Vegan Fajita Bowl, Yummy and Quick!

Need a super speedy and delicious midweek dinner? This Fajita Bowl is perfect! It only takes 30 minutes to make and is great as leftovers the next day! It's packed full of flavour from the cumin, chilli and paprika and loads of veggies to help you with your 5 a day. I made this for my mum this week and it was really enjoyed!

FAJITA BOWL RECIPE- serves 2

Ingredients:

• 1/4 onion

• 2 garlic cloves

• 1 pepper (I used red)

• 3 mushrooms

• 1 tomato

• 1 avocado

• 1 can of red kidney beans

• 1 cup uncooked brown rice

• 1/2 tbsp cumin

• 1/2 tsp chilli powder

• 1/2 tsp paprika

• Olive oil

• Salt and pepper

Method

1. Put some water on to boil for the brown rice

2. Whilst that's coming to the boil prep your veggies; slice the red pepper and mushrooms, dice the onion and tomatoes and crush the garlic.

3. Add your rice to the water and leave to cook for 20 minutes.

4. Meanwhile, heat a splash of oil in a frying pan over a medium heat. Once warm, add the onion and leave to cook for about 5 minutes.

5. Add the garlic, spices, salt and pepper- fry off for a few minutes.

6. Add the pepper and allow it to soften for around 5 minutes before adding the tomato and a few minutes later the mushrooms.

7. Leave the veggies to cook whilst you slice the avocado.

8. Towards the end of cooking, pour the kidney beans into the pan to heat through.

9. Drain the rice and then assemble your fajita bowl. You can make it look super pretty (unlike mine) or just chuck it all in if you're in a rush!

This fajita bowl is genuinely so yummy and easy to make so I hope you love it!

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