#almostbetterthanacorndog

I am still hurting psychologically & physically after that long weekend of stuffing my face, but I made a pretty delicious and nutritious dinner this evening – perfect heading into summer.

I wanted to share the recipe after a few of you had asked!

Veggie Fajita Bowl

Base

I used quinoa, but you can easily substitute that for any other type of rice – including my fave – cauliflower rice. Depending on how many people you are feeding adjust accordingly. I ended up making two nights worth and a cup of uncooked quinoa was more than enough once prepared for two nights of dinner

Toppings

Roasted Veggies

2 yams – sliced into coins and then quartered

2 bell peppers

1/2 red onion

2 Tbsp of olive oil

spices – depends what you’re feeling – Trader Joes has an awesome Chilli & Lime Seasoning I  tossed on there with some garlic powder, but you can toss in paprika, chilli powder and salt & pepper instead

Heat oven to 400 degrees F. Mix the yams with 1 tbsp of olive oil, your selected spices and place on a baking sheet single layered, on parchment paper if you want. Cook for 15 – 20 mins, then add the remaining chopped veggies mixed in the other half of olive oil and spices to the pan and cook for another 15 mins (add whatever type of veggies you’d like, I emptied out my fridge with anything that was about to go bad, to avoid wasting). Set aside, let it cool.

Other Toppings

Fresh Cherry Tomatoes

Canned Whole Kernel Corn – rinsed

Canned Black Beans – rinsed

Fresh Avocado

Jalapeno – sliced/seeded for less heat

Shredded Cabbage or Cole Slaw Mix

** again feel free to add any kind of veggies you enjoy**

Mango Salsa 

I whipped up a fresh salsa to add some more flavour. Quick and easy and you can use it on several dishes

1 mango – diced

1 jalapeno – diced & seeded if you want less heat

1/4 red onion – diced

1 tbsp olive oil

Juice of 1/2 fresh squeezed lime

Salt & Pepper to taste

Add everything together, mix it up, and put aside to add to your bowl when it’s ready

Cilantro Dressing

I know cilantro is an acquired taste, try something with avocado, honey, lime, garlic and olive oil instead if cilantro is not your jam

1/2 c fresh cilantro

1/4 c plain greek yogurt

1 clove of garlic

juice of 1/2 fresh squeezed lime

3 tbsp of red wine vinegar

3 tbsp olive oil

1 tbsp honey

1 tsp dijon mustard

pinch of red chilli flakes, ground cummin & paprika

salt & pepper

Use a hand-held blender, food processor or regular blender to mix up dressing, blend till smooth

Now layer your bowl with your base, toppings of choice, top with salsa & dressing. I had this for two nights and it kept quite well (I have left overs of some of the toppings that I plan to use for tofu or fish tacos tomorrow night)

IMG_6613

Enjoy.

Let me know how yours turns out and what adjustments you made!

Cheers,

Britt

xo

 

 

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