Base layer
Spinach to cover plate – washed and dried
Fajita Salad Layer
1/4 cup water
1/2 large onion, sliced thin
1/2 cup sliced mushrooms
1/2 bell pepper,
1 sweet potato, small cube, parboiled for 4 minutes
1/4 teaspoon freshly ground black pepper
1 tablespoons fajita spice blend (recipe below) or to taste
1 cup Butler Soy Curls, soaked for 10 minutes and drained
1 tablespoon soy sauce
1 tablespoon maple syrup
1 lemon – juiced and strained
1/2 cup cubed pineapple (optional)
1/2 cup strawberries, sliced thin (optional)
Spread spinach on an attractive plate.
Parboil the sweet potato until slightly soft – about 4 minutes.
Soak soy curls for 10 minutes and drain.
Sauté onions and water until translucent. Add mushrooms and bell peppers and cook for approximately two more minutes. Add sweet potatoes, black peppers, spice blend and soy curls. Cook for approximately three more minutes on high. Add soy sauce, maple syrup, lemon juice and optional pineapple if using. Sauté one more minute on high. Remove from heat.
Plate over the spinach. Top with strawberry slices if using.
Fajita Spice Blend
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon organic white sugar
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon ground cumin
1 tablespoon cornstarch or arrowroot
1/4 teaspoon cayenne pepper
Blend mixed together and store in an airtight container. I do use granulated sugar for the spice blend. This is one of the rare times I have to do so because it is a spice blend and will be stored and used periodically. You can omit the sugar if you’d like and rely on a sweetener in the dish such as maple syrup or simply keep the sweetness out of the dish altogether.