Fajita Bowls with Crispy Kale
Ingredients
- 1 cup brown rice, rinsed
- 3 bell peppers, sliced (red, orange & yellow)
- 1/2 red onion, sliced
- 1 bunch of kale, stem removed and roughly chopped
- 1 can of black beans, drained, rinsed and patted dry
- 1 can of red kidney beans, drained, rinsed and patted dry
- 2 tbsp avocado or olive oil
- 3 tbsp taco seasoning
- Garnish with
- Diced tomatos
- Sliced avocado
- Cilantro
- Lime
- Tortila chips
- Dressing Ingredients
- Juice from 2 limes
- 1/2 cup salsa of choice
- 1/2 cup vegan mayo
- 2 tbsp apple cider or white vinegar
- 1 tsp taco seasoning
- 1 clove of garlic (or 2…. depends if its date night)
Preparation
Start by cooking rice as directed on package with 1 tbsp added taco seasoning
While the rice is cooking, line two baking sheets with parchment paper
Spread kale and onion on the first baking sheet followed by peppers and beans on the second
Drizzle oil over both sheets and gently mix to coat
Sprinkle remaining taco seasoning over both sheets and roast in a preheated oven at 400 degrees F for 20-25 minutes
Rotate the pans at halfway point and watch kale near end to prevent it from burning
Meanwhile, prepare dressing by blending all dressing ingredients in a blender until smooth
Build bowls by layering rice, roasted beans, kale, peppers, onions, top with suggested garnish and drizzle a generous amount of dressing