Fajita Salad Bowls

Fajita Salad Bowls

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 2

Ingredients


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)
1/8 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 whole lemon(s) Lemon juice

Instructions


1. Heat oven 425 F.

2. 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.

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

4. 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 496
Calories from fat 157
Calories from saturated fat 22.3
Total Fat 17.4 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 10.3 g
Cholesterol 0
Sodium 500 mg
Potassium 1866 mg
Total Carbohydrate 68 g
Dietary Fiber 21.4 g
Sugars 10.0 g
Protein 16.8 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.7
Vegetables 6.1

Energy sources


Pygal55%466.75904712815856208.1502943470464432%295.5637322139532218.8867993327484714%343.7292567065146115.096960752809455%32%14%CarbohydratesFatProtein

Notes:

Beans

are a very important source of plant-based protein and are high in fiber which makes them great for digestion

Recipe from:
Lunch
Main