‘Eat a rainbow’ veggie fajita bowl – Laura MacDonald Nutrition

Ingredients

• 1 tsp coconut oil
• ½ red onion (chop the whole thing, freeze half)
• ½ red bell pepper, roughly chopped (use the other half to dip in hummus as snack the next day)
• 1 tbsp sweetcorn (I use frozen)
• 3 tbsp tinned black beans, rinsed
• ½ tbsp fajita spice (add more later on if you like a stronger flavour)
• ½ avocado
• Juice of ½ lime
• 1 tsp olive oil
• 1 large handful kale, washed, chopped and thick stems removed
• 1 large handful green beans, washed