Recipes

Guacammus and Fajita Bowls

I love the cool creaminess of guacamole. I also love the richness of hummus. So I needed a salad dressing for my supper yummy fajita bowls and bam! Guacammus was born! Its a simple salad dressing that is great for different types of salads but used here with Mexican inspired spices. My family loved it, my kids loved it and even my sister who hates cilantro ate it up happily…lol she doesn’t read my blog often so chances are she will never know…bahahaha!

Fajita bowls are easy to prepare but do take a few dishes. My family loves the idea of buddha bowls as we all sort like slightly different things so making fajita bowls worked out so well. Don’t like cilantro? Don’t put it on. Crowd pleaser for everyone and there was hardly any left overs.

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Fajita Bowls

Makes enough for 6 people

4 cups of brown rice

Juice of a lime

chopped cilantro (to taste)

2 cans black beans

4 Bell Peppers

2 Cans corn

2 onions

1 cup of diced mushrooms (I used white because they were on sale but portobello would be better)

2-3 cups of Lettuce

2 avocados cubed.

jalapeno (optional)

Guacammus

1 can coconut milk

1 ripe avocado

1 can chickpeas

2 cloves garlic

2 teaspoons lime juice

A handful of cilantro

salt and pepper to taste

Mexican Inspired Spices : 2 Tbsp Cumin, 2 Tsp Oregano, 1 tsp chili powder (or more if you like spicy), 2 TBSP garlic powder, 1 tsp paprika

Put rice in pot with 8 cups of water and bring to a boil. Simmer for roughly 20 minutes until water is absorbed. Add in Lime juice and chopped cilantro if desired.

In a frying pan, cook up the chopped bell peppers, onions and mushrooms. While those are cooking down, in another pot, put in black beans with the spices mentioned under guacammmus and cook for about 10 minutes. Warm corn in another pot. Yes, I know its a lot of dishes but its so worth it! Assemble at table as desired and pour guacammus over everything. So yummy!

Guacammus

Blend all ingredients together in a blender or nutribullet type thing. For a thicker dipping type sauce, half the coconut milk. Or change out the spices if it suits a different salad better!

 

 

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