Mexican Fajita Bowls

Mexican Fajita Bowls

Meksikolaiset fajita-kulhot

I don’t know what it is about eating something out of a bowl that makes it so comforting, but somehow it is so satisfying.  Poke bowls, Buddha bowls , Burrito bowls, to name but a few, are a little bit trendy right now here in Finland, but I love them.   So I present my version of the fajita bowl, basically everything you might find in a fajita, minus the taco or tortilla.  I like to use black rice, rather than white, as it is a lot healthier, tastier and retains some bite even when cooked.  I have kept the bowl fairly  light as I am still struggling through the hot weather.  I am not the best with super spicy dishes, but feel free to up the chilli if you so wish.

For other bowl ideas check out my Teriyaki Tempeh Bowl , Super Green Lunch Bowl , Black Quinoa and Sweet Miso Roasted Squash Bowl and my Beetroot Falafel Bowl

Fajita Bowls – makes around 4 bowls depending on the size

2 dl/ 200ml black rice, cooked to manufacturers instructions

olive oil

1/2 tsp cumin

1 lime

400 g mushrooms, sliced

2 bell peppers sliced

3/4 tsp chilli powder

1/2 tsp oregano

3/4 tsp smoked paprika

1/4 tsp black pepper

1/4 tsp salt

a good pinch of cinnamon

380 g tin black beans, rinsed and drained well

1 tsp cumin

1 dl coconut yoghurt or Oatly creme fraiche

2- 3 limes

2 avocados

1 ripe tomato

1 large handful of coriancder

1 spring onion

100 g baby spinach

Once your black rice is cooked, sprinkle in a touch of olive oil, 1/2 tsp of  cumin and a squeeze of lime.  Mix well and season if necessary, set to one side.

In a large pan, heat a little olive oil over a medium heat and add the mushrooms.  Fry, until beginning to colour.  Add the peppers, chilli, oregano, garlic, smoked paprika, black pepper, salt and cinnamon.  Fry until the peppers are just beginning to soften, set to one side.

In a separate pan add a touch of oil over a medium heat.  Add the black beans and cumin, season, then fry until beginning to crisp up a little, set to one side.

Make the yoghurt/ creme fraiche sauce by combing with a little lime juice and a pinch of salt and pepper.

To make the guacamole, cut the tomato in half and remove the seeds.  Add the tomato along with two thirds of the avocados, the coriander, a generous squeeze of lime and a good pinch of salt to a food processor and pulse to break down.  Cut the last third of the avocado into small pieces and fold into the guacamole to give it some extra texture.

Finally make up the bowl by spooning in the rice, spinach, guacamole, mushroom/ pepper mix and the black beans.  Drizzle with a little of the sauce and top with a wedge of lime and some chopped spring onion.