Bean Fajita Bowls with creamy Avocado & Coriander Sauce

Everything taste better in a bowl in my opinion! It's kinda my thing!I adore all things Mexican, and frequently do bean based nachoes and wraps, but this easy and flavor packed fajita bowl is a total winner.  The avocado and coriander dressing really contrasts so beautifully with the harrisa spiced beans and capsicum. If you're lucky, you'll have leftovers for lunch the next day, as they're even more delicious then!  

Bowls

• 3 Tbsp olive oil

• 2 cups brown rice (cooked by your desired method)

• 1 red onion, diced

• 4 medium garlic cloves, diced

• 1/2 tsp cumin

• 1 tsp harrisa seasoning (or paste)

• 4 medium red/yellow capsicum (peppers)

• 400 gram tin of black beans, drained

• 10 small cherry tomatoes

Dressing

• 1 large avocado

• 1 medium lemon, juice of

• 1/4 cup loosely packed fresh coriander

• 4 Tbsp coconut milk

• pinch salt

• pinch chilli flakes

Directions:

1. Cook rice via your favourite method (I use a rice cooker!)

2. Meanwhile, heat the oil in a fry pan, add onion and garlic and sauté for 3 minutes until soft.

3. Add capsicum and spices and sauté again for another 3-4 minutes.

4. Once cooked add beans and cook for further 2 minutes until beans are hot.

5. In a food processor, process all sauce ingredients until smooth then set aside.

6. Assemble bowls with rice, bean mix and top with cherry tomatoes and a generous dollop of avocado and coriander sauce. Garnish with extra chilli flakes and chopped coriander.