Hope you are having a good week, guys? I’m still ploughing on with my rental flat renovation and while some days feel like I’m winning – yesterday was a very good day, on others the progress is painfully slow. Like today when big chunks of my wall came off as I started pre-painting prep and set me back massively… Oh the joys of Victorian conversions! I am just over 2 weeks in and I am working towards going back home on 8th of November, by which point I will have been at it for almost a full month. I cannot wait to be home, I miss Duncan and ‘Miss Four Paws’ and my own bed!
In the meantime, here is a nutritious lunch bowl idea that I prepared for you while still at home. This is based on the easy vegan fajitas recipe I posted back in August. While I love having this aromatic fajita filling in soft corn tortillas, I am not always in a position (or in the mood) to make them so often I just make the filling on its own and then combine it with other elements for a deliciously satisfying, yet quick and fuss-free, lunch bowl.
This is of course very flexible, but I like to include some brown rice, spiced baked sweet potato, tangy avocado mash, creamy red kidney beans, charred sweetcorn and a super simple red cabbage slaw with plenty of coriander. This vegan fajita bowl is so easy to put together, so full of colour and texture that it will keep you satiated for hours. It is also fantastic for batch prep, in fact, I tend to double the amount of filling so that I can stop wondering ‘what shall I make for lunch’ for a few days. I hope you’ll enjoy it too!
PS: If you make my vegan fajita bowls, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!