Okay, so this ended up being more of a Fajita Plate. That’s because I don’t have a bowl big enough to hold all of the deliciousness! This perfectly balanced meal is also loaded with vitamins and minerals to keep your energy and immune system in top form.

Since social distancing and self isolation have been in full effect, I’ve been looking for creative ways to use the ingredients I have in my fridge, freezer and cupboards. This turned out to be one of my favourites! I love meals that are filling, flavourful, colourful and incorporate a variety of textures. This one checks all of the boxes! It will be going into my regular rotation for sure.

The fajita seasoning is homemade (and so easy), so you can control the heat and sodium content. I made a big batch of the seasoning mix, so it will save me all kinds of time for meal prepping in the future. If you’re missing some of the ingredients, don’t worry! Customize using what you have on hand.

The benefits:

Loaded with filling fibre (including heart-healthy soluble fibre) from beans, quinoa and veggies.
Lots of protein to keep you satiated (both plant and animal based - if you’re vegetarian or vegan, it will still have lots from the beans and quinoa!).
A great source of vitamins, including energizing B-vitamins and immune-supporting vitamin C.
So. Much. Flavour.

I served it to the kiddos in whole wheat tortillas, but preferred mine on a plate. I can’t wait to enjoy the leftovers tomorrow!

Fajita Bowls

===========

Melinda Edmonds | Registered Dietitian

prep time: 15 minutes
cook time: 20 minutes
total time: 35 minutes

Servings: 4

Ingredients:

Seasoning:
2 tsp chili powder
1/2 tsp cumin
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
1/2 tsp black pepper
1 tsp salt

Fajita Bowls:

1 cup quinoa, cooked according to package directions
1 can black beans (sodium-free), drained and rinsed
1 tsp EVOO
1 lb chicken breasts, diced
1 onion, sliced
2 bell peppers, sliced
1 cup cherry tomatoes, diced
1/4 cup cilantro, chopped
1/4 cup cheese, grated (optional)
baby spinach
salsa

Directions:

Cook quinoa according to package directions. Set aside.
Meanwhile, heat oil in a large pan over medium heat. Add chicken and cook, stirring occasionally, until no longer pink in the centre (approximately 8 minutes). Add 2 tbsp seasoning mix, and stir for one minute. Transfer chicken to a plate and cover to keep warm.
In the same pan, cook onion and peppers, stirring occasionally, until softened - approximately 5 minutes. Add 1 tbsp seasoning mix and cook an additional minute.
Place 2-3 handfuls of baby spinach on a plate. Add chicken, quinoa, black beans, vegetables, tomatoes, cheese and salsa (as desired). Garnish with cilantro.