Vegan Fajita Bowl

Fajita main

The fajita bowl has fast become a weekly staple in my house as it’s really tasty yet quick to make – perfect for evenings when I’m busy with PT sessions. I wanted to develop the recipe further to be able to offer a vegan version and I think you’re going to really enjoy it!

This meal sees the introduction of vegan sour cream and parmesan – two things that really add a lot of taste to a meal so make in batches and store in the fridge.

Vegan Fajita Bowl
Serves 4

1 tbsp coconut oil
1 tsp chilli powder – omit or reduce if cooking for children
1 tsp ground cumin
1 tsp paprika
1 red onion, sliced
2 peppers, sliced
2 courgette, cut into batons
4 large mushrooms, cut into chunky slices
3 garlic, crushed
Handful of coriander, roughly chopped

Quinao 
210g quinoa
Juice & zest of 1 lemon
1tbsp coconut or olive oil
2 tsp marigold swiss vegetable bouillon powder
1/4 tsp turmeric (optional)

Salsa 
200g cherry tomatoes, quartered
1/2 lime, juiced
1 tsp olive oil
Salt & pepper

Guacamole 
1 avocado
1/2 lime, juiced

Vegan Sour Cream 
3 tbsp coconut cream
Juice of 1 lemon

Vegan Parmesan 
30g cashews
Pinch garlic powder
Pinch of salt

  1. Prepare and start the quinoa as per Helen’s ‘How to…cook Quinoa’ post
  2. Melt 1 tbsp coconut oil (or oil of choice) into a wok or large frying pan, add the vegetables and spices and cook for approx 8 minutes
  3. While the vegetables are cooking, prepare the cherry tomatoes and put into a bowl with the lime, oil and seasoning and stir well
  4. Add the cashews, garlic powder and salt to a pestle and mortar and grind until a coarse crumb
  5. Remove the avocado flesh onto a chopping board, pour over the lime juice and roughly chop until a chunky guacamole consistency
  6. Put the coconut cream (taken from the top of a tin of coconut milk) into a small bowl and add half of the lemon juice, mix well and taste. Continue to add the lemon juice until the coconut tastes soured and it’s to you taste
  7. Drain the quinoa and leave to steam dry
  8. Add a handful of coriander to the wok and heat through for a further 2 minutes
  9. Serve the quinoa and fajitas style vegetables in a bowl, add a portion of the salsa and guacamole then top with vegan sour cream and sprinkle over the vegan parmesan

Enjoy!

Hannah x

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