Fajita Salad Bowls

10 35 463
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Fajita Salad Bowls
Health Highlights

Ingredients


1 avocado(s) Avocado
1 cup Baby spinach
1 cup Black beans, canned (drained, rinsed)
1/4 squash Delicata squash (sliced)
1/2 whole lemon(s) Lemon juice
1 cup Quinoa, cooked
1/2 medium pepper(s) Red bell pepper (sliced)
1/2 medium Red onion (sliced)
1 small Tomato (chopped)
1/2 medium Zucchini (sliced)

Instructions


Heat oven 425 F.

Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.

Make guacamole by combining avocado, cilantro, red onion, red pepper flakes, salt and pepper, smashing with a fork as you go.

Arrange quinoa, spinach and roasted vegetables in bowls. Top with black beans, chopped tomatoes and guacamole and spritz with a little lime or lemon juice.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 463
Calories from fat 163
Calories from saturated fat 22.8
Total Fat 18.1 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 10.4 g
Cholesterol 0
Sodium 492 mg
Potassium 1861 mg
Total Carbohydrate 69 g
Dietary Fiber 21.3 g
Sugars 10.4 g
Protein 16.5 g

Dietary servings

Per Portion


Grain 1.4
Meat Alternative 0.7
Vegetables 5.9

Energy sources


Pygal51%467.7361914187925196.5566680201630435%300.2360577546193231.5756205343884614%342.0151382048805115.8974540586355651%35%14%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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