Fajita Bowl With Spicy Quinoa & Avocado

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.
Serves 2
Total Time
30 Minutes
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
Step 1
Boil a kettle. Rinse the quinoa and place in a saucepan with 300ml of boiling water, and simmer for 15 mins.

Step 2
Meanwhile, finely slice the red onion and red pepper. Peel and de-stone the avocado and slice thinly. Roughly chop the jalapenos.
Step 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.
Step 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.
Step 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.
Step 6
When the quinoa has finished cooking, drain and mix with the kidney beans. Season with sea salt and black pepper.
Step 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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