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Spicy Fajita Bowl; recipe by Leyla Ramadan

Spicy Fajita Bowl; Healthy & Delicious

This spicy fajita bowl is a great meal for lunch or dinner. It’s nice and quick and it looks a lot more complicated than it actually is, which makes it a good meal to cook for guests.

It’s a vegan dish. I really enjoy making vegan food, Morally I feel good cutting down on meat. I find it very interesting that a meal can taste so great without meat; coming from a Mediterranean meat eating family.

Quinoa is a good source of fiber, naturally gluten-free. It is packed full of essential amino acids and considered a complete protein. This a bowl filled with goodness, delicious hot or cold.

Ingredients Spicy Fajita Bowl

  • 80g quinoa
  • 1 red onion
  • 1 red pepper
  • 1 avocado
  • Handful of coriander
  • 240g kidney beans (drained)
  • 2 tsp smoked paprika
  • 1 lime
  • 20g creamed coconut
  • Coconut Oil as needed

Preparation Spicy Fajita Bowl

  • Cook quinoa and drain
  • Meanwhile slice the pepper and onion
  • Heat the oil and add the drained kidney beans with 1 tsp paprika, cook for 5 mins, remove from heat and set aside
  • In the same pan heat some oil, add the onions and cook for 3 mins add the red pepper and cook for a further 5 mins adding the remaining paprika
  • Once cooked mix the quinoa and the kidney beans in with the onions and red pepper. Add salt and pepper to taste
  • Serve in a bowl with sliced avocado, sprinkle with coriander and pour on coconut cream.


You’ll find more recipes on my Recipe Page.


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