Paneer Fajita Bowl

Ingredients

• For the Fajita Mix:
• Paneer 250g
• Red bell pepper 1 medium
• Yellow bell pepper 1 medium
• Red onion 1 large
• Olive oil 2 tbsp
• Fajita seasoning 2 tbsp
• Lime 1/2
• For the Bowl:
• Basmati rice 200g
• Black beans 1 x 400g can, rinsed and drained
• Sweetcorn 1 x 150g can, drained
• Avocado 1 ripe, sliced
• Fresh coriander small bunch, roughly chopped
• Salt and black pepper to taste

Method

1. Cook the basmati rice according to packet instructions. While the rice is cooking, prepare the vegetables and paneer.
2. Cut the paneer into 1.5cm cubes. Deseed and slice the bell peppers into strips. Peel and slice the red onion into wedges.
3. In a large bowl, combine the paneer cubes, pepper strips, and onion wedges. Drizzle with olive oil, sprinkle over the fajita seasoning, and squeeze over the juice of half a lime. Season with a little salt and black pepper. Toss everything to coat evenly.
4. Heat a large frying pan or griddle over a medium-high heat. Add the seasoned paneer and vegetables in a single layer (you may need to do this in batches). Cook for 8-10 minutes, turning occasionally, until the vegetables are tender-crisp and the paneer is golden brown.
5. While the fajita mix is cooking, gently warm the drained black beans and sweetcorn in a small saucepan or microwave.
6. To serve, divide the cooked rice between two large bowls. Top with the warm black beans and sweetcorn, then the cooked paneer and vegetable fajita mix.
7. Garnish with sliced avocado and fresh coriander. Serve immediately.