Mexican Spiced Beef Fajita Bowls
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Mexican Spiced Beef Fajita Bowls

Mexican Spiced Beef Fajita Bowls

with charred veg and lime quinoa

A tortilla-less take on this Tex-Mex favourite. These fajita bowls feature zesty quinoa, spiced roasted veg, a refreshing creamy sauce and juicy beef rump cooked exactly how you like it.

Protein Rich
Family Friendly
Total Time25 minutes
Cooking Time20 minutes


Serving amount

250 grams

Beef Rump

1 unit(s)

Bell Pepper

1 unit(s)


2 sachet(s)

Mexican Style Spice Mix

2 unit(s)


65 grams

Creme Fraiche

(Contains Milk)

1 unit(s)


1 sachet(s)

Chipotle Paste

(Contains Soya, Wheat)

170 grams


1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3174 kJ
Energy (kcal)758 kcal
Fat28.7 g
of which saturates12.2 g
Carbohydrate80.1 g
of which sugars17.4 g
Dietary Fiber3 g
Protein45.6 g
Cholesterol0 mg
Salt2.79 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Cook the Quinoa
  • Boil a large pot of water for the quinoa.
  • Stir in the stock and quinoa and bring back up to the boil.
  • Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
  • Drain in a sieve and return to the pot, off the heat. Season to taste with salt and pepper.
  • Cover with a lid and set aside.
Prep the Veg
  • Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Halve, peel and thinly slice the onion.
  • Zest the lime. Cut half into wedges and juice the rest.
  • Chop the tomato into small pieces.
  • Season the beef with salt, pepper and half the Mexican spice. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
Roast the Veg
  • Add the bell pepper and half the onion to a lined baking tray.
  • Toss with salt, pepper, the remaining Mexican spice mix and a drizzle of oil.
  • Roast on the middle shelf of the oven until tender, 13-16 mins.
  • Meanwhile, in a bowl, mix together the tomato and remaining onion.
  • Season to taste with saltpepper and a drizzle of oil.
Sear the Beef
  • While the veg roasts, place a large pan over high heat with a drizzle of oil
  • Once hot, fry the beef until browned, 1-2 mins each side for medium-rare.
  • Cook for another 1-2 mins on each side if you like it medium and a further 1-2 mins on each side if you want it well-done. IMPORTANT: Meat is safe to eat when the outside is browned. 
  • Once cooked, remove from the pan, cover and allow to rest.
Make Your Sauce
  • Add 1 tsp lime juice, ¼ tsp sugar (double both for 4p), the creme fraiche, chipotle paste and half the lime zest to a small bowl.
  • Season with salt and pepper, then mix to combine.
  • Thinly slice the beef.
Finish and Serve
  • Stir the remaining lime zest through the quinoa, fluffing it up as you go.
  • Divide the quinoa and roast veg between bowls.
  • Top with the sliced beef rump.
  • Add a dollop of zesty creme fraiche then spoon over the tomato onion salsa.
  • Serve remaining lime wedges on the side for squeezing over.
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