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Hope you’re having a superb week, guys? I’m nonetheless ploughing on with my rental flat renovation and whereas some days really feel like I’m successful – yesterday was an excellent day, on others the progress is painfully gradual. Like right now when large chunks of my wall got here off as I began pre-painting prep and set me again massively… Oh the thrill of Victorian conversions! I’m simply over 2 weeks in and I’m working in direction of going again house on eighth of November, by which level I’ll have been at it for nearly a full month. I can’t wait to be house, I miss Duncan and ‘Miss 4 Paws’ and my very own mattress!
Within the meantime, here’s a nutritious lunch bowl concept that I ready for you whereas nonetheless at house. That is primarily based on the straightforward vegan fajitas recipe I posted again in August. Whereas I like having this fragrant fajita filling in comfortable corn tortillas, I’m not at all times ready (or within the temper) to make them so typically I simply make the filling by itself after which mix it with different components for a deliciously satisfying, but fast and fuss-free, lunch bowl.
That is in fact very versatile, however I like to incorporate some brown rice, spiced baked candy potato, tangy avocado mash, creamy pink kidney beans, charred sweetcorn and an excellent easy pink cabbage slaw with loads of coriander. This vegan fajita bowl is really easy to place collectively, so stuffed with color and texture that it’ll maintain you satiated for hours. It is usually improbable for batch prep, the truth is, I are inclined to double the quantity of filling in order that I can cease questioning ‘what shall I make for lunch’ for just a few days. I hope you’ll take pleasure in it too!
PS: If you happen to make my vegan fajita bowls, don’t neglect to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I like seeing your takes on my recipes!
- makes: 4
Substances
- 1 portion of straightforward vegan fajita filling (recipe right here)
- 2 small candy potatoes, cubed
- olive oil
- salt and pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp cayenne pepper
- 1-2 ears of corn or a tin of corn
- 1-2 ripe avocados
- 2 limes
- small bunch of coriander, finely chopped
- a wedge of pink cabbage, finely shredded
- a tin of pink kidney beans, drained
- 1 cup brown rice or quinoa, cooked
Technique
- Put together mushroom / vegan fajita filling as per this recipe.
- Preheat the oven to 220° C / 425° F and coat cubed candy potatoes in 15 ml / 1 tbsp of olive oil, season with salt, smoked paprika, cumin and cayenne pepper.
- Unfold on a big baking tray and bake for about 30 minutes, flipping the items to the opposite aspect half approach by means of.
- If utilizing corn on the cob, brush the kernels with a small quantity of oil and char them on a griddle pan, turning the cobs each jiffy.
- Smash avocado with a fork, season with lime juice, salt and pepper.
- Gown shredded cabbage with a small quantity of olive oil, sprinkle with lime juice and stir coriander by means of it. Season with salt and pepper.
ASSEMBLY
- Divide all the substances between 4 bowls or assemble one bowl and retailer the remainder of the substances in hermetic containers, within the fridge, and assemble all through the week as wanted.
Notes
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