Fajita Bowls

Strain the rice to get rid of any extra water before serving.

While the rice cooks, peel and finely chop the garlic.

Then add to a large frying pan along with the olive oil, chipotle, paprika and some salt and pepper.

Allow this to cook over a gentle heat while you de-seed and thinly slice the red peppers, thinly slice the mushrooms and slice the spring onions on a diagonal.

Add these to the frying pan and turn up the heat a little.

Add the drained black beans, tamari and apple cider vinegar and cook for about 5 minutes, stirring every now and then to check its not sticking.

When the vegetables are cooked through, turn off the heat and sprinkle the spinach on top. The residual heat will cook the spinach.

To make the guacamole, halve and de-stone the avocadoes, scoop out the flesh and mash with a fork in a bowl.

Add in the juice of half a lime, olive oil, chopped fresh red chilli (to taste), chopped coriander and a pinch of salt, then mix it all together.

To make the cream, roughly chop the block of coconut cream and place in a saucepan.

Pour over 1 tablespoon of boiling water and the juice of 1 lime then gently heat, adding water as you go while stirring to create a cream to the consistency you desire. I like mine like yoghurt!

Serve the vegetables on top of the rice with a spoonful of guacamole and drizzle with lime coconut cream.

Sprinkle with chopped coriander and jalapeño/red chilli before serving and enjoy!