45 mins

NutritionSortLoading...
Loading...

2 bell peppers (thickly sliced)

2 red onions (thickly sliced)

2 tsp smoked paprika

1 tsp hot paprika

1 tsp cooking oil

Salt and pepper (to taste)

200 g quinoa (~1 cup, rinsed)

310 ml water (~1¼ cups)

15 g coriander/cilantro (chopped)

1 lime (juiced)

Salt and pepper (to taste)

5 cloves garlic (sliced)

1 red chilli pepper (chopped)

1 350g can sweetcorn (drained)

1 400g can black beans (drained and rinsed)

2 tsp cumin

1 tsp smoked paprika

Salt and pepper (to taste)

½ batch pico de gallo

250 g romaine lettuce (chopped)

2 avocados (sliced)

Select allAdd

1. Preheat the oven to 200°c/fan 180°c.

2. Add the sliced peppers and onions to a large sheet pan or roasting dish with the smoked and hot paprika, a little bit of salt and pepper, and a drizzle of oil. Cook them in the oven for 20 minutes, until soft and just starting to char.

3. Meanwhile, rinse the quinoa and add it to a medium saucepan with the water. Bring it to a boil, then simmer, partially covered, for 20 minutes, or until all of the water has been absorbed.

4. Whilst the veggies and quinoa and cook, make the beans and corn. Add the garlic and chilli to a large pan with a little oil, and fry over a medium heat for 3 minutes.

5. Add the corn, black beans, cumin, smoked paprika, salt and pepper. Stir, then increase the heat a little. Cook for 3 minutes, stirring, until there is no liquid in the pan. Remove from the heat.

6. Make the pico de gallo.

7. Stir the lime juice and chopped coriander through the cooked quinoa, and season to taste with salt and pepper.

8. To assemble your bowls, fill the bottom with lettuce, then top with the quinoa, fajita veg, beans and corn, and pico de gallo. Finish each bowl with sliced avocado.