Ingredients:

  • 1 cup (185g) Quinoa, rinsed thoroughly
  • 2 cups (475ml) Vegetable broth, low sodium
  • 0.5 tsp Sea salt
  • 1 lime, juiced
  • 2 large Bell peppers (red and yellow), sliced
  • 1 large Red onion, sliced into half-moons
  • 8 oz (225g) Portobello mushrooms, sliced thick
  • 1 can (15 oz) Black beans, drained and rinsed
  • 1 tbsp Avocado oil
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 0.5 tsp Garlic powder
  • 0.25 tsp Chipotle powder
  • 2 ripe Hass avocados
  • 0.25 cup Red onion, finely minced
  • 0.25 cup Fresh cilantro, chopped
  • 1 tbsp Lime juice
  • 0.5 tsp Flaky sea salt
  • 1 cup Cherry tomatoes, halved

Instructions:

  1. Combine rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and fold in lime juice and sea salt.
  2. Heat a large cast-iron skillet over medium-high heat until it begins to smoke. Add avocado oil, followed by bell peppers, onions, and mushrooms. Let sit for 3 minutes without stirring to develop a deep sear.
  3. Season the vegetables with smoked paprika, cumin, garlic powder, and chipotle powder. Toss frequently for 6 minutes until edges are blackened and onions are translucent. Stir in the black beans to warm through for 2 minutes.
  4. In a small bowl, mash the avocados with minced red onion, cilantro, lime juice, and flaky sea salt until combined but slightly chunky.
  5. Assemble the bowls by layering the lime quinoa, followed by the charred fajita mix, halved cherry tomatoes, and a generous scoop of guacamole. Garnish with extra cilantro and optional pickled jalapeños.