Quorn Fajita Fillet Poke Bowl

Name: Quorn Fajita Fillet Poke Bowl
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 pack Quorn Fajita Mini Fillets; 1/4 small red cabbage, sliced; 1/2 tsp sugar; 1/2 cup rice vinegar; 1 plantain, sliced; 1/2 cup vegetable oil; 1 tin black beans, rinsed and drained; 1 avocado, sliced; Fresh coriander and chilli, to garnish; For the coconut rice:; 1 cup rice, washed; 3/4 cup water; 200ml coconut milk; Salt; For the mango and tomato salsa; 1/2 mango, chopped into small pieces; 1 medium tomato, chopped into small pieces; 1/2 red onion, diced; 1/2 jalapeño, diced; Handful of coriander, chopped; Juice of 1/4 lime

Leave a review

Quorn Fajita Mini Fillet poke bowl served topped with red chillies and served in a white bowl

This tasty and summery veggie poke bowl combines Quorn Fajita Mini Fillets with coconut rice, mango salsa and pickled red cabbage. Perfect for a light, summery meal. Our delicious Fajita Fillet Poke Bowl is full of flavour and easy to create. Make rice and pickled red cabbage ahead to whip up for a quick and easy lunch.

Recipe by @twovegansandadog

Caribbean Food Recipes Vegan & Vegetarian Fillets & Pieces Recipes Summer Vegetarian and Vegan Recipes

Serves 2

30 mins

Easy

Made with Quorn Fajita Mini Fillets

See product See recipes

High in Protein

Low in Saturated Fat

Gluten Free

High in Fibre

Ingredients

1 pack Quorn Fajita Mini Fillets
1/4 small red cabbage, sliced
1/2 tsp sugar
1/2 cup rice vinegar
1 plantain, sliced
1/2 cup vegetable oil
1 tin black beans, rinsed and drained
1 avocado, sliced
Fresh coriander and chilli, to garnish
For the coconut rice:
1 cup rice, washed
3/4 cup water
200ml coconut milk
Salt
For the mango and tomato salsa
1/2 mango, chopped into small pieces
1 medium tomato, chopped into small pieces
1/2 red onion, diced
1/2 jalapeño, diced
Handful of coriander, chopped
Juice of 1/4 lime

Method

Start by pickling the red cabbage. Mix the cabbage with sugar and vinegar and set aside for 20 minutes
Meanwhile, heat up vegetable oil in a large frying pan over a medium heat. Add the sliced plantain and fry until crispy. Around 4 minutes on each side.
Remove plantain from pan and set aside on a plate with kitchen roll
Next, wash the rice until water is clear and add to a pot with water and coconut milk and salt. Cook until liquid is absorbed and rice is fluffy.
Meanwhile, prepare the salsa by mixing all the ingredients together and add lime juice to taste.
Plate up the rice and salsa with two Fajita mini fillets, picked red cabbage, black beans and crispy plantain. Garnish with fresh coriander, chilli and enjoy!

Recipe by @twovegansandadog