Method:
-Heat a large frying pan with a glug of oil on a medium-high heat. Meanwhile, finely chop the onion, garlic, carrot/parsnip, pepper and other veg.
-Put the kettle on.
-Fry the onion first for a few minutes until it begins to soften, then add in the rest and give it a good stir. Add a little more oil if necessary.
-Once boiled, use the water from the kettle to get your rice/quinoa going and leave it to simmer in the background. Once ready, drain and cover until the sauce is ready also.
-Add in your fajita spices to taste - a pre-mixed packet is fine but if using a shaker then 2-3 heaped teaspoons is about right for me - and stir them around to lightly coat the veg.
-After around 5 minutes, add in the tinned beans, tomatoes and chickpeas and give everything a good stir.
-Then put the lid on if you have one, reduce the heat to medium-low and leave to simmer for 10-15 minutes, stirring every so often. If more liquid is required, swill a little water around one of the used tins and pour that into the saucepan. A dash of lemon/lime juice also works well.
-If using kale or spinach, add these in and stir to heat through for a further 2-5 minutes.
-Once the sauce resembles a bolognese consistency and the veg seems cooked through, remove from the heat and allow to rest for a minute while you get the bowls and serve the rice/quinoa. If required, stir in a final bit of water to loosen the consistency.
-Serve with avocado, sour cream/mayo and a wedge of lime if desired and for an extra boost, sprinkle some grated cheese, nutritional yeast, or seeds on top.
And there you have it! Burrito bowls are great because pretty much any type of veg can be used and they remove the need to buy packaged tortilla wraps. You could also add tofu or another meat substitute but the above is well balanced on its own. Enjoy!