Fajita Salad Bowls

Fajita Salad Bowls

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 2
Scheduled for:
Lunch on Monday
Leftovers:
Lunch on Tuesday

Ingredients for 2

Show Original

1 cup Quinoa, cooked
1 cup Baby spinach
1/2 medium pepper(s) Red bell pepper (sliced)
1/2 medium Red onion (sliced)
1/2 medium Zucchini (sliced)
1/4 squash Delicata squash (sliced)
1 avocado(s) Avocado
2 tbsp Cilantro (coriander) (chopped)
1/2 cup Red onion (finely diced, optional)
1/8 tsp Red pepper flakes (optional)
1 cup Black beans, canned (drained, rinsed)
1 small Tomato (chopped)
1/2 from 1 lemon Lemon juice

Instructions


Heat oven 425 F.

Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.

Make guacamole by combining avocado, cilantro, red onion, red pepper flakes, salt and pepper, smashing with a fork as you go.

Arrange quinoa, spinach and roasted vegetables in bowls. Top with black beans, chopped tomatoes and guacamole and spritz with a little lime or lemon juice.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 509
Calories from fat 158
Calories from saturated fat 22.5
Total Fat 17.6 g
Saturated Fat 2.5 g
Trans Fat 0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 10.3 g
Cholesterol 0 mg
Sodium 527 mg
Potassium 1902 mg
Total Carbohydrate 70 g
Dietary Fiber 22.1 g
Sugars 10.1 g
Protein 17.5 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.7
Vegetables 6.4

Energy sources


Pygal55%466.5364896783177209.542986424885931%295.17553146008237217.4693577327106514%343.7832428719165115.0724765607902955%31%14%CarbohydratesFatProtein
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