Veggie Fajita Bowl
Veggie Fajita Bowl
A vibrant veggie fajita bowl packed with flavour, antioxidants and healthy fats, with easy vegan and gluten-free options.
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼–½ tsp chilli fl akes
- Sea salt & pepper to taste
- 2 tbsp extra-virgin olive oil
- 1 red capsicum, sliced
- 1 yellow or orange capsicum, sliced
- 1 green capsicum, sliced
- 1 large red onion, sliced
- 3 cloves garlic, minced
- Brown rice, green Mexican rice or quinoa
- Grilled corn
- Shredded cheese, crumbled feta, grilled halloumi or sour cream
- Shredded lettuce
- Guacamole or sliced avocado
- Salsa, Pico de Gallo or sliced jalapeños
- Black beans
- Diced cucumber
- Warm tortillas
Method
- In a small bowl, combine paprika, cumin, chilli, salt and pepper.
- Heat a large frying pan with some olive oil over medium heat.
- Add onion and capsicums and cook for 1 min.
- Add seasoning and garlic, toss well and cook for 6 mins until veggies start to soften.
- To make the bowls, spoon rice into 2 bowls, top with capsicum and onions, then add other desired bowl fi llers. Serve with warm tortillas.
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