Spicy Quinoa & Avocado | sheerluxe.com
This fajita bowl uses beans instead of meat for a lighter take on this Tex-Mex classic. Try adding quinoa, avocado, pickled jalapeños and a coconut lime sauce to a base of fried red peppers and onions, too.
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Total Time: 30 Minutes
Serves 2


  • 1 avocado
  • 1 lime
  • 1 red onion
  • 1 red pepper
  • 1 tbsp of Mindful Chef Mexican spice mix*
  • 20g of creamed coconut
  • 240g of kidney beans (drained)
  • 2 tsp of oil
  • 30g of pickled sliced jalapenos
  • 80g of quinoa


  1. Boil a kettle. Rinse the quinoa and place in a saucepan with 300ml of boiling water, and simmer for 15 mins.
  2. Meanwhile, finely slice the red onion and red pepper. Peel and de-stone the avocado and slice thinly. Roughly chop the jalapenos.
  3. Heat a medium-sized pan with 1 tsp of oil on a medium heat. Drain and rinse the kidney beans and add to the pan with the jalapenos and half of the Mexican spice mix. Cook for 5 minutes, then remove from the pan, set aside and keep warm.
  4. In the same pan, heat 1 tsp of oil on a medium heat and fry the onion for 3 minutes, then add the red pepper and cook for 5 minutes. Stir through the remaining Mexican spice mix.
  5. Meanwhile, in a bowl, mix the creamed coconut with 20ml of boiling water to form a sauce. Add a generous squeeze of lime juice and a pinch of sea salt.
  6. When the quinoa has finished cooking, drain and mix with the kidney beans. Season with sea salt and black pepper.
  7. To serve, spoon the quinoa and beans into two warm bowls, top with the red pepper and onion, then layer over the sliced avocado. Drizzle over the coconut lime sauce.

*Mexican spice mix contains a blend of ground cumin, ground coriander, smoked paprika and dried oregano in equal amounts.

Recipe courtesy of Mindful Chef

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