Veggie Fajita Bowls

• 2 mixed peppers
• 200g mushrooms
• 150g rice
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 avocado
• Juice of 1 lime
• Fresh coriander
• 1 red onion

1. 1

   Rinse the rice and cook in 300ml salted water — boil, cover, simmer 12 min, rest 5 min.

2. 2

   Slice the peppers and red onion into thin strips. Slice the mushrooms.

3. 3

   Mix smoked paprika, cumin, and garlic powder with a good pinch of salt.

4. 4

   Heat oil in a large pan or wok over high heat. Add the onions and cook 2 min. Add the peppers and mushrooms, sprinkle over the spice mix, and stir-fry 5–7 min until the veg is tender and slightly charred.

5. 5

   Halve, stone, and dice the avocado. Toss with the lime juice and a pinch of salt.

6. 6

   Chop the coriander.

7. 7

   Serve the spiced veg over rice, topped with avocado, fresh coriander, and an extra squeeze of lime.