FIERY FAJITA BOWLS
Serves: 3
■ 1 cup (250 ml) brown rice
■ Coconut or olive-oil cooking spray or water for steam frying 1 onion, sliced
■1 medium courgette (zucchini), cut into sticks
■ 1 red pepper, sliced
■ 1 yellow pepper, sliced
■ 3 medium mushrooms, sliced
■ 1 tsp (5 ml) smoked paprika
■1/2 tsp (2.5 ml) cayenne pepper
■ 1/2 tsp (2.5 ml) ground cumin
■ Salt and pepper
■ Simple homemade salsa
■ 2 large tomatoes, diced
■ 1 spring onion, finely chopped
■ 2-3 sprigs fresh coriander (cilantro), finely chopped
■ Salt and black pepper
■ Optional toppings and finishes include fresh coriander (cilantro), chopped spring onions, hot sauce, salad, low-fat sour cream
1. Boil the brown rice in plenty of water, until cooked to your liking (around 20 minutes), then drain.
2. Meanwhile, heat a large frying pan or wok over medium heat, then thinly coat the bottom with cooking spray, and add the chopped vegetables.
3. Add the spices, and a pinch of salt and pepper.
4. Cook over high heat, stirring regularly, for about 5-10 minutes, until the vegetables are soft.
5. To make the simple homemade salsa, place the diced tomatoes in a bowl with one chopped spring onion and a sprinkling of fresh coriander; add a pinch of salt and pepper. Mix.
6. To assemble your veggie fajita bowls, serve the cooked brown rice into three bowls, top with the vegetable mixture and add the homemade salsa.
7. Finish with a dollop of lowfat sour cream (if using), some chopped coriander and spring onions, and a dash of hot sauce.