Slow-cooker veggie fajita rice bowl recipe
Created by Poppy O’Toole
Here's a healthy, veggie version of Friday night fajitas that's packed with veg and fibre. Pop everything in the slow-cooker (apart from the rice) and get on with other things while it slow-cooks to perfection. All the family will love topping their chilli with their favourite trimmings!
See method- Serves 4
- Takes 4 hrs 5 mins
- 477 calories / serving
Ingredients
- 4 red peppers, deseeded and thinly sliced
- 2 red onions, thinly sliced
- 6 large garlic cloves, grated or crushed
- 3 sweet potatoes, peeled and cut into 1cm cubes
- 2 x 400g cans of kidney beans, drained
- 1 tbsp tomato purée
- 1 tsp ground coriander
- 1–2 tsp cayenne pepper
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tsp chilli sauce
- 300g cooked brown rice
- soured cream, to serve (optional)
- lime wedges, to serve (optional)
- slaw, to serve (optional)
- guacamole, to serve (optional)
- grated Cheddar, to serve (optional)
- thinly sliced red chilli, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2010kJ 477.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 1.7g
- Sugars
- 19g
of the Reference intake
Carbohydrate 84.5gProtein 16.9gFibre 20.0g
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Method
- Put all the ingredients except the rice in the slow-cooker. Season with 1 tsp of salt and plenty of black pepper; stir well. Put the lid on and cook on high for 4 hrs until the veg is completely tender. Season with pepper to taste and add 100ml water for the sauce, if desired.
- Serve cooked brown rice and, if you like, some soured cream, lime wedges, slaw, guacamole, grated Cheddar and sliced chilli for the whole family to make their own fajita rice bowl at the table.
- See more Slow-cooker recipes
