This healthy fajita bowl with cashew cream is one of my favourite recipes and you don’t need to be vegan to enjoy it! It’s adapted from a Deliciously Ella recipe and is packed with nutrients and loaded with flavour. There’s protein from the cashews and black beans and good fats from the avocado, plus vitamin C from the peppers and fibre and B vitamins from the brown rice.
Ingredients
Serves 2
- 150g brown rice (or a sachet of brown rice)
- 1 red onion
- 3 garlic cloves
- 2 red peppers
- 1 tin of black beans (I like Biona)
- heaped teaspoon of chipotle paste (or to taste)
- 1 avocado, sliced
- Cashew cream (enough for leftovers):
- 80g cashews
- 25g coriander
- juice of 2 limes
- 1 teaspoon of apple cider vinegar
- 100ml almond or oat milk
Slice the peppers and roast in the oven with some olive oil until slightly caramelised.
Fry the onion in a little olive oil until softened and then add the garlic followed by the chipotle and the beans.
In a food processor or blender put in the ingredients for the cashew cream and blend. Keep some of the coriander back for a garnish. Season well.
To serve – in a bowl add brown rice and some of the bean mixture with the peppers on top. Add half an avocado per bowl and a generous dollop of cashew cream. Garnish with coriander.
If you would like more recipes like this healthy vegan fajita bowl with cashew cream or would like advice on how to eat a healthier diet, you can read more about nutritional therapy consultations here or contact me: vanessa@wellbeingandnutrition.co.uk