Quorn Fajita Strips Mexican Bowl

Serves: 4 | Prep time: 15 minutes | Cook time: 30 minutes


  • 425g can black beans, drained and rinsed
  • 400g quorn fajita strips
  • 125g can corn, drained
  • 1 cup brown rice
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • ¼ purple cabbage, sliced
  • 1 carrot, grated
  • 2 tablespoons Greek yoghurt
  • ¼ lime, juiced
  • ½ bunch coriander, chopped
  • Salt and pepper to season
  • Topping ideas: Jalapenos, lime wedge


  1. Cook rice according to packet instructions.
  2. Cook quorn according to packet instructions.
  3. Once rice is cooked, divide between bowls. Then layer the cooked quorn, canned corn, avocado, cherry tomatoes, cabbage and carrot.
  4. To make the sauce combine greek yoghurt and lime juice. Option to mix through some chopped coriander and jalapenos.
  5. Top Mexican bowls with a dollop of yoghurt and sprinkle over some coriander.


  • Option to replace quorn with tofu, chicken or red meat.
  • Option to use quinoa instead of brown rice.
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