Lamb Fajita Bowl

Ingredients

• Lamb mince 500g
• Bell peppers (mixed colours) 2
• Red onion 1
• Garlic cloves 2
• Olive oil 1 tbsp
• Fajita seasoning 1 sachet (approx. 30g)
• Lime 1
• Rice (e.g., basmati or brown) 200g dry weight
• Avocado 1
• Salsa 150g
• Fresh coriander small bunch
• Salt to taste
• Black pepper to taste

Method

1. Cook the rice according to packet instructions. Once cooked, fluff with a fork.
2. While the rice cooks, prepare the vegetables: slice the bell peppers into strips and thinly slice the red onion. Mince the garlic.
3. Heat the olive oil in a large frying pan or wok over a medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat.
4. Add the sliced peppers and onion to the pan with the lamb. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
5. Stir in the minced garlic and the fajita seasoning. Add a splash of water (about 50ml) if the mixture looks dry, and cook for another 2-3 minutes until the seasoning has coated everything and is fragrant.
6. Squeeze the juice from half the lime over the lamb and vegetable mixture. Season with salt and pepper to taste. Remove from heat.
7. To assemble the bowls, divide the cooked rice between four bowls. Top with the lamb and vegetable fajita mix.
8. Halve and de-stone the avocado, then slice or dice it. Add the sliced avocado, salsa, and a generous sprinkle of fresh coriander to each bowl. Serve with the remaining lime wedges for squeezing over.