Festive cocktails
Toast the festive season with our Christmas cocktail ideas, including sloe gin fizz and spiced negronis
Vegan fajita bowl with cauli rice
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- olive oil
- 1 large or 2 small red peppers, seeded and sliced
- 1 red onion, sliced
- 1 tbsp chipotle paste
- 200g tin chopped tomatoes
- 1 small cauliflower, chopped
- ½ tsp cumin seeds
- ½ tsp garlic salt or granules
- ½ tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp chilli flakes
- ½ small avocado, stoned and sliced to serve
- a few leaves chopped to serve coriander
- to serve lime wedges
Method
- STEP 1
Heat 1 tsp oil and fry the peppers and onions for 10 minutes until soft and lightly golden. Add the chipotle paste, tomatoes and a splash of water. Simmer for 15-20 minutes until the sauce has thickened slightly.
- STEP 2
For the spiced cauliflower rice, pulse the cauliflower in a food processor until it looks like grains. Toast the cumin in a non-stick frying pan in 1 tsp olive oil, add the garlic salt, paprika, oregano and chilli flakes, and fry for a minute before adding the cauliflower rice. Stir-fry for 4-6 minutes until the cauliflower is tender, and smells a little toasted. Season well with black pepper (and only a little salt if using garlic salt). Divide between bowls. Add the peppers on top, the avocado, and coriander leaves. Serve with lime wedges to squeeze over.
