A gluten free and vegan millet fajita bowl, drizzled with creamy avocado lime sauce and a spicy mango macadamia dressing.
Craving Mexican? With Cinco de Mayo coming up, I imagine that’s a strong possibility!
Before fancy tacos became popular, fajita anything was my go to Mexican food order. Fajita burritos, fajita quesadillas, fajita salad…actual fajitas. I always loved that extra dose of veggies in the form of sweet caramelized peppers and onions.
Buritto bowls are a thing, so a fajita bowl seems like a natural progression. You could use quinoa or brown rice instead of millet, but I love how millet’s corn-like flavor is reminiscent of corn tortillas. This vegan dish gets it’s protein from black beans, but you could also add chicken, steak, shrimp to the mix. Although it obviously wouldn’t vegan. Ditto for cheese. Cheddar is the standard fajita choice, but I prefer cotija or feta.
To save time, use precooked brown rice and quinoa and premade guacamole. You can also leave off the spicy mango dressing or add a few cubes of mango to the side. I just had leftovers from my tropical salad and thought “Hey, why not?!” The sweet and spicy goes so well together, especially with the creamy citrusy avocado dressing.
On a more serious note, I can’t seem to turn my eyes away from the media coverage of the earthquake in Nepal. Last year, Scott and I were planning to take a trip to Kathmandu then hike to Mount Everest’s base camp. In the end, we decided to put the trip off for a year or two, but had we booked the trip we were looking at, we would have returned home just a few days before. Can’t help but think of the people who were injured and killed that could have been our new friends. My heart is breaking for their families and everyone in Kathmandu. If you’d like to donate to the victims, CNN has put together a list of reputable charities working in Nepal.
- 2 tablespoon extra virgin olive oil
- ½ large yellow onion, chopped
- 4 garlic cloves, minced
- 1 cup millet
- 2 cups water
- 1 can black beans, drained and rinsed
- 2 large red bell peppers, cored and sliced thin
- 1 large red onion, peeled, halved and sliced into ½ inch slices
- Avocado Cream Sauce:
- 1 avocado
- ⅓ cup cilantro
- Juice of 1 lime
- ¼ cup water
- Spicy Mango-Macadamia Dressing (optional)
- In a medium pot, heat 1 tablespoon olive oil on medium heat. Add onion and half the garlic. Saute until onions are translucent, about 5 minutes. Add millet, stir to combine. Add water and salt, bring to a boil, cover and reduce heat to a simmer. Cook 15 minutes until water is absorbed. Turn off heat and let sit 5 minutes before fluffing with a fork. Stir in black beans and set aside.
- Heat remaining tablespoon of olive oil in a large skillet on medium-high heat. Add peppers, onions and garlic and saute, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
- While the vegetables are cooking, make the avocado cream sauce. Blend avocado, cilantro, lime, and water with salt to season in the food processor. Add more water if needed to reach desired consistency.
- If making the mango dressing, rinse out the food processor and make the mango-macadamia dressing.
- Divide millet between four bowls. Top with sauteed vegetables and drizzle with avocado cream sauce and mango dressing.