Nothing says “party” quite like fajitas, am I right? The celebration of vegetables dancing in a simmering bowl of spices really gets you in a festive mood, probably because it’s so rajasic in nature, with pungent onion, garlic, and peppers. Cooling herbs and spices such as coriander, fennel, and cilantro balance this heating dish, so you can keep your fire to the dance floor (and not the digestion).
SERVES 2
1 tbsp grapeseed or avocado oil
2 garlic cloves, minced (replace with 1⁄4 tsp asafetida for Pitta)
1 red onion, sliced (replace with 1 fennel bulb for Pitta)
2 large red bell peppers, sliced (replace with 1 cup chopped broccoli for Pitta)
1 cup baby bella mushrooms, sliced
4 cups baby spinach
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄2 tsp ground fennel
1⁄2 tsp chili powder (omit for Pitta)
1⁄2 tsp Hungarian or smoked paprika
1⁄2 tsp sea salt
juice of 1⁄2 lime
1 cup Cilantro Lime Rice
1⁄2 cup Cumin Guacamole
1⁄4 cup Cashew Sour Cream
fresh cilantro, to garnish
1 In a large skillet, heat the oil over medium-high heat. Add the garlic, onion, and bell peppers, and sauté for about 5 minutes until soft.
2 Reduce heat to medium and add the mushrooms, spinach, cumin, coriander, fennel, chili powder, paprika, and salt. Sauté for 3–5 minutes until mushrooms are soft and the spinach is wilted.
3 To assemble, spread rice in a wide bowl and top with sautéed vegetables and a squeeze of lime. Serve with guacamole and cashew sour cream. Garnish with cilantro.
Six Tastes
|
sweet rice, cashews (sour cream), avocado, (guacamole) |
sour lime |
|
salty sea salt |
bitter cilantro, spinach |
|
pungent garlic, onion, chili powder, cumin, coriander, paprika |
astringent mushroom |