Avocado Loaded Fajita Bowl
Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
Estimated cost per serve is 4.32 dollar
Difficulty level: 3 out of 4
22 Ingredients
Number of servings
4
For Avocado sauce
- 1 hass avocado
- 2tablespoons coriander leaves and stems
- 2 lime, juiced
- 1tablespoons olive oil
- 1 pinch sea salt
For Fajita Bowl
- 4 chicken thighs
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 green capsicum, thinly sliced
- 1 red onion, sliced into thin wedges
- 3teaspoons mexican spice mix
- 2tablespoons olive oil
- 2 cups precooked brown rice
- 400grams black beans, rinsed and drained
- 320grams tomatoes, in a variety of colours, sliced in half
- 1/4 cup coriander leaves
- 2 hass avocado
- 1 lime
- 3tablespoons extra virgin olive oil
- 1 lime, sliced into wedges (to serve)
- 1tablespoons coriander leaves (to serve)
- 2 red chilies, thinly sliced (to serve)
Nutrition per serving
4120kJ / 982Cal
4120 Kilojoules or 982 Calories
47% of daily energy intake*
Protein
11.6grams
Fat
37.8grams
Carbs
54.8grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
To make the avocado sauce: Place all of the ingredients into a small food processor, blitz until it is a smooth consistency and set aside.
Step 2 of 8
For the fajita bowl: Add the sliced capsicums and red onions to a large mixing bowl.
Step 3 of 8
Slice the chicken thighs into strips and add them to the bowl with the capsicums and onions. Drizzle over 2 tbsp olive oil, add the Mexican spice mix and toss well to evenly coat.
Step 4 of 8
Heat a BBQ grill or a stovetop grill pan to medium-high heat. Add the capsicums and chicken allowing enough space to cook evenly, if you’re cooking on a small grill it’s best to cook in batches. Turn the capsicums once they start to blister and lightly char. Once the capsicums become soft, remove them from the grill and set them aside. Turn the chicken once light golden char marks develop, cook the other side then remove from the heat and set aside.
Step 5 of 8
Toss the sliced tomatoes with the coriander leaves and a drizzle of olive oil, set aside.
Step 6 of 8
To fill the fajita bowls first start by dividing the pre-cooked brown rice between 4 bowls, followed by the black beans, sliced tomatoes and the grilled chicken and grilled vegetables.
Step 7 of 8
Slice the avocados in half, remove the seed and skin and thinly slice. Place one half into each bowl. Squeeze the lime over each avocado half to prevent browning.
Step 8 of 8
Serve with a good dollop of the avocado sauce, extra coriander leaves and red chillies sprinkled over the top along with a wedge of lime.
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