Try these quick and easy Tex-Mex Dinner Bowls. Use the Tex Mex seasoning to make up these spicy, tangy, creamy, vegetarian bowls of beauty. Give it a try!
1large bag of mixed peppers(£1.29)
1packet salad tomatoes(£0.69)
Bunch of coriander(£0.29)
*Preheat oven to 180°C*
Start by washing the sweet potatoes and peppers. Slice into regular bite size pieces and add to a large baking tray.
Drizzle 2 tbsp of olive oil along with the tex-mex seasoning; 1 tsp chilli Powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½ tsp garlic powder and ½ tsp dried oregano, spreading with your hands to evenly coat everything.
Pop in the oven, timer set to 40 minutes (give the tray a shake half way through).
Meanwhile, add 1 tbsp of olive oil to a frying pan on a medium heat. Pour in the quorn pieces and season with 2 tsp of paprika, ½ tsp oregano and a pinch of salt.
Gently fry for around 12 minutes and set aside.
Once the timer has gone off for the tray bake, divide up the sweet potato/pepper mix into 5 meal prep bowls. Repeat for the quorn pieces. Store in the fridge and eat throughout the week.
When you are ready to eat, reheat in the mic for 2 mins and serve up with some freshly diced tomato, a dollop of sour cream, coriander and a squeeze of lime. MMMMM!
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