Wednesday, April 13, 2016

Fajita Bowl

I was recently inspired by a blog post on Deliciously Ella (link to post here) and wanted to recreate it.

This was such a delicious and hearty meal.  It took a bit of preparation but trust me, the end results are worth every morsel of energy.

I used buckwheat for that crunch, homemade guac and salsa, a dollop (teeny tiny one) of sour cream, and the chicken fajita of course.

If you haven't tried buckwheat before, you are missing out.  This is an entirely gluten-free seed, I've talked about it before in my waffle recipe and how much I love this alternative to conventional flour (recipe here).

The benefits of buckwheat are CRAZY.  Here are a few: 
- Good for your heart
- Gluten-free
- Helps with blood sugar control
- Helps in the prevention of gallstones
- High fiber content
- Rich in flavonoids 
- And a ton of other benefits (read more here)

As for the recipe (which is good for 2) here it goes:

For the chicken fajitas:
2 chicken breasts, halved and then sliced in strips
1 yellow onion, sliced
1 red pepper, sliced
1 yellow pepper, sliced
salt and pepper
olive oil

For the marinade (mixed in a bowl and set aside): 
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper

For the guacamole: 
1 avocado
juice of 1 lemon
chili flakes
salt

For the salsa: 
1 tomato, chopped
1 small red onion, chopped 
small bunch of parsley, chopped
juice of 1 lemon
salt

You will also need:
A small dollop of sour cream (per person)
1 cup buckwheat (uncooked) and then prepared as per the instructions on the package

Method:
In a frying pan, heat 2 tablespoon of olive oil, add the chicken and fry until cooked through.  Then add the onions, peppers, and a sprinkle of salt and pepper.

While this is cooking, mash the avocado and add the lemon juice, chili flakes and salt. Mix well and set it aside.

Do the same for the salsa - mix all ingredients, place the mixture in a serving bowl and set aside.

Once vegetables soften, add the marinade powder and mix until incorporated. 

The buckwheat should be prepared and warm.

To assemble the bowl, spoon half the buckwheat, add the fajita mix, sour cream, guac, and salsa.

Eat immediately!

Enjoy!

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