🌶 🌱 Vegan Fajita Bowls 🌱 🌶

• 1 tbsp. olive oil
• 1 jalapeno pepper, seeded and minced
• 1 tbsp. crushed garlic
• 1 cup quinoa
• 1 1/2 cups reduced sodium vegetable broth
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 14.5 oz. can diced fire roasted tomatoes
• 1 cup sweet corn kernels
• 3 tsp. chili powder, divided
• 2 tsp. ground cumin, divided
• 1 tsp. crushed red pepper flakes
• 1 tsp. ground coriander
• 1/2 tsp. salt
• freshly ground black pepper
• 1 tbsp. lightly dried minced cilantro (or 2 tbsp. fresh)
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• avocado, for serving

Heat the olive oil in a medium pan and add the jalapeno and garlic.  Cook, stirring continuously, until fragrant, about 1 minute.

Add the quinoa and broth to the pan and give it a good stir.  Add the beans, tomatoes, and corn to the pan and stir to combine.  Add 2 tsp. chili powder, 1 tsp. cumin, the red pepper flakes, coriander, and salt and season with freshly ground black pepper.  Give it another stir and bring it to a boil.

Cover the pan and reduce heat to a simmer.  Allow to simmer until the quinoa is cooked and liquid is absorbed, about 30 minutes.  Check every 10 minutes, and stir.  Once cooked through, stir in the cilantro.

Meanwhile, slice the bell peppers and the red onion into thin strips.

Heat a saute pan over medium heat and lightly spray with avocado cooking spray.  Add the peppers and onions to the pan and cook until they have started to soften, about 8 minutes.  Stir in 1 tsp. chili powder and 1 tsp. cumin and lightly season with salt and freshly ground black pepper.  Stir to coat the veggies with the spices and keep on warm until ready to serve.

Spoon the quinoa mixture into a bowl and top with the pepper & onion mixture.

Serve with chunks of avocado.

Enjoy!!!  Yields 5 servings:  218 calories, 2 grams fat, 32.5 net carbs, 10 grams protein each (without the avocado).