LowProRecipes.com

Fajitas bowl

Yield

Number of servings: 4
Serving size: 1 bowl (1/4 of the recipe)

Ingredients

  • 1 cup (250 ml) dried Loprofin rice (or 3 cups cooked)
  • 1 can of jackfruit (green in brine)
  • 1 red pepper, in julienne
  • 1 onion, in julienne
  • 1 Tbsp (15 ml) canola oil
  • 2 Tbsp (30 ml) taco seasonings
  • ¼ cup (60 ml) water
  • ½ cup (125 ml) corn
  • 1 cup (250 ml) iceberg lettuce, chopped
  • ½ cup (125 ml)) tomato, diced
  • ¼ cup (60 ml) Salsa
  • Cilantro
  • BBQ ranch salad dressing to top the bowl, if desired

Preparation

  • Cook the rice according to the directions on the package. Set aside.
  • Drain the jackfruit, soak in cold water for about 10 minutes. Drain the water.
  • With your hands, shred the jackfruit (to make it look like shredded meat).
  • Make julienne with pepper and onion.
  • Heat the oil in a skillet. Sauté pepper and onion. When they are tender, add the jackfruit.
  • Add the taco spices and water and mix well. Boil until the water has evaporated.
  • Remove from heat.
  • In a bowl, place about 3/4 cup of rice.
  • Garnish with ¼ taco mixture. Add ¼ corn, lettuce, tomato, salsa and cilantro.
  • Top with a  dash of bbq ranch dressing (optional… but delicious!)

Nutritional facts

  • Energy
    178 kcal
  • Protein
    2.6 g
  • PHE
    101 mg
  • TYR
    57 mg
  • LEU
    149 mg
  • VAL
    105 mg
  • ILE
    77 mg
  • MET
    32 mg
  • LYS
    100 mg
  • Energy
    712 kcal
  • Protein
    10.2 g
  • PHE
    404 mg
  • TYR
    227 mg
  • LEU
    595 mg
  • VAL
    421 mg
  • ILE
    307 mg
  • MET
    126 mg
  • LYS
    402 mg
© Genevieve Lafrance 2019