Fajita Bowls

I’ve been craving savoury foods so much after all the Easter sweets and a lot of baking for my next books, so these bowls have been a saviour. They’re wonderfully hearty and filling with a lovely range of different flavours and textures. Your friends will love these too, they work so well for big lunches and dinners, and they feel very accessible for the more skeptical people you know too!


Serves: 4

Prep: 10M

Cooking: 40M

Total: 50M

Difficulty: medium

For the Fajita Bowls

320g brown rice (1.5 cups)

1/2 teaspoon salt

2 red peppers

250g chestnut mushrooms

3 cloves of garlic

8 spring onions

2 teaspoons chipotle powder

1 teaspoon paprika

2 tablespoons tamari

2 tablespoons apple cider vinegar

2 tablespoons olive oil

800g black beans

100g spinach

Salt and pepper to season

Handful of chopped fresh coriander to garnish

Chopped fresh jalapeño/red chilli to garnish

For the Lime Coconut Cream

100g creamed coconut

Juice of 1 lime

1 tablespoon boiling water

For the Guacamole

2 avocados

Juice of half a lime

1 tablespoon olive oil

Chopped red chilli (to taste)

Small handful chopped fresh coriander


Start by cooking the rice – place the rice in a sauce pan with  3 cups of boiling water and half a teaspoon of salt. Let this cook on a low heat for about 40 minutes, topping up the water if needed, so that the rice never cooks dry. Strain the rice to get rid of any extra water before serving.

While the rice cooks, peel and finely shop the garlic, then add to a frying pan along with the olive oil, chipotle, paprika and some salt and pepper. Allow this to cook over a gentle heat while you de-seed and thinly slice the red peppers, thinly slice the mushrooms and slice the spring onions on a diagonal. Add these to the frying pan and turn up the heat a little. Add the drained black beans, tamari and apple cider vinegar and cook for about 5 minutes, stirring every now and then to check its not sticking. When the vegetables are cooked through, turn off the heat and sprinkle the spinach on top – the residual heat will cook the spinach.

To make the guacamole peel and de-stone the avocados and mash the flesh with a fork into a bowl. Add in the juice of half a lime, olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of salt, then mix it all together.

To make the cream roughly chop the block of coconut cream and place in a saucepan. Pour over 1 tablespoon of boiling water and the juice of 1 lime then gently heat, adding water as you go while stirring to create a cream to the consistency you desire. I like mine like yoghurt!

Serve the vegetables on top of the rice with a spoonful of guacamole and drizzle with lime coconut cream. Sprinkle with chopped coriander and jalapeño/red chilli before serving and enjoy!