Fajita Salad Bowl

October 29, 2020
Serves: 1 Cooks In: 30 mins
  1. Heat your oven to 180C.
  2. Place the peppers, onions and mushrooms in a baking dish and cover with extra virgin olive oil and the paprika, cayenne pepper and garlic granules. Then mix everything together ensuring it is evenly coated. Place this is the oven and roast for around 15-20 minutes until everything is cooked, and slightly catching on the edges.
  3. Place the wrap in a bowl, with a smaller bowl on top of it to make the wrap into a bowl shape, then place this in the oven for around 3 minutes until slightly browned round the edges.
  4. When its cooked remove your wrap bowl from the oven and fill it up! Place in salad leaves, the cooked vegetables, and borlotti beans. Top with homemade guacamole (mashed up avocado and celery salt), homemade salsa (tomatoes and spring onions), coconut yoghurt and the green chilli. Then serve. Try mixing everything in the wrap bowl together before you eat it. Enjoy!


  • 1 x red bell pepper, sliced
  • 1 x onions, diced
  • 100g mushrooms, quartered
  • 2 tbsp paprika
  • 1 tsp cayenne pepper
  • 2 tsp garlic granules
  • 1 x gluten free wrap
  • A handful of salad leaves
  • ½ can borlotti beans
  • 2 tbsp coconut yoghurt
  • ½ avocado
  • A pinch of celery salt
  • A handful of cherry tomatoes, diced
  • Spring onions, sliced
  • 1 green chilli, diced